Irresistible Pistachio Tart with Creamy Pistachio Paste

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Silky, nutty, and richly green, this Irresistible Pistachio Tart with Creamy Pistachio Paste is a show-stopping dessert that’s equal parts elegance and comfort. With a crisp buttery crust and a velvety pistachio filling, this tart hits all the right notes—nutty, sweet, and a touch savory thanks to the real pistachio paste. It’s the kind of dessert that feels like a treat for both the eyes and the palate.

Ideal for spring and summer entertaining or as a luxurious holiday finale, this tart brings out the natural flavor of pistachios in every bite. The crushed pistachio topping adds visual appeal and texture, while the smooth filling melts into the crust like a dream. Whether you’re serving it at a dinner party or enjoying a slice solo with coffee, it’s a moment of indulgence that deserves center stage.

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Ingredients for this Irresistible Pistachio Tart

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 egg yolk
• 1–2 tbsp ice water (as needed)

For the pistachio filling:

• 1/2 cup creamy pistachio paste (unsweetened)
• 3/4 cup heavy cream
• 1/4 cup whole milk
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 2 egg yolks
• 1 tsp vanilla extract
• Pinch of salt

For topping:

• 1/3 cup chopped roasted pistachios (unsalted preferred)

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Step 1: Make the crust

In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and one tablespoon of ice water. Mix gently and add more water if needed until the dough comes together. Wrap in plastic and chill for 30 minutes.

Step 2: Blind bake the crust

Preheat the oven to 350°F (175°C). Roll out the chilled dough and press it into a tart pan with a removable bottom. Prick the base with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden. Let cool completely.

Step 3: Prepare the pistachio filling

In a saucepan, whisk together the sugar, cornstarch, and salt. Stir in the milk, cream, and pistachio paste. Cook over medium heat, stirring constantly, until it starts to thicken. In a separate bowl, whisk the egg yolks. Slowly drizzle in a bit of the hot mixture to temper the eggs, then pour the egg mixture back into the saucepan.

Step 4: Cook and thicken

Continue cooking over medium-low heat, stirring, until thick and glossy (about 5–7 minutes). Remove from heat and stir in the vanilla extract. Pour the filling into the cooled crust and smooth the top.

Step 5: Chill and garnish

Refrigerate the tart for at least 4 hours or until fully set. Just before serving, sprinkle generously with chopped roasted pistachios for a pop of texture and flavor.

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Frequently Asked Questions

What kind of pistachio paste should I use?

Choose a high-quality pistachio paste that contains only pistachios and no added sugar or oils. The pure kind delivers the most intense flavor and a natural green hue.

Can I use a store-bought crust?

Yes, a store-bought shortcrust pastry can be used in a pinch. Just blind bake it according to package instructions before filling.

Is this tart very sweet?

Not overly. The natural sweetness of pistachios shines here, balanced by a modest amount of sugar in the custard filling.

Can I make this tart dairy-free?

You can try substituting coconut cream for the heavy cream and plant-based milk, though the texture and flavor will differ slightly.

Can I use salted pistachios?

It’s best to use unsalted pistachios for topping to keep the flavor profile balanced, but if salted is all you have, give them a quick rinse and pat dry before chopping.

How can I make it ahead of time?

The tart can be made a day in advance. Simply cover and chill until ready to serve. Add the chopped pistachios just before serving to maintain their crunch.

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