Description
A decadent dessert that blends elegance with nutty flavors, perfect for any gathering.
Ingredients
Scale
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp cold water
- 1/4 tsp salt
- 3/4 cup (180g) pistachio paste
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) whole milk
- 2 large eggs
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1/3 cup shelled pistachios, chopped
- Optional: powdered sugar or edible rose petals for garnish
Instructions
- Begin by combining your all-purpose flour, powdered sugar, and salt in a food processor. This mixture forms the base of your crust. Add in the cold, cubed butter, and pulse until you achieve a crumbly texture similar to coarse sand. Gradually add the egg yolk and cold water, pulsing until the mixture just begins to form a dough. Shape this dough into a disk, wrap it in plastic wrap, and refrigerate for 30-45 minutes until firm.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface until it can comfortably line your 9-inch tart pan. Gently press it into the pan, ensuring even coverage. Prick the bottom of the crust with a fork to prevent bubbling during baking. Line it with parchment paper and add pie weights or dried beans on top. Bake for 15 minutes, then remove the weights and bake for an additional 8-10 minutes until the crust is golden brown. Allow it to cool completely before proceeding.
- In a medium mixing bowl, whisk together the pistachio paste, granulated sugar, eggs, heavy cream, milk, vanilla extract, and a pinch of salt. Whisk until you have a smooth, cohesive mixture. Pour this filling into your cooled tart crust, evenly spreading it to the edges.
- Lower your oven temperature to 325°F (160°C). Place the tart back into the oven and bake it for 25-30 minutes, or until the filling is just set—it should jiggle slightly in the center. Remove the tart from the oven and allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.
- Before serving, garnish your tart with chopped pistachios for added texture and color. For a touch of elegance, consider adding a dusting of powdered sugar or a sprinkle of edible rose petals. Slice and serve chilled or bring to room temperature, both options are utterly delicious.
Notes
Use quality pistachio paste to ensure a rich and authentic flavor.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 350 per slice
- Sodium: 90 mg
- Protein: 6 g