Name: Pistachio Tart
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French-inspired
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 cup unsalted butter, cold and cubed; 1/4 teaspoon salt; 1 large egg yolk; 2 tablespoons cold water; 1 cup shelled pistachios, unsalted; 1/2 cup sugar; 1/2 cup heavy cream; 3 large eggs; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour; Pinch of salt

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Pistachio Tart a creamy, nutty pistachio tart with a buttery crust and a luscious, naturally sweetened pistachio filling, perfect for elegant gatherings or a special dessert treat.

Ingredients

1 1/4 cups all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, cold and cubed

1/4 teaspoon salt

1 large egg yolk

2 tablespoons cold water

For the pistachio filling:

1 cup shelled pistachios, unsalted

1/2 cup sugar

1/2 cup heavy cream

3 large eggs

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).

In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and cold water, pulsing until the dough begins to come together. Gather the dough into a ball, wrap it in plastic wrap, and chill for 30 minutes.

Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork.

Bake the crust for 15 minutes or until lightly golden. Remove from the oven and set aside.

For the filling, pulse the pistachios in the food processor until finely ground but not paste-like.

In a bowl, whisk the eggs, sugar, and flour until smooth. Stir in the ground pistachios, heavy cream, vanilla, and a pinch of salt until fully combined.

Pour the filling into the pre-baked tart crust.

Bake for 30-35 minutes or until the filling is set but still slightly jiggly in the center.

Let the tart cool completely before removing it from the pan. Garnish with chopped pistachios if desired.

Servings and timing

This tart serves 8 people. The preparation takes about 20 minutes, with a total cooking time of 50 minutes. Including chilling and cooling, the entire process takes around 1 hour and 10 minutes.

Variations

I like experimenting with this tart by adding a splash of almond extract to the filling for an extra nutty depth. You could also swap some of the pistachios for ground almonds or hazelnuts if you want a different nutty flavor profile. For a bit of contrast, I sometimes add a layer of raspberry jam on the crust before pouring the filling — it adds a subtle tartness that pairs wonderfully with the creamy pistachio. For a dairy-free option, coconut cream works well in place of heavy cream.

Storage/Reheating

I store leftover pistachio tart covered in the refrigerator for up to 3 days. When I want to enjoy it again, I bring it to room temperature or gently warm it in a low oven (around 300°F/150°C) for 10 minutes to refresh the texture. This tart doesn’t freeze well because the creamy filling can become watery upon thawing.

FAQs

Can I make the tart crust ahead of time?

Yes, I often make the crust a day ahead and keep it wrapped in the fridge. This helps the dough rest and develop flavor, making rolling out easier.

Can I use roasted pistachios instead of raw?

I recommend using raw pistachios to keep the filling light and fresh. Roasted nuts might add a stronger, sometimes bitter flavor.

What can I substitute for heavy cream?

Full-fat coconut milk or cream is a good substitute if you want a dairy-free version. It will slightly change the flavor but keeps the texture creamy.

How do I know when the tart filling is done?

The filling should be mostly set but still have a slight jiggle in the center when you gently shake the tart. It will firm up completely as it cools.

Can I make this tart gluten-free?

Absolutely! I swap the all-purpose flour with a gluten-free flour blend suitable for baking, which works well for both the crust and the filling.

Conclusion

This pistachio tart is one of my favorite desserts to serve when I want something that feels both elegant and homemade. The combination of a crisp buttery crust and a smooth, nutty filling never fails to impress guests or satisfy my own sweet cravings. Whether I’m celebrating a special occasion or simply treating myself, this tart is always a winner in my kitchen.

Recipe:

Pistachio Tart

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Author: Cheryl
Total Time: 1 hour 10 minutes (including chilling and cooling)
Yield: 8 servings
Diet: Vegetarian

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Description

A creamy, nutty pistachio tart with a buttery crust and a luscious, naturally sweetened pistachio filling, perfect for elegant gatherings or a special dessert treat.

Instructions

Preheat the oven to 350°F (175°C).
In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, pulsing until the dough begins to come together. Gather the dough into a ball, wrap it in plastic wrap, and chill for 30 minutes.
Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork.
Bake the crust for 15 minutes or until lightly golden. Remove from the oven and set aside.
For the filling, pulse the pistachios in the food processor until finely ground but not paste-like.
In a bowl, whisk the eggs, sugar, and flour until smooth. Stir in the ground pistachios, heavy cream, vanilla, and a pinch of salt until fully combined.
Pour the filling into the pre-baked tart crust.
Bake for 30-35 minutes or until the filling is set but still slightly jiggly in the center.
Let the tart cool completely before removing it from the pan. Garnish with chopped pistachios if desired.