Low Sodium Pistachio Tart
Delightfully nutty and subtly sweet, this Low Sodium Pistachio Tart offers a sophisticated dessert option with a healthier twist. Crafted with unsalted butter and unsalted shelled pistachios, this exquisite tart minimizes sodium while maximizing flavor through rich, nutty pistachio filling paired with the buttery homemade crust. Sweetened naturally with a touch of honey and infused with vanilla extract, this tart balances indulgence with simplicity. Perfect for an elegant dinner party or as a special treat, the preparation is straightforward, taking just 30 minutes of prep followed by baking. Each slice delivers creamy pistachio goodness with a luscious texture that's both satisfying and refined. Add a dollop of unsweetened whipped cream for the finishing touch to this low sodium dessert masterpiece!
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 150 grams All-purpose flour
- 60 grams Granulated sugar
- 2 tablespoons Cold water
- 200 grams Shelled unsalted pistachios
- 200 milliliters Heavy cream
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 60 grams Honey
Instructions
Preheat your oven to 350°F (175°C).
To make the tart crust, combine 100 grams of unsalted butter and 60 grams of granulated sugar in a mixing bowl. Beat until light and fluffy.
Add 150 grams of all-purpose flour to the butter-sugar mixture and mix just until combined.
Add 2 tablespoons of cold water gradually, mixing just until the dough begins to come together.
Transfer the dough to a floured surface and roll it out to fit a 9-inch tart pan evenly, including up the sides.
Prick the base of the tart with a fork, then place a piece of parchment paper over it. Fill with baking weights or dried beans to blind bake.
Bake the crust for about 15 minutes, then remove the weights and bake for another 5 minutes or until golden. Allow it to cool completely.
For the pistachio filling, place 200 grams of unsalted shelled pistachios in a food processor and pulse until finely ground.
In a small saucepan, combine 200 milliliters of heavy cream and 60 grams of honey. Heat gently until the honey has dissolved and the mixture is just about to simmer.
In a bowl, whisk together 2 large egg yolks and 1 teaspoon of vanilla extract.
Slowly pour the warm cream mixture over the whisked eggs while stirring continuously to temper the eggs.
Combine the ground pistachios with the egg-cream mixture until smooth.
Pour the pistachio filling into the cooled tart shell, smoothing the top with a spatula.
Bake the tart in the oven at 350°F (175°C) for about 25 minutes or until the filling is set but still slightly wobbly in the center.
Allow the tart to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Serve slices of the pistachio tart plain or garnish with a dollop of unsweetened whipped cream if desired.
Nutrition Facts
Calories |
3610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.7 g | 328% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 282.8 g | 103% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 124.5 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 307 mg | 24% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
