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