Pistachio Tart
Indulge in the delicate elegance of this Pistachio Tart, a dessert that perfectly balances a buttery, flaky crust with a rich, creamy pistachio custard filling. Shelled and unsalted pistachios are finely ground to infuse the filling with their distinctive nutty flavor, complemented by hints of vanilla and a touch of salt for depth. The tart shell, blind baked for the ideal golden crispness, provides the perfect vessel for the luscious cream filling that thickens into a smooth, custard-like texture. Finished with a sprinkle of chopped pistachios for added crunch and visual appeal, this tart is a sophisticated choice for any gathering or an indulgent treat to savor at home. With simple ingredients and a thoughtful combination of techniques, this recipe is both approachable and impressive. Perfect for fans of elegant nut-based desserts and those looking to elevate their baking repertoire!
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Recipe Information
Ingredients
- 180 grams all-purpose flour
- 50 grams granulated sugar
- 115 grams unsalted butter, chilled and cubed
- 30 ml cold water
- 150 grams pistachios, shelled and unsalted
- 120 grams granulated sugar
- 200 ml heavy cream
- 15 grams cornstarch
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon salt
Instructions
1. Preheat the oven to 180°C (350°F).
2. To make the crust, combine 180 grams of all-purpose flour and 50 grams of granulated sugar in a food processor.
3. Add 115 grams of chilled and cubed unsalted butter to the processor and pulse until the mixture resembles coarse crumbs.
4. Gradually add about 30 ml of cold water, one tablespoon at a time, and pulse until the dough just comes together.
5. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom.
7. Carefully transfer the dough to the tart pan, pressing it into the sides and trimming any excess.
8. Prick the base of the pastry with a fork and blind bake for 15 minutes using parchment paper and baking weights or dried beans.
9. Remove weights and parchment paper, then bake for another 5 minutes until lightly golden.
10. While the crust cools, prepare the pistachio filling by grinding 150 grams of shelled pistachios in a food processor until finely ground.
11. In a medium saucepan, combine the ground pistachios, 120 grams of granulated sugar, 200 ml of heavy cream, 15 grams of cornstarch, 3 large eggs, 1 teaspoon of pure vanilla extract, and 0.5 teaspoon of salt.
12. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency, about 8-10 minutes.
13. Pour the pistachio filling into the cooled tart shell, smoothing the top with a spatula.
14. Bake in the preheated oven for about 20 minutes, or until the filling is set around the edges with a slight jiggle in the center.
15. Allow the tart to cool completely before serving. Optionally, garnish with chopped pistachios for extra flair.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 22.9 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 243 mg | 5% | |
*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.
