Irresistible Pistachio Tart Recipe: A Nutty Delight You Can’t Resist!

Pistachio tarts are a dream dessert for any nut lover. With their perfect balance of buttery crust, creamy pistachio paste, and layers of decadent pistachio pastry cream, these tarts are hard to resist. Whether you’re new to baking or a seasoned pastry enthusiast, this recipe is simple yet indulgent, making it worth every bite. So, if you’re ready to master the art of creating a delicious pistachio tart that will have everyone coming back for seconds, keep reading!

Table of Contents

What Is a Pistachio Tart?

A pistachio tart is a delightful pastry dessert made with a buttery tart shell, filled with layers of rich pistachio paste and creamy pistachio frangipane. Its nutty flavor is enhanced by the pistachio paste, which is often paired with a creamy filling like pastry cream. The tart is typically baked to perfection and can be served with toppings like chopped pistachios or even a drizzle of white chocolate or chocolate ganache for added indulgence.

This dessert’s unique combination of textures, from the crunchy tart crust to the smooth pistachio filling, makes it a popular choice for those who enjoy something a little different than your average dessert.

Irresistible Pistachio Tart with Creamy Pistachio Paste | Addicted to Dates

Recipe by chef-jack

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

For the Tart Crust
1 ½ cups (190 g) all-purpose flour
½ cup (115 g) unsalted vegan butter (or regular butter), chilled and cubed
¼ cup (50 g) sugar
1 tbsp cold water
½ tsp vanilla extract
Pinch of salt
For the Pistachio Paste
1 cup (120 g) raw pistachios, shelled
½ cup (100 g) sugar
¼ cup (60 ml) water
1 tsp almond extract (optional)
1 tbsp neutral oil (like grapeseed or sunflower)
For the Filling
¾ cup (150 g) pistachio paste (homemade or store-bought)
½ cup (120 ml) coconut cream (or heavy cream)
¼ cup (50 g) sugar (adjust to taste)
1 tbsp cornstarch
1 tsp vanilla extract
For Decoration
2 tbsp crushed pistachios
Edible gold flakes or powdered sugar (optional)

Step-by-Step Preparation Method

Step 1: Prepare the Tart Crust
In a mixing bowl, combine flour, sugar, and salt.
Add chilled vegan butter and rub it into the dry ingredients until it resembles coarse crumbs.
Stir in vanilla extract and water. Mix until the dough comes together.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 350°F (175°C). Roll out the dough and press it into a tart pan. Prick the bottom with a fork.
Bake the crust for 15-18 minutes, or until golden. Let it cool.
Step 2: Make the Pistachio Paste
Blanch the pistachios by boiling them for 1 minute, then draining and rubbing off the skins.
Blend the pistachios in a food processor until finely ground.
In a saucepan, heat sugar and water until it forms a thick syrup.
Pour the syrup into the food processor with the pistachios, add almond extract, and blend until smooth. Add oil to create a creamy consistency.
Step 3: Prepare the Filling
In a medium saucepan, whisk together pistachio paste, coconut cream, sugar, and cornstarch.
Heat the mixture over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract.
Pour the filling into the cooled tart crust. Smooth the top and let it cool to room temperature.
Step 4: Decorate and Serve
Sprinkle crushed pistachios on top. Add edible gold flakes or a dusting of powdered sugar for an elegant finish.
Refrigerate for at least 2 hours before serving to allow the filling to set.

Why You’ll Love This Pistachio Tart Recipe

This pistachio tart recipe is a must-try for several reasons. First, the flavor of pistachio is rich and earthy, creating a unique taste experience that’s not overly sweet, making it a standout dessert. Additionally, the tart is versatile enough to impress at a dinner party or as a weekend treat with coffee. Using simple ingredients and a foolproof method, you’ll love how this tart comes together without needing a background in culinary arts.

Not only is this pistachio tart delicious, but it’s also stunning to look at. The beautiful green color from the pistachios contrasts with the golden-brown tart shell, creating a visually appealing dessert that’s perfect for special occasions. Once you make this recipe, it’s guaranteed to become one of your favorites!

How to Make Pistachio Paste from Scratch

Pistachio paste is a key component of this dessert, providing that signature nutty flavor. While you can find store-bought pistachio paste, making it at home is simple and ensures the freshest taste. Here’s how to do it:

Ingredients: You’ll need raw, unsalted pistachios, white sugar, and a touch of coconut milk. Start by blanching the pistachios to remove the skins as much as possible. Rinse the pistachios with clean water and remove any remaining skins.
Process: Use a food processor to grind the pistachios until they turn into a smooth paste. Add the sugar and coconut milk, processing until the mixture is creamy and spreadable. This homemade pistachio paste will serve as the base for your tart filling.

Step-by-Step Guide to Crafting the Perfect Tart Shell

The tart shell forms the foundation of your pistachio tart, so it’s crucial to get it right. Here’s how you can make a flawless tart shell:

Ingredients: You’ll need flour, butter, egg yolks, white sugar, and a touch of water. Combine the ingredients in a stand mixer at low speed until they form a dough.
Rolling Out the Dough: Roll out the dough using a rolling pin and transfer it into a tart tin or tart ring. Use parchment paper to line the shell before baking. To avoid the crust puffing up, prick the base evenly with a fork and knock out any air bubbles.
Baking: Chill the dough for at least 30 minutes in the freezer to ensure it holds its shape while baking. Once chilled, bake the tart shell until golden brown and set aside to cool. Your tart shell is now ready for the delicious pistachio filling!

How to Make Pistachio Frangipane for Your Tart

Pistachio frangipane is a rich, almond-based filling that pairs perfectly with pistachio paste. This layer is what adds an extra depth of flavor and texture to your tart.

Ingredients: To make this, you’ll need almond flour, butter, egg yolks, sugar, and of course, pistachio paste. Whisk the egg yolks and sugar together until they become pale and creamy, then fold in the almond flour and pistachio paste.
Assembly: Spread this pistachio frangipane over the pre-baked tart shell, creating a smooth, even layer. Bake for about 20 minutes, until the frangipane sets and turns slightly golden. This is the layer that will make your tart irresistibly creamy.

What Is Pistachio Pastry Cream and Why Does It Matter?

Pistachio pastry cream is a luscious filling that elevates your pistachio tart to new heights. It’s thick, creamy, and full of pistachio flavor, making it the ultimate complement to the tart shell and frangipane layers.

Ingredients: To make the pastry cream, you’ll need milk, egg yolks, sugar, vanilla bean, and pistachio paste. Heat the milk with a vanilla bean over medium heat. Meanwhile, whisk the egg yolks with sugar until creamy.
Thickening: Slowly whisk in the hot milk into the egg yolk mixture, then return it to the heat. Continue whisking until the mixture thickens into a smooth pastry cream. Stir in pistachio paste for that final burst of flavor.

The pastry cream should chill in the fridge for at least 2 hours before spreading it onto the tart. This creamy layer makes each bite of the pistachio tart rich and satisfying.

Top Tips for Assembling a Creamy Pistachio Tart

Layering: Begin with a layer of pistachio frangipane, followed by the smooth pistachio pastry cream. If you want to make this tart extra indulgent, top it with a layer of chocolate ganache or finely chopped pistachios.
Chilling: After assembling, chill the tart in the fridge for at least 2 hours before serving. This step ensures that all the flavors meld together, and the tart firms up nicely, making it easier to slice.
Finishing Touches: Place chopped pistachios on top for added crunch or a drizzle of white chocolate to create an elegant finish.

Can You Add a Chocolate Ganache Layer to a Pistachio Tart?

Absolutely! Adding a layer of chocolate ganache can turn this already delicious pistachio tart into a showstopper. Here’s how:

Ingredients: To make the ganache, you’ll need dark or white chocolate and hot milk or cream. Heat the milk, then pour it over the chopped chocolate. Stir until smooth.
Assembly: After the tart has cooled and the pistachio layers are in place, pour the ganache on top and smooth out the top with a spatula. Let the tart chill back in the fridge to set the ganache.

This layer adds a touch of bitterness from the chocolate that complements the nutty pistachios beautifully.

How to Store and Serve Pistachio Tarts for Maximum Freshness

Pistachio tarts can be stored in the fridge for up to three days. To ensure freshness:

Storage: Store the tart in an airtight container to prevent the pastry from getting soggy. Alternatively, you can wrap the tart in plastic wrap and keep it refrigerated.
Serving: To serve, remove the tart from the fridge about 30 minutes beforehand to allow it to soften slightly. This brings out the full flavor of the pistachios and cream filling.

If you want to make this tart ahead of time, you can prepare the tart shell and frangipane a day or two before and store them separately.

Frequently Asked Questions About Pistachio Tarts

1. What is the best way to remove the tart from the tin?

Carefully remove the tart from the tin by gently lifting it out using the edges of the parchment paper. This ensures that the crust doesn’t break.

2. Can I use store-bought pistachio paste?

Yes, store-bought pistachio paste works just as well. However, making homemade pistachio paste guarantees a fresher, more authentic flavor.

3. How can I make the pistachio tart gluten-free?

To make a gluten-free version, simply substitute the all-purpose flour in the tart crust recipe with gluten-free flour.

4. Can I freeze the pistachio tart?

Yes, you can freeze the tart, but be sure to wrap it well. Thaw it in the fridge before serving.

5. Is this pistachio tart suitable for vegans?

You can make a vegan version by substituting dairy with plant-based alternatives and using an egg substitute for the yolks in the recipe.

Bullet Point Summary: Most Important Things to Remember

Pistachio tarts combine a buttery tart shell with rich pistachio flavors.
Homemade pistachio paste elevates the taste of the tart.
Layering pistachio frangipane and pastry cream creates a smooth, creamy texture.
Add a chocolate ganache layer for extra indulgence.
Store the tart in the fridge for up to three days for maximum freshness.

Happy baking!