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Pistachio Tart with Creamy Pistachio Paste Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes plus 2 hours chilling
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This Pistachio Tart with Creamy Pistachio Paste is a delectable dessert featuring a buttery, flaky tart crust filled with a smooth and richly flavored pistachio paste. The tart is blind baked to a golden crisp and then filled with a luscious, creamy pistachio filling, which is baked again to set perfectly. Chilled before serving, this elegant tart offers a nutty sweetness that pairs wonderfully with a cup of tea or coffee, making it ideal for special occasions or indulgent weekends.

Ingredients

Scale

Tart Crust

  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (60g) unsalted butter, chilled and cubed
  • ¼ cup (50g) powdered sugar
  • 1 egg yolk
  • 2 tablespoons cold water (if needed)

Pistachio Paste Filling

  • 1 cup (150g) shelled pistachios (preferably roasted)
  • ¼ cup (60g) sugar
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup (120ml) heavy cream
  • 1 egg (optional, for a richer filling)

Instructions

  1. Make the Tart Crust: In a food processor, combine the flour, powdered sugar, and chilled butter. Pulse until the mixture resembles coarse crumbs, ensuring the butter is well distributed but still in small pieces.
  2. Add Egg Yolk: Add the egg yolk and pulse again until the dough starts to come together. If the dough feels too dry, add cold water one tablespoon at a time until a cohesive dough forms.
  3. Chill the Dough: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up for easier handling.
  4. Prepare the Pistachio Paste Filling: In a food processor or blender, pulse the roasted pistachios until finely ground. Add sugar, honey, softened butter, vanilla extract, and salt. Blend until smooth and well combined.
  5. Add Heavy Cream: Gradually add the heavy cream and blend until the paste attains a creamy, smooth consistency. Optionally, incorporate one beaten egg for a richer, custard-like texture.
  6. Preheat Oven: Set your oven to 350°F (175°C) to get ready for baking the tart.
  7. Roll Out Dough: On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Press it firmly into the pan and trim any excess dough from the edges.
  8. Blind Bake the Crust: Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove weights and parchment and bake for an additional 5 minutes until the crust is golden and crisp.
  9. Fill the Tart: Pour the creamy pistachio paste filling into the cooled tart shell, spreading evenly with a spatula to smooth the surface.
  10. Bake the Tart: Bake for 20-25 minutes, or until the filling is set and lightly golden on top, indicating it is fully cooked.
  11. Cool Completely: Remove the tart from the oven and allow it to cool completely before removing it from the tart pan to maintain its shape.
  12. Chill the Tart: Refrigerate the tart for at least 2 hours so the flavors meld and the filling firms up properly for clean slicing.
  13. Garnish Before Serving: Optionally, garnish with chopped pistachios, a dusting of powdered sugar, or a drizzle of honey for added texture and visual appeal.
  14. Serve and Enjoy: Slice and serve chilled to enjoy the rich, creamy, nutty flavors of this elegant pistachio tart.

Notes

  • Ensure the butter for the crust is well chilled for a flaky texture.
  • You can substitute honey with maple syrup if desired.
  • Use roasted pistachios for enhanced flavor, but raw pistachios can be used if roasted beforehand.
  • Adding the egg to the pistachio filling is optional but gives a richer and more custard-like texture.
  • Blind baking the crust prevents a soggy bottom and ensures a crisp tart shell.
  • This tart is best served chilled after refrigeration for proper setting and flavor melding.
  • Store leftovers in the refrigerator for up to 3 days.

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Find it online: https://comfortkitcheneats.com/pistachio-tart-with-creamy-pistachio-paste-recipe/