With its tender, buttery crust and lush, nutty filling, this Pistachio Tart with Creamy Pistachio Paste is a true showstopper—whether you’re celebrating a special occasion or simply craving something decadent for dessert. The creamy pistachio paste infuses every bite with a luxurious flavor and beautiful natural color, while the delicate toppings add just the right crunch and sweetness. It’s the kind of dessert that surprises and delights all at once, and it is guaranteed to have everyone reaching for seconds.
Ingredients You’ll Need
The ingredient list for Pistachio Tart with Creamy Pistachio Paste is refreshingly simple, with each component playing an important role in the final taste and texture. Don’t skip on the quality of your pistachio paste, as it’s the star of the show!
- All-purpose flour: Forms the sturdy yet tender base for your tart crust—avoid overmixing for the best texture.
- Powdered sugar: Adds delicate sweetness to the crust and helps create a fine, melt-in-your-mouth crumb.
- Salt: Just a pinch sharpens all the other flavors in both crust and filling.
- Unsalted butter (cold and cubed for crust, softened for filling): The cold butter ensures a flaky, delicious tart shell, while the softened butter keeps the filling creamy and rich.
- Egg yolk: Binds the crust ingredients together for a dough that rolls out like a dream.
- Ice water: Just enough to bring the crust together, keeping it tender and easy to handle.
- Creamy pistachio paste: The signature ingredient for this tart; be sure to use high-quality paste for that distinct flavor and vibrant hue.
- Granulated sugar: Balances the nutty notes and brings sweetness to the filling without overpowering the pistachio.
- Eggs (2, large): Give the filling its lovely structure, creating a set, custardy interior.
- Heavy cream: Adds lusciousness to the filling, making it exceptionally smooth.
- Vanilla extract: Enhances the natural flavors and adds subtle warmth to both filling and aroma.
- Chopped roasted pistachios: For garnish, they provide an irresistible extra crunch and pop of green.
- Powdered sugar (optional): For an elegant, snow-like finish atop your masterpiece.
How to Make Pistachio Tart with Creamy Pistachio Paste
Step 1: Prepare the Tart Crust
Start by combining your flour, powdered sugar, and salt in a food processor. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs—the secret to that perfectly flaky crust. Next, add the egg yolk and pulse again, then drizzle in ice water just until the dough begins to hold together. Turn the dough out onto a lightly floured surface, gently form it into a disc, wrap, and chill for at least 30 minutes. This resting step is non-negotiable; it prevents shrinking and ensures a tender bite.
Step 2: Blind Bake the Tart Shell
Once your dough is thoroughly chilled, roll it out and press it evenly into a 9-inch tart pan. Trim the excess and prick the bottom with a fork to prevent bubbles. Line it with parchment paper, fill with pie weights (or dried beans), and bake at 350°F (175°C) for about 15 minutes. Remove the weights, then bake for another 5–7 minutes until the crust is lightly golden. Cooling the shell fully guarantees your luscious filling won’t melt straight through.
Step 3: Make the Creamy Pistachio Filling
In a mixing bowl, cream together the pistachio paste, granulated sugar, and softened butter until smooth and totally combined—this is where that pistachio magic starts! Add the eggs one at a time, beating well after each addition. Stir in heavy cream and vanilla, blending until velvety. The mixture should be glossy and thick, ready for its grand debut in the tart shell.
Step 4: Bake the Tart
Pour the creamy pistachio mixture into your cooled tart shell and gently smooth out the top. Bake for 25–30 minutes—watch for a lightly golden top and a set center (a little wobble is okay, it’ll firm up as it cools). Remove from the oven and let the Pistachio Tart with Creamy Pistachio Paste cool completely, giving the filling a chance to set to perfection.
Step 5: Garnish and Serve
Once the tart has cooled, scatter a generous handful of chopped roasted pistachios over the top for crunch and dramatic color. For a final flourish, a delicate dusting of powdered sugar is optional but highly recommended! Now, you’re ready to slice and serve a dessert that’s bound to become a favorite in your repertoire.
How to Serve Pistachio Tart with Creamy Pistachio Paste
Garnishes
Elevate the finished tart with a sprinkle of extra chopped pistachios for crunch and a shower of powdered sugar for contrast—they don’t just look beautiful, they add layers of flavor and texture. If you’re feeling even fancier, a few edible flowers or candied rose petals can really make this Pistachio Tart with Creamy Pistachio Paste worthy of high tea.
Side Dishes
This tart is luxurious enough to stand alone, but pairing it with a dollop of unsweetened whipped cream or a scoop of honey-vanilla ice cream adds just the right touch for a restaurant-level experience. Bright fresh berries are another fantastic match, their acidity balancing the richness of the tart perfectly.
Creative Ways to Present
For gatherings, try cutting the Pistachio Tart with Creamy Pistachio Paste into slim, elegant slices and serving each one artfully fanned on individual plates. Mini tartlets made from the same recipe are adorable for parties and easy for guests to handle. If you’re hosting a dessert buffet, style the tart with a drizzle of dark chocolate or dots of berry coulis—guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Any leftovers of your Pistachio Tart with Creamy Pistachio Paste should be tightly covered and stored in the refrigerator. It’ll stay wonderfully fresh for up to three days, and the crust remains delightfully crisp. Simply bring slices to room temperature before serving for the best flavor and texture.
Freezing
If you’re planning ahead, you can freeze the fully-baked, cooled tart—just wrap it well in plastic and aluminum foil to protect against freezer burn. Thaw overnight in the fridge before serving. The texture of the creamy filling holds up beautifully, making this a perfect make-ahead dessert for busy schedules or special events.
Reheating
While this Pistachio Tart with Creamy Pistachio Paste is best enjoyed at room temperature, you can gently warm individual slices in a low oven (about 275°F/135°C) for 5–7 minutes if you prefer a just-baked feel. Avoid microwaving, as it can make the crust soggy. Always let the tart cool again slightly before topping with garnishes.
FAQs
Can I use store-bought pistachio paste?
Absolutely! Good-quality store-bought creamy pistachio paste works beautifully and saves time. Just make sure the ingredients are pure and the paste is smooth, as this will affect the texture of your tart’s filling.
What if I don’t have a tart pan?
You can substitute a regular pie dish or even try making mini tarts in a muffin pan (just adjust the baking time accordingly). A tart pan with a removable bottom does make serving and presentation a breeze, so it’s worth having one if you bake often.
How can I make the tart gluten-free?
Swap out the regular flour for a cup-for-cup gluten-free flour blend—look for one that contains xanthan gum for best results. The rest of the recipe for Pistachio Tart with Creamy Pistachio Paste remains unchanged!
Is it possible to make the crust ahead of time?
Yes! The tart crust can be made a day or two ahead and kept wrapped in the refrigerator, or even frozen for up to a month. When you’re ready, simply roll it out, line your pan, and proceed with baking as directed.
Can I use other nuts or nut pastes in this recipe?
While pistachios are the star, you can experiment with almond or hazelnut paste for interesting variations. The prep and baking steps will be much the same, but the flavor profile will shift—half the fun is trying new combinations once you’ve mastered the Pistachio Tart with Creamy Pistachio Paste!
Final Thoughts
If you’re ready to treat yourself and your loved ones, this Pistachio Tart with Creamy Pistachio Paste is calling your name. It’s a delightful dessert that offers elegance, unforgettable flavor, and that special something that always gets people asking for the recipe. Don’t be surprised if it becomes your go-to for every special occasion, or just when you want to make an ordinary day deliciously extraordinary!
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Pistachio Tart with Creamy Pistachio Paste Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the luxurious flavors of this Pistachio Tart with a creamy pistachio paste filling. A buttery crust holds a decadent mixture of pistachio, sugar, eggs, and cream, topped with crunchy pistachio pieces. This elegant dessert is perfect for any special occasion.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 egg yolk
- 1–2 tablespoons ice water
For the filling:
- 3/4 cup creamy pistachio paste
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 2 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
For topping:
- Chopped roasted pistachios
- Dusting of powdered sugar (optional)
Instructions
- Make the crust: Combine flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add the egg yolk and pulse again. Drizzle in ice water gradually until dough starts to come together. Chill dough, then roll out, fit into a tart pan, and bake.
- Prepare the filling: Cream pistachio paste, sugar, and softened butter. Add eggs one at a time, then mix in cream and vanilla. Pour into baked tart shell and bake until set.
- Finish the tart: Cool the tart, garnish with pistachios and powdered sugar. Refrigerate if making ahead.
Notes
- For a deeper flavor, use roasted pistachio paste.
- The tart can be made a day ahead and refrigerated. Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 17g
- Sodium: 120mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
