Description
This decadent Pistachio Tart features a crisp and buttery crust filled with a creamy, luscious pistachio paste made from roasted pistachios, honey, and vanilla. Baked to golden perfection and chilled before serving, this elegant dessert offers a rich nutty flavor and smooth texture perfect for special occasions or a sophisticated treat.
Ingredients
Scale
Tart Crust
- 1 ½ cups (180g) all-purpose flour
- ½ cup (60g) unsalted butter, chilled and cubed
- ¼ cup (50g) powdered sugar
- 1 egg yolk
- 2 tablespoons cold water (if needed)
Pistachio Paste Filling
- 1 cup (150g) shelled pistachios (preferably roasted)
- ¼ cup (60g) sugar
- 1 tablespoon honey
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (120ml) heavy cream
- 1 egg (optional, for richer filling)
Instructions
- Make the Tart Crust: In a food processor, combine the flour, powdered sugar, and chilled butter. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk: Pulse again until combined. If the dough is too dry, add cold water 1 tablespoon at a time until it forms a pliable dough.
- Chill the dough: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to rest.
- Prepare the Pistachio Paste Filling: In a food processor or blender, pulse the pistachios until finely ground. Add sugar, honey, softened butter, vanilla extract, and salt, then blend until smooth and well combined.
- Add heavy cream and egg: Gradually add the heavy cream and blend until the paste becomes creamy and smooth. If desired, add the beaten egg for a richer texture and blend again to incorporate.
- Preheat the oven: Set to 350°F (175°C) to prepare for baking the tart.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press it evenly into the pan and trim any excess.
- Blind bake the tart crust: Cover the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the paper and weights and bake for another 5 minutes until the crust is golden and set.
- Fill the tart shell: Pour the pistachio paste filling evenly into the cooled tart crust, smoothing the top with a spatula.
- Bake the tart: Bake for 20-25 minutes or until the filling is set and lightly golden on top.
- Cool the tart: Allow the tart to cool completely before removing it from the pan.
- Chill to set: Refrigerate the tart for at least 2 hours to let the flavors meld and the filling firm up.
- Garnish and serve: Optionally top with chopped pistachios, a dusting of powdered sugar, or a drizzle of honey before slicing.
- Enjoy: Serve the tart chilled and savor its creamy, nutty richness.
Notes
- Make sure to chill the dough well to prevent shrinking during baking.
- Roasted pistachios are preferred for enhanced flavor but raw can be toasted before use.
- Pie weights can be dried beans or rice if you don’t have specialized weights.
- The egg in the filling is optional but provides a richer, silkier texture.
- This tart is best served chilled and should be stored refrigerated to maintain texture and freshness.
- Allow tart to come to room temperature for 10-15 minutes before serving if too firm from refrigeration.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
