Description
This elegant Pistachio Tart with Creamy Pistachio Paste features a buttery, flaky crust filled with a rich and smooth pistachio filling. Topped with chopped roasted pistachios and a light dusting of powdered sugar, this French-inspired dessert is perfect for special occasions or a refined treat any day.
Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 egg yolk
- 1–2 tablespoons ice water
For the filling:
- 3/4 cup creamy pistachio paste
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 2 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
For the topping:
- Chopped roasted pistachios
- Powdered sugar (optional)
Instructions
- Make the crust: Combine flour, powdered sugar, and salt in a food processor. Add cold cubed butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and pulse again. Slowly drizzle in ice water, 1 tablespoon at a time, pulsing just until dough begins to come together. Turn the dough out onto a surface, form into a disc, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes.
- Prebake the crust: Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim excess edges and prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove parchment and weights and continue baking for an additional 5–7 minutes until the crust is lightly golden. Let cool completely.
- Prepare the filling: In a mixing bowl, cream together pistachio paste, granulated sugar, and softened butter until smooth and combined. Add eggs one at a time, beating well after each addition. Stir in heavy cream and vanilla extract until fully integrated.
- Fill and bake the tart: Pour the pistachio filling into the cooled tart shell, spreading evenly with a spatula. Bake in the preheated oven for 25–30 minutes or until the center is set and the top is lightly golden.
- Cool and garnish: Allow the tart to cool completely before removing from the pan. Garnish with chopped roasted pistachios and a light dusting of powdered sugar if desired. Serve at room temperature for the best flavor.
Notes
- For a deeper, richer flavor, use roasted pistachio paste.
- This tart can be prepared a day ahead and refrigerated; bring to room temperature before serving for the best texture and flavor.
