If you’re a pistachio lover—trust me, you’re in for a real treat! This Pistachio Tart with Creamy Pistachio Paste is a show-stopping dessert that pairs a crisp, buttery crust with a luscious, nutty filling that simply melts on your tongue. The crust is golden and delicate, the filling is silky-rich with the purest pistachio flavor, and it’s all topped off with a sprinkle of crunchy roasted nuts for that perfect bite. Whether you’re planning a celebration or just want to enjoy a special afternoon treat, this elegant tart brings a luxurious twist to any table.

Ingredients You’ll Need

Pistachio Tart with Creamy Pistachio Paste Recipe - Recipe Image

Ingredients You’ll Need

Whipping up this Pistachio Tart with Creamy Pistachio Paste is all about a handful of simple, quality ingredients coming together in the most magical way. Each element—down to the pinch of salt—plays a vital role in making this tart irresistibly good, so embrace the details for spectacular results!

All-purpose Flour: This gives the crust its perfect structure and tender bite.
Powdered Sugar: Adds just the right subtle sweetness and keeps the crust beautifully smooth.
Salt: Enhances all the flavors, balancing sweetness and nuttiness throughout the tart.
Unsalted Butter (cold and cubed): Cold butter is essential for a flaky, melt-in-your-mouth crust.
Cold Water: Brings the dough together—add just enough for a cohesive texture.
Creamy Pistachio Paste: The hero ingredient; be sure to use pure pistachio paste for unbeatable nutty richness.
Heavy Cream: Helps create a silky-smooth filling that’s both rich and light.
Granulated Sugar: Sweetens the pistachio filling just enough to highlight its natural flavors.
Large Egg and Egg Yolk: These set the filling so it slices neat and holds together perfectly.
Vanilla Extract: Lends a warm fragrance and mellows out the richness of the nuts.
Chopped Roasted Pistachios: For that satisfying, toasty crunch on top—never skip this!
Powdered Sugar for Dusting (optional): For a delicate, sweet finish and a beautiful visual pop.
Whipped Cream or Fresh Berries (optional): Adds freshness and a touch of decadence when serving.

How to Make Pistachio Tart with Creamy Pistachio Paste

Step 1: Prepare the Crust

Start by prepping your tart crust—it’s the crisp, golden foundation for your Pistachio Tart with Creamy Pistachio Paste. In a food processor, combine the flour, powdered sugar, and salt. Pulse together, then add the cold, cubed butter and pulse again until the mixture looks like coarse, sandy crumbs. Gently add cold water, a tablespoon at a time, and pulse until the dough just begins to come together. Press it firmly and evenly into your 9-inch tart pan with a removable base, remembering to prick the bottom a few times with a fork. Pop the pan in the fridge for 15 minutes for the ultimate flaky crust.

Step 2: Blind Bake the Tart Crust

After chilling, line the crust with parchment paper and fill it with pie weights or dried beans (this keeps it from puffing up). Place it in your preheated 350°F (175°C) oven and bake for 15 minutes. Carefully remove the weights and parchment, then return the pan to the oven for another 10 minutes, or until the crust edges are lightly golden. This double-bake ensures your Pistachio Tart with Creamy Pistachio Paste has a crisp crust that stays firm under the creamy filling. Allow the shell to cool slightly before moving on.

Step 3: Mix the Pistachio Filling

In a medium bowl, whisk together the pistachio paste, heavy cream, granulated sugar, egg, egg yolk, vanilla extract, and a pinch of salt until the mixture is completely smooth and combined. You’ll notice the filling is thick, glossy, and smells absolutely divine—a true pistachio lover’s dream!

Step 4: Fill and Bake the Tart

Pour the creamy pistachio mixture into your cooled tart shell, spreading it out evenly. Gently tap the pan on the counter to smooth the surface and release any tiny air bubbles. Slide the filled tart back into the oven and bake for about 25 to 30 minutes. You’ll know it’s ready when the filling is just set and slightly puffy, but still has a gentle wobble in the very center. Let it cool completely at room temperature, then chill in the fridge for one to two hours. This gives you the iconic silky interior and the cleanest slices!

Step 5: Garnish and Serve

To finish, sprinkle your tart with a handful of chopped roasted pistachios for crunch, dust lightly with powdered sugar, and—if you’re feeling fancy—add dollops of whipped cream or a scattering of fresh berries. Now your Pistachio Tart with Creamy Pistachio Paste is photo-worthy and ready to impress!

How to Serve Pistachio Tart with Creamy Pistachio Paste

Garnishes

For a touch of glamour, always top your Pistachio Tart with Creamy Pistachio Paste with a generous handful of chopped roasted pistachios. The emerald green color and irresistible crunch perfectly complement the creamy filling. Dusting the tart with powdered sugar is an easy way to make it look like it came from a Parisian bakery, and a swirl of freshly whipped cream or some bright berries offers a pop of color and freshness.

Side Dishes

This tart is decadent enough to shine solo, but you can easily build a beautiful dessert plate around it. Consider a scoop of pistachio or vanilla ice cream to echo the flavors, or a little fruit salad for a contrast of brightness. A cup of espresso or a glass of chilled dessert wine next to your Pistachio Tart with Creamy Pistachio Paste makes for a truly memorable treat.

Creative Ways to Present

For an extra-special presentation, slice your tart into elegant wedges and fan them out on a pretty platter. Individual mini-tarts are adorable for parties or afternoon teas. Or go rustic—simply bring the whole tart to the table and let everyone help themselves (it always draws a gasp). You can even drizzle extra pistachio paste in artistic swirls across the plates for a contemporary, restaurant-style finish. No matter how you present it, this Pistachio Tart with Creamy Pistachio Paste is certain to steal the spotlight!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store your Pistachio Tart with Creamy Pistachio Paste in the refrigerator, loosely covered with foil or plastic wrap. The tart keeps beautifully for about 2 to 3 days, and the filling stays silky without soaking into the crust. Just make sure any whipped cream or berry toppings are added fresh before serving.

Freezing

Want to plan ahead? This tart freezes surprisingly well! Simply wrap individual slices or the entire tart securely in plastic wrap and foil, then freeze for up to one month. To enjoy, just thaw it overnight in the fridge and bring to room temperature before serving. Save any garnishing for after thawing for the freshest texture and appearance.

Reheating

While this Pistachio Tart with Creamy Pistachio Paste is typically enjoyed chilled or at room temperature, you can warm up a slice gently if you like. Place a slice on a baking sheet and heat in a 300°F (150°C) oven for about 5 minutes. This revives the crispness of the crust and brings out the buttery aroma—just be careful not to overheat, so the filling stays smooth.

FAQs

Can I use homemade pistachio paste?

Absolutely! If you have a high-powered food processor or blender, making your own creamy pistachio paste is a fantastic way to give the tart an even more personal touch. Just be sure to use unsalted, high-quality pistachios and blend until very smooth for the best results.

What if I don’t have a tart pan with a removable bottom?

No worries—you can use a regular pie dish in a pinch. Just make sure to grease it well, and consider lining the base with parchment for easier removal. Your Pistachio Tart with Creamy Pistachio Paste will still be delicious, even if you serve it directly from the dish.

Is it possible to make this tart gluten-free?

You can substitute a quality gluten-free all-purpose flour blend for the regular flour in the crust. It may be a touch more delicate when slicing, but the flavor and pistachio-studded charm will be just as wonderful.

Can I prepare the dough ahead of time?

Yes! The tart dough can be made up to two days in advance and stored tightly wrapped in the fridge. When you’re ready to bake, simply let it sit at room temperature for a few minutes so it’s easier to press into the pan.

Why chill the tart before serving?

Chilling allows the filling to set perfectly and flavors to meld, making each bite velvety-smooth. It also makes slicing neater, so your Pistachio Tart with Creamy Pistachio Paste looks as good as it tastes.

Final Thoughts

There’s something truly special about treating yourself—and those you love—to a slice of Pistachio Tart with Creamy Pistachio Paste. The flavors are rich and elegant, yet the process is totally doable even for a home baker. Give it a try and let the compliments roll in; it might just become your new signature dessert!

Pistachio Tart with Creamy Pistachio Paste Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 6 reviews

Author: admin
Total Time: 1 hour 15 minutes (plus chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and nutty flavors of this Pistachio Tart with Creamy Pistachio Paste. A buttery crust filled with a luscious pistachio cream, topped with crunchy pistachio bits, and a hint of sweetness, perfect for any dessert lover.

Ingredients

Scale

For the crust:

1 ¼ cups all-purpose flour
¼ cup powdered sugar
½ teaspoon salt
½ cup unsalted butter (cold and cubed)
1–2 tablespoons cold water

For the pistachio filling:

¾ cup creamy pistachio paste
½ cup heavy cream
¼ cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
pinch of salt

For topping:

¼ cup chopped roasted pistachios
powdered sugar for dusting (optional)
whipped cream or fresh berries (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat oven to 350°F (175°C).
Make the crust: Pulse together flour, powdered sugar, and salt. Add cold butter, pulse, then add water. Press into tart pan, chill.
Blind bake the crust: Line with parchment, fill with weights, bake, cool.
Prepare the filling: Whisk together pistachio paste, cream, sugar, eggs, vanilla, and salt until smooth.
Fill and bake: Pour filling into tart shell, bake until set. Cool and chill.
Finish and serve: Top with pistachios, sugar, and optional whipped cream or berries.