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Pistachio Tart with Creamy Pistachio Paste Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Description

This decadent Pistachio Tart features a buttery, flaky crust filled with a luscious, creamy pistachio paste made from roasted pistachios, honey, and rich heavy cream. Perfectly baked to a golden finish, this elegant dessert serves 8 and offers a delightful balance of nutty flavors and smooth texture, making it an impressive treat for special occasions or indulgent gatherings.

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 a richer filling)

Instructions

  1. Make the Tart Crust: In a food processor, combine the flour, powdered sugar, and chilled butter. Pulse until the mixture resembles coarse crumbs.
  2. Incorporate Egg Yolk and Water: Add the egg yolk and pulse again until combined. If the dough is too dry, add cold water 1 tablespoon at a time until it forms a dough.
  3. Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough for easier handling.
  4. Prepare the Pistachio Paste Filling: In a food processor or blender, pulse the pistachios until finely ground. Add sugar, honey, butter, vanilla extract, and salt. Blend until smooth and well-combined.
  5. Add Cream and Optional Egg: Gradually add the heavy cream and blend until the paste becomes creamy and smooth. For a richer texture, add a beaten egg and blend until mixed.
  6. Preheat Oven: Preheat your oven to 350°F (175°C).
  7. Roll Out Dough: On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim off any excess dough.
  8. Blind Bake Tart Crust: Cover the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the parchment and weights and bake for another 5 minutes until golden brown.
  9. Fill the Tart Shell: Pour the pistachio paste mixture into the cooled tart shell and spread evenly using a spatula.
  10. Bake the Filled Tart: Bake for 20-25 minutes until the filling is set and lightly golden on top.
  11. Cool the Tart: Allow the tart to cool completely before removing it from the pan.
  12. Refrigerate: Chill the tart in the refrigerator for at least 2 hours to let the flavors meld and the filling set properly.
  13. Garnish and Serve: Before serving, garnish with chopped pistachios, a dusting of powdered sugar, or a drizzle of honey for extra flair.
  14. Enjoy: Slice and serve chilled to enjoy the creamy, nutty flavors.

Notes

  • Using roasted pistachios enhances the depth of flavor in the filling.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • If you prefer a less rich filling, omit the optional egg.
  • Pie weights or dried beans are essential for blind baking to prevent the crust from puffing up.
  • Chilling the tart before serving helps achieve the best texture and flavor.

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Find it online: https://flavorfulmealguide.com/pistachio-tart-with-creamy-pistachio-paste-recipe/