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.

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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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.

Notes

The crust can be made a day ahead and refrigerated for easier handling and better flavor.

Use raw pistachios for a light, fresh filling; roasted pistachios may add a stronger, bitter taste.

For a dairy-free option, substitute heavy cream with coconut cream.

The filling is done when mostly set but slightly jiggly in the center; it will firm up as it cools.

For gluten-free, use a gluten-free flour blend in both crust and filling.

Variations include adding almond extract, swapping nuts, or adding a raspberry jam layer.

Store leftovers covered in the fridge for up to 3 days; warm gently before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired

Nutrition

Serving Size: 1 slice (1/8 of tart)
Calories: 320 kcal
Sugar: 20 g
Sodium: 90 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 110 mg