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Desserts

Pistachio Tart

Pistachio tart: an easy recipe with tender shortcrust and a creamy pistachio filling, plus tips for a center that always stays soft.
Recipe Pistachio Tart
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 35 minutes
  • Servings for 10 people

This pistachio tart is a creamy, eye-catching dessert, ideal for anyone who loves the intense flavor of pistachio and wants to make a simple dessert at home with a pastry-shop look. In this recipe, a crumbly shortcrust base holds a soft, silky and indulgent pistachio cream filling, perfect to serve at the end of a meal, for a special afternoon snack or for an important occasion.

The secret to a pistachio tart that stays creamy even after baking is a simple but very effective step: chill the filling well before baking. That way the cream keeps a soft, luscious texture without drying out too much. The shortcrust lattice on top finishes the dessert with the classic look of a homemade tart, while the chopped pistachios add color, aroma and a pleasant crunch.

Easy to make and convenient to prepare ahead, this tart with pistachio cream keeps well for several days and cuts into clean, neat slices. By following all the steps of the recipe you will get a fragrant, balanced and flavorful tart, with a gorgeous green heart that will win everyone over at first bite.

Ingredients for 10 people

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Method

  1. To make the pistachio tart, start with the shortcrust pastry. Pour the flour into a large bowl and add the cold butter in small pieces. Press it with a fork or your fingertips until it is completely worked into the flour and the mixture looks sandy.
  2. Add the sugar, vanillin, whole egg, egg yolk, baking powder and the pinch of salt. Beat the eggs with a fork, gradually drawing in the other ingredients, then knead by hand, first in the bowl and then on the work surface, until you have a smooth, even ball of dough.
  3. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. Meanwhile, butter a 24 cm (9 1/2-inch) tart pan well, preferably one with a removable bottom.
  4. When the resting time is up, roll out ¾ of the pastry on a lightly floured sheet of parchment paper to a thickness of about 4-5 mm (1/4 inch), slightly larger than the pan. Roll it around the rolling pin and transfer it to the pan, pressing it well against the bottom and sides. Trim off the excess pastry with a small knife and prick the bottom with a fork.
  5. Pour the pistachio cream over the pastry base and level it evenly. Lower the edges of the tart slightly so they reach the level of the cream.
  6. With the remaining pastry and the scraps, cut out 6 strips about 1 cm (1/2 inch) wide and lay them over the cream to form a lattice. Put the tart in the freezer for 30 minutes (or in the fridge for 1 1/2 hours) so the cream gets nice and cold: this is the secret to keeping it creamy even after baking.
  7. Preheat a conventional oven to 170 °C (340 °F). Bake the tart on the lower rack of the oven for 35 minutes. For the last 10 minutes, cover it with a sheet of aluminum foil so the top doesn’t brown too much.
  8. Take the tart out of the oven and let it cool completely before removing it from the pan. Decorate the top with plenty of chopped pistachios and serve. Your pistachio tart is ready. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For an even creamier, taller version, replace the spread with a pistachio pastry cream: make a pastry cream with 500 ml of whole milk, 100 g of sugar, 30 g of flour, 30 g of potato starch, 4 egg yolks and a pinch of salt, then stir in 180 g of pistachio spread. Pour the cream into a baking dish with plastic wrap pressed onto the surface and let it cool for about 1 hour before using it. With this variation, there is no need to lower the edges of the pastry or freeze the tart before baking: you can bake it straight away.

Tips

The secret to pistachio cream that stays soft and creamy after baking is chilling the tart in the freezer (30 minutes) or in the fridge (1 1/2 hours) before baking. That way the cream stays cold during the first minutes of baking and doesn’t dry out. Cover with aluminum foil for the last 10 minutes so the pastry lattice doesn’t get too dark. You can also make the shortcrust pastry in a stand mixer with the paddle attachment, adding the ingredients in the same order.

Storage

The pistachio tart keeps at room temperature for 3 days, covered with plastic wrap or aluminum foil. You can freeze it, preferably already cut into slices, well wrapped in plastic wrap.

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