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Creamy Pistachio Tart with Rich Pistachio

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This Creamy Pistachio Tart is an elegant dessert featuring a buttery pistachio shortcrust shell filled with a rich, smooth pistachio-infused pastry cream and topped with chopped pistachios. It’s a nutty, indulgent tart perfect for pistachio lovers and special occasions.

Ingredients

  • For the crust:
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1 large egg
  • 1/2 cup (50g) ground pistachios or pistachio flour
  • 1 1/4 cups (150g) all-purpose flour
  • Pinch of salt
  • For the pistachio filling:
  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 4 large egg yolks
  • 1/3 cup (65g) granulated sugar
  • 3 tbsp (25g) cornstarch
  • 1/2 cup (100g) pistachio paste or finely ground pistachios
  • 2 tbsp (30g) unsalted butter
  • 1/2 tsp vanilla extract (optional)
  • For topping: 1/4 cup chopped raw pistachios

Instructions

  1. Make the crust: In a bowl, cream together butter, powdered sugar, ground pistachios, and salt until smooth. Add egg and mix until combined. Gradually mix in flour until a soft dough forms.
  2. Wrap the dough in plastic wrap and chill for at least 1–2 hours or overnight.
  3. Preheat oven to 350°F (175°C). Roll out chilled dough and line a 9-inch tart pan. Trim edges, dock the base with a fork, and chill again for 10–15 minutes.
  4. Blind-bake the crust: Line with parchment paper, add pie weights, and bake for 15 minutes. Remove weights and parchment, bake for another 10–15 minutes or until golden. Let cool completely.
  5. Make the filling: In a saucepan, heat milk and cream until just warm. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  6. Slowly pour warm milk mixture into yolk mixture while whisking to temper. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened and bubbling.
  7. Remove from heat. Stir in pistachio paste and butter until smooth and glossy. Add vanilla extract if using.
  8. Transfer cream to a bowl, cover with plastic wrap touching the surface, and chill for at least 2 hours.
  9. Assemble tart: Spread chilled pistachio cream evenly into cooled tart shell. Smooth the top and refrigerate at least 2 hours or until set.
  10. Before serving, sprinkle chopped pistachios on top for decoration and crunch. Serve chilled.

Notes

Drain pistachio paste or grind nuts finely for a smooth filling.To prevent crust shrinkage, chill the shell before blind-baking and don’t overwork the dough.Filling can be made a day in advance; assemble tart on the day of serving for best texture.Optional: Add a thin chocolate ganache layer under the filling for richness.Use natural pistachios for flavor; color may vary and food coloring can be added if desired.

Nutrition

Find it online: https://cookibly.com/creamy-pistachio-tart-with-rich-pistachio/