Description
Silky pistachio tart emerges as a luxurious French-inspired dessert, blending nutty richness with delicate pastry. Smooth pistachio cream nestles in a buttery crust, promising pure indulgence that will enchant sweet lovers with its elegant simplicity.
Ingredients
Scale
Tart Base:
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 cup (115 grams) unsalted butter, cubed and cold
- 1/4 cup (50 grams) sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 tablespoon cold water
- 1 pinch salt
Pistachio Filling:
- 1/2 cup (120 grams) pistachio paste
- 1/2 cup (120 milliliters) heavy cream
- 1/4 cup (50 grams) sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup ground pistachios
Garnish:
- 1/4 cup crushed pistachios
- White chocolate shavings
- Honey or powdered sugar
Instructions
- Craft the foundational crust by blending flour, sugar, and salt in a food processor until uniformly combined.
- Incorporate cold butter into the dry mixture, pulsing until the texture mimics coarse breadcrumbs.
- Integrate egg yolk and vanilla extract, adding minimal cold water to bind the dough into a cohesive mass.
- Form the dough into a compact disc, encase in plastic wrap, and refrigerate for 30 minutes to firm up.
- Preheat oven to 350F and gently roll out the chilled dough to fit a 9-inch tart pan, pressing carefully into edges and corners.
- Trim excess dough and perforate the base with fork punctures to prevent bubbling.
- Line the crust with parchment paper and fill with pie weights, then bake for 12 minutes to set the structure.
- Remove weights and continue baking for 5-7 minutes until achieving a delicate golden hue.
- Whisk pistachio paste, heavy cream, sugar, eggs, and vanilla in a smooth, consistent motion until fully integrated.
- Fold ground pistachios into the filling to enhance textural complexity.
- Pour the prepared filling into the cooled tart shell, ensuring even distribution.
- Reduce oven temperature to 325F and bake for 25-30 minutes until filling sets with a subtle golden sheen.
- Allow tart to cool completely before embellishing with crushed pistachios and white chocolate shavings.
- Finish with a delicate honey drizzle or a light dusting of powdered sugar for an elegant touch.
Notes
- Ensure butter is cold and cubed for the perfect flaky crust texture that crumbles beautifully.
- Ground pistachios can replace some flour for an intensified nutty flavor and unique texture in the tart base.
- Wrap the tart dough tightly and refrigerate for up to 2 days before rolling out to develop better flavor and make handling easier.
- For gluten-free adaptation, substitute regular flour with almond flour or gluten-free blend to maintain similar rich, buttery characteristics.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 291
- Sugar: 14 g
- Sodium: 28 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 71 mg