Description
This delightful Pistachio Tart features a buttery, crisp crust filled with a rich and creamy pistachio paste made from roasted pistachios, honey, and heavy cream. Perfectly baked until golden and chilled to set, this elegant dessert offers a luscious texture and nutty flavor that makes it ideal for special occasions or an indulgent 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 a 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. This creates a crumbly base for the tart crust.
- Add Egg Yolk and Form Dough: Add the egg yolk to the mixture and pulse again until combined. If the dough is too dry, add cold water 1 tablespoon at a time until it forms a cohesive dough.
- Chill the Dough: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up and relax the gluten for easier rolling.
- Prepare the Pistachio Paste Filling: In a food processor or blender, pulse the shelled pistachios until finely ground. Add sugar, honey, softened butter, vanilla extract, and salt. Blend everything until smooth and well combined.
- Add Cream and Optional Egg: Gradually add the heavy cream while blending to achieve a creamy, smooth paste. For richer texture and binding, add one beaten egg if desired, and blend to incorporate evenly.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the tart crust.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough evenly into the pan and trim any excess from the edges for a neat appearance.
- Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 10-12 minutes, then remove the parchment and weights and bake for an additional 5 minutes until the crust turns golden and crisp.
- Fill the Tart Shell: Pour the prepared pistachio paste evenly into the cooled tart crust, smoothing the top gently with a spatula.
- Bake the Tart: Bake for another 20-25 minutes until the pistachio filling is set and lightly golden on the surface, indicating it’s cooked through yet creamy.
- Cool the Tart: Allow the tart to cool completely at room temperature before gently removing it from the pan to preserve its shape and texture.
- Chill to Set: Refrigerate the tart for at least 2 hours to let the flavors meld and the filling to solidify for easy slicing and serving.
- Garnish and Serve: Just before serving, garnish with chopped pistachios, a light dusting of powdered sugar, or a drizzle of honey to enhance presentation and add a touch of extra flavor.
- Enjoy: Slice the chilled tart and savor its creamy, nutty richness that makes this pistachio tart truly irresistible.
Notes
- Chilling the dough before rolling helps prevent shrinking during baking.
- Using roasted pistachios enhances the nutty flavor of the filling.
- The egg in the filling is optional but provides a richer, firmer texture.
- Blind baking is essential to avoid a soggy crust once the wet filling is added.
- Store any leftovers covered in the refrigerator for up to 3 days.
