Soy-Free Pistachio Tart
Delight in the elegance of a Soy-Free Pistachio Tart, a decadent dessert that flawlessly combines rich pistachio flavor with a creamy, honey-sweetened filling—all wrapped in a buttery homemade crust. This easy-to-follow recipe is entirely soy-free, making it a perfect choice for individuals with dietary restrictions without compromising on indulgence. Featuring ground raw pistachios for a nutty sophistication, the silky vanilla-infused filling is set with a touch of gelatin for a smooth, sliceable texture. Completed with hints of natural sweetness from honey and the crunch of optional pistachio garnish, this tart is a show-stopping centerpiece for any celebration or an exquisite treat for your next dessert craving. Simple to prepare yet undeniably luxurious, this soy-free pistachio tart is destined to impress.
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Recipe Information
Ingredients
- 200 grams Raw pistachios
- 125 grams Unsalted butter
- 250 grams All-purpose flour
- 100 grams Granulated sugar
- 0.5 teaspoon Salt
- 1 large Egg
- 160 milliliters Heavy cream
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Gelatin powder
- 2 tablespoons Water
Instructions
Preheat your oven to 180°C (350°F).
In a food processor, pulse the pistachios until finely ground.
Add flour, sugar, and salt to the processor and pulse to combine with the pistachios.
Cut the butter into small cubes and add it to the processor. Pulse until the mixture resembles coarse sand.
Add the egg and process until the dough begins to come together. If too dry, add a small amount of cold water, a teaspoon at a time.
Turn the dough out onto a lightly floured surface and form it into a disk. Wrap in plastic wrap and refrigerate for 15 minutes.
Roll the chilled dough out to fit a 9-inch tart pan with a removable bottom. Trim the excess dough.
Prick the base of the tart dough with a fork, line with parchment paper, and fill with baking weights.
Bake in the preheated oven for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes until golden. Let cool.
To prepare the filling, sprinkle gelatin over the 2 tablespoons of water in a small bowl to bloom.
In a saucepan, bring heavy cream to a gentle simmer over medium heat.
Stir in honey and vanilla extract, then remove from heat.
Add the bloomed gelatin to the cream mixture, stirring until fully dissolved.
Allow the mixture to cool slightly before pouring it into the baked tart shell.
Chill the tart in the refrigerator for at least 2 hours or until set.
Before serving, garnish with additional chopped pistachios if desired.
Nutrition Facts
Calories |
4120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.6 g | 338% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 383.6 g | 139% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 149.9 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 305 mg | 23% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2468 mg | 53% | |
*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.
