Pistachios are a delicious and versatile nut and a nutritional powerhouse. Packed with protein, fiber, and healthy fats, pistachios make a satisfying and nutritious snack. They’re also rich in antioxidants, vitamins, and minerals, including vitamin B6, potassium, and phosphorus. Their distinct green color and sweet, nutty flavor make them a popular choice for both sweet and savory dishes, from baklava to salads. Whether eaten on their own or incorporated into your favorite recipes, pistachios will surely add a flavorful and nutritious twist to your meals. Pistachio tarts are sweet, nutty pastries with a pistachio-flavored filling and a crust. The crust can be made from various ingredients, including flour, butter, sugar, and ground pistachios. The filling is a creamy mixture of pistachio paste or ground pistachios, sugar, eggs, and butter. This filling is poured into the pre-baked tart crusts and baked until set. The tarts are then cooled and can be served as is or with a dollop of whipped cream or a sprinkle of chopped pistachios on top. They are a delicious and elegant dessert option, perfect for special occasions or as a treat for pistachio lovers.
Why is this the best tart recipe?
Rich Pistachio Flavor: This recipe uses pistachio paste and chopped pistachios for a double dose of pistachio flavor, ensuring a rich and intense taste in every bite. Flaky Shortcrust Pastry: The shortcrust pastry made with egg yolks is tender and flaky, providing the perfect buttery base for the creamy pistachio filling. Creamy Filling: The filling is made with eggs, heavy cream, and melted butter, resulting in a creamy and decadent texture that contrasts beautifully with the crunchy chopped pistachios. Balanced Sweetness: The filling is sweetened with powdered sugar and flavored with lemon zest and juice, creating a well-balanced tart that is not overly sweet. Versatile Size: Making 6 x 3-inch tarts allows for individual servings, making them perfect for gatherings or special occasions where guests can enjoy their own personal tart. Easy Preparation: The use of a food processor for both the pastry and filling makes this recipe easy to prepare, with minimal hands-on time required
Ingredients and substitutes
All-Purpose Flour (for the pastry and filling): Provides structure to the pastry and thickens the filling. You can use gluten-free all-purpose flour for a gluten-free version. Unsalted Butter (for the pastry and filling): Adds richness and flavor to the pastry and filling. Margarine or shortening for a dairy-free version, but the flavor may differ slightly. Egg Yolks (for the pastry): Add richness and help bind the pastry dough together. You can use whole eggs for a slightly different texture. Eggs (for the filling): Adds structure and helps the filling set. For a vegan version, you can use a commercial egg replacer or aquafaba (the liquid from canned chickpeas). Heavy Cream (for the filling): Adds richness and creaminess to the filling. For a dairy-free version, you can use full-fat coconut milk, but the coconut flavor will be noticeable. Powdered Sugar (for the pastry, filling, and dusting): Sweetens the pastry and filling and dusted on top for decoration. Granulated sugar can be used but may result in a slightly different texture. Lemon Zest and Juice (for the filling): Adds a bright, citrusy flavor to the filling. You can use orange zest and juice for a different citrus flavor. Vanilla Extract (for the filling): Adds flavor and enhances the overall taste of the filling. You can use almond extract for a different flavor profile. Pistachio Paste (for the filling): Provides the intense pistachio flavor and green color to the filling. You can make your own pistachio paste by blending shelled pistachios with a bit of oil until smooth. Alternatively, almond paste can be used for a different flavor. Chopped Pistachios (for the filling and garnish): Adds texture and crunch to the filling and serves as a decorative topping. You can use chopped almonds or other nuts for a different texture and flavor.
Step-by-step: Lemon pistachio tarts
Combine – In a food processor, combine the flour, almond flour, powdered sugar, and salt. Pulse a few times to mix. Next, add the chilled, cubed butter to the flour mixture in the food processor. Pulse until the mixture resembles coarse crumbs. Dough – Gradually add the vanilla extract and egg yolk while the food processor is running. Pulse some more. Then, add the ice water, one tablespoon at a time, until the dough comes together and forms a ball. Chill – Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Shell – Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut out circles slightly larger than the tart pans using a round cutter or a sharp knife. Then, press the dough into the tart pans, trimming any excess dough from the edges. Chill the tart shells while you make the filling.
Preheat your oven to 375°F /190°C / Gas Mark 5. Pistachio filling – Combine all the filling ingredients in a mixing bowl. Use a whisk to ensure there are no lumps. Fill – Divide the filling evenly among the prepared tart pans. Top with more chopped pistachios. Bake – Place the tart pans on a baking sheet and transfer to the preheated oven. Bake for 20-25 minutes, or until the edges of the crust are golden brown and the filling is set. Cool – Remove from the oven and let cool completely on a wire rack. Once cooled, carefully remove the tarts from the pans. Garnish – Dust the tops of the tarts with powdered sugar.
Tips for Success
Chill the Dough: Refrigerate the pastry dough before rolling it out. This helps prevent shrinkage during baking and ensures a flaky crust. Use a Food Processor: Using a food processor to make the pastry dough ensures that the butter is evenly distributed, resulting in a flakier crust. Blind Bake the Crust: To prevent a soggy bottom, consider blind baking the crust before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans before baking. Prevent Overmixing: When making the filling, mix the ingredients until just combined. Overmixing can lead to a dense texture in the final tart. Use High-Quality Ingredients: Since pistachio flavor is central to this tart, use high-quality pistachio paste and chopped pistachios for the best flavor. Cool Completely: Allow the tarts to cool completely before serving. This allows the filling to set properly and makes for easier slicing. Dust with Powdered Sugar: Dusting the cooled tarts with powdered sugar adds a decorative touch and balances the sweetness of the filling. Serve with Whipped Cream: For an extra indulgent touch, serve the tarts with a dollop of whipped cream or a scoop of vanilla ice cream. Store Properly: Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.
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Frequently asked questions
Creative variations
Chocolate Pistachio Tart: Add a layer of melted chocolate at the bottom of the tart crust before adding the pistachio filling for a decadent twist. Raspberry Pistachio Tart: Add a layer of raspberry jam or fresh raspberries on top of the chopped pistachios before pouring in the pistachio filling, creating a beautiful and flavorful contrast. Cardamom Pistachio Tart: Add a pinch of ground cardamom to the pistachio filling for a warm and aromatic flavor that complements the pistachios beautifully. Honey Pistachio Tart: Drizzle the cooled tarts with honey before serving for a touch of sweetness and extra flavor. Citrus Pistachio Tart: Add some orange zest or orange extract to the pistachio filling for a citrusy twist that brightens the flavor profile. Coconut Pistachio Tart: Add some shredded coconut to the pistachio filling for a tropical flavor that pairs well with the nuttiness of the pistachios.
Creative ways to serve pistachio tarts
With a Drizzle: Drizzle the tarts with a glaze made from powdered sugar and lemon juice for an extra burst of flavor and a decorative touch. With Fresh Fruit: Serve the tarts with a side of fresh berries or sliced fruit, such as strawberries or raspberries, to add a refreshing contrast to the rich pistachio flavor. With Whipped Cream: Serve the tarts with a dollop of whipped cream or coconut cream for an indulgent touch. As a Mini Dessert Buffet: Serve the tarts alongside other mini desserts, such as mini cheesecakes or tartlets, for a dessert buffet that allows guests to sample a variety of treats. With a Scoop of Ice Cream: Serve the tarts warm with a scoop of vanilla ice cream for a deliciously decadent dessert. As a Dessert Board: Create a dessert board with a selection of tarts, fresh fruit, nuts, and cheeses for a beautiful and impressive presentation. With a Sprinkle: Sprinkle the tarts with additional chopped pistachios or edible flowers for a decorative finishing touch.
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