There’s something captivating about the vibrant green hue of a pistachio tart. It promises a rich, nutty depth of flavor wrapped in creamy decadence. This Irresistible Pistachio Tart with Creamy Pistachio Paste is not only a visual stunner but a perfect marriage of buttery crust and luxurious filling. Whether you’re serving it at a dinner party or treating yourself on a quiet afternoon, it delivers a unique twist on classic tart flavors.

What makes this tart stand out is the pistachio paste base—an ingredient that intensifies the nutty character without overwhelming the senses. Topped with roughly chopped roasted pistachios for texture and contrast, the smooth filling settles into a golden crust with just the right amount of crunch. It’s indulgent without being too heavy and sweet without being cloying.

Ingredients for the Irresistible Pistachio Tart with Creamy Pistachio Paste

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
Pinch of salt
1–2 tbsp cold water
1/2 cup pure pistachio paste
3/4 cup heavy cream
3 egg yolks
1/4 cup granulated sugar
1/4 cup chopped pistachios (for topping)

How To Make the Irresistible Pistachio Tart with Creamy Pistachio Paste

Step 1: Prepare the Crust

In a food processor, combine flour, a pinch of salt, and cold butter cut into cubes. Pulse until the mixture resembles coarse crumbs. Add a tablespoon or two of cold water until the dough begins to come together. Form into a disk, wrap in plastic, and chill for 30 minutes.

Step 2: Blind Bake the Tart Shell

Roll out the chilled dough and fit it into a tart pan. Prick the base with a fork, line with parchment, and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes, then remove the weights and parchment and bake another 5-10 minutes until lightly golden. Let it cool.

Step 3: Make the Pistachio Filling

In a saucepan over medium heat, whisk together the heavy cream and pistachio paste until fully combined. In a separate bowl, whisk egg yolks and sugar. Slowly add a bit of the warm cream to temper the yolks, then gradually mix in the rest. Return the mixture to the heat and stir constantly until slightly thickened, about 5 minutes. Do not boil.

Step 4: Fill and Bake

Pour the filling into the cooled tart shell. Tap gently to release air bubbles. Bake at 325°F (160°C) for 20-25 minutes until just set with a slight jiggle in the center. Let it cool at room temperature, then chill for at least 2 hours.

Step 5: Garnish and Serve

Top with a generous handful of chopped pistachios. Optionally, dust with powdered sugar or a drizzle of honey for added elegance. Slice and serve chilled or at room temperature.

How to Serve and Store Your Pistachio Tart

This tart is best served slightly chilled or at room temperature, allowing the pistachio flavor to fully shine. For a stunning presentation, garnish just before serving to maintain that fresh crunch on top. It pairs beautifully with espresso, tea, or a chilled glass of dessert wine.

To store, cover the tart tightly and refrigerate for up to 4 days. For longer storage, you can freeze individual slices wrapped in plastic and foil for up to a month. Thaw overnight in the fridge before serving.

Frequently Asked Questions

How do I know when the tart is fully baked?

Look for the filling to be set around the edges but slightly wobbly in the center. It will continue to firm up as it cools.

Can I use sweetened pistachio paste?

Yes, but reduce the sugar in the recipe to avoid an overly sweet tart. Taste the mixture before baking and adjust if needed.

What type of crust works best?

A classic shortcrust pastry is ideal, but a graham cracker or cookie crust can also be used for a shortcut.

Can I make this tart in advance?

Absolutely! It actually tastes better the next day as the flavors meld. Prepare it a day ahead and chill overnight.

Are there topping alternatives?

Try white chocolate curls, a dusting of matcha powder, or fresh raspberries to contrast the richness.

Do I have to blind bake the crust?

Yes, blind baking is essential to keep the crust crisp and prevent it from becoming soggy once filled.

Irresistible Pistachio Tart with Creamy Pistachio Paste

Author: Jam Scott
Total Time: 1 hour 25 minutes
Yield: 8 servings

Print Recipe

Description

A stunningly vibrant tart with a buttery crust and a silky pistachio filling, this dessert is rich, nutty, and not overly sweet. Finished with chopped pistachios for crunch, it’s the perfect showstopper for any special occasion or elegant tea break.

Ingredients

1 1/4 cups all-purpose flour

1/2 cup cold unsalted butter, cubed

Pinch of salt

1–2 tbsp cold water

1/2 cup pure pistachio paste

3/4 cup heavy cream

3 egg yolks

1/4 cup granulated sugar

1/4 cup chopped pistachios (for topping)

Instructions

Make the crust: In a food processor, blend flour, salt, and butter until crumbly. Add cold water slowly until dough forms. Chill for 30 minutes.
Pre-bake the shell: Roll and press dough into tart pan, prick base, and blind bake at 350°F (175°C) for 15 minutes with weights, then 5–10 minutes uncovered until golden.
Prepare filling: Heat pistachio paste and cream in a saucepan. In a separate bowl, whisk yolks and sugar. Temper yolks with warm cream, then combine fully and thicken over medium heat. Do not boil.
Bake tart: Pour filling into cooled crust. Bake at 325°F (160°C) for 20–25 minutes until just set. Cool at room temp, then chill 2 hours.
Garnish: Top with chopped pistachios and serve chilled or at room temperature.

Prep Time: 45 minutes
Cook Time: 40 minutes
Category: Desserts