Description
This Creamy Pistachio Tart features a rich and luscious pistachio filling nestled in a buttery, crisp tart crust. Perfectly balanced with sweetness and a velvety texture, this French-inspired dessert is topped with optional chopped pistachios, whipped cream, or white chocolate shavings for an elegant finish. Ideal for special occasions or indulgent treats, it offers a vibrant natural green color and intense nutty flavor.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1–2 tablespoons cold water
For the filling:
- 1 cup shelled unsalted pistachios
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- pinch of salt
Optional toppings:
- chopped pistachios
- whipped cream
- white chocolate shavings
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a food processor, combine the all-purpose flour, powdered sugar, and salt. Add the cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add 1 to 2 tablespoons of cold water, pulsing just until the dough comes together. Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the base all over with a fork to prevent bubbling, then chill the crust in the refrigerator for 15 minutes.
- Bake the crust: Place the chilled crust in the preheated oven and bake for 18 to 20 minutes, or until the crust turns lightly golden on top. Remove from the oven and allow it to cool completely before adding the filling.
- Make the filling: In a food processor, blend the shelled unsalted pistachios with the granulated sugar until finely ground. In a medium saucepan, gently heat the heavy cream and whole milk over medium heat until just steaming, but not boiling. In a separate bowl, whisk the egg yolks thoroughly. Slowly pour the warm cream mixture into the egg yolks while whisking constantly to temper the eggs. Return this mixture to the saucepan. Add the ground pistachio-sugar mixture, unsalted butter, vanilla extract, and a pinch of salt.
- Cook the filling: Over medium-low heat, cook the filling mixture while stirring constantly to prevent curdling. Continue until the mixture thickens sufficiently to coat the back of a spoon, approximately 5 to 7 minutes. Do not allow the mixture to boil. Remove from heat and let it cool slightly.
- Assemble the tart: Pour the warm pistachio filling into the cooled tart shell, smoothing the surface with a spatula. Transfer the tart to the refrigerator and chill for at least 4 hours, or until the filling is completely set.
- Serve: Before serving, optionally garnish the tart with chopped pistachios, whipped cream, or white chocolate shavings to enhance texture and presentation. Slice and enjoy your creamy pistachio tart!
Notes
- Use high-quality shelled pistachios for the best flavor and a naturally vibrant green color.
- For an even greener filling, incorporate a small amount of pistachio paste or a few drops of natural green food coloring.
- This tart can be prepared a day in advance and stored covered in the refrigerator, allowing flavors to mature and making serving easier.
- Be careful not to overcook the filling to avoid curdling the eggs; constant stirring and medium-low heat are key.
- Ensure the crust is fully cooled before adding the filling to prevent sogginess.
