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Irresistible Pistachio Tart with Creamy Pistachio Paste

Irresistible Pistachio Tart with Creamy Pistachio Paste
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The Irresistible Pistachio Tart with Creamy Pistachio Paste is a luscious dessert featuring a buttery, flaky tart crust filled with a smooth, velvety pistachio cream. This elegant yet simple tart delivers a perfect balance of nutty richness and gentle sweetness, perfect for special occasions, tea time, or gifting.

Ingredients

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Tart Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup sugar
  • 1 egg yolk
  • 2–3 tablespoons ice water

Creamy Pistachio Paste Filling

  • 1 cup finely ground pistachios
  • 1/2 cup sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream

Instructions

  1. Prepare the Tart Crust: Combine all-purpose flour, cold unsalted butter, and sugar in a bowl, mixing until the mixture resembles coarse crumbs. Add the egg yolk and ice water in small amounts to form a smooth dough. Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes to firm up.
  2. Blind Bake the Crust: Roll out the chilled dough and place it carefully into a tart pan. Prick the base with a fork, then line it with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for about 15 minutes. Remove the weights and bake for an additional 10 minutes until golden brown. Let the crust cool completely.
  3. Make the Creamy Pistachio Paste: Blend finely ground pistachios with sugar, egg yolks, and vanilla extract until smooth. Gradually add heavy cream, mixing continuously to create a silky cream. Use a food processor or blender for a lump-free texture.
  4. Fill and Bake the Tart: Pour the creamy pistachio paste into the cooled tart shell, spreading it evenly. Bake at 325°F (160°C) for 20 to 25 minutes, or until the filling is just set but still slightly soft in the center to maintain creaminess.
  5. Chill and Serve: Allow the tart to cool to room temperature, then refrigerate for at least one hour to let flavors meld and the texture firm up slightly. Garnish as desired and serve chilled for best results.

Notes

  • Use fresh pistachios for the most vibrant flavor and color.
  • Chill dough thoroughly to prevent shrinking and ensure a flaky crust.
  • Do not overbake the filling; it should have a slight wobble when removed from the oven.
  • Grind pistachios finely to avoid chunks and achieve a smooth filling.
  • Refrigerate the tart before serving to develop flavors and set texture.

Nutrition

Keywords: pistachio tart, pistachio paste, creamy pistachio tart, nutty dessert, flaky tart crust, elegant dessert

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