This triple pistachio tart is a truly decadent dessert that pistachio lovers will adore! It combines a pistachio shortcrust pastry, pistachio sponge and pistachio pastry cream.
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Why we love this recipe
If you love pistachio desserts... this one is for you! With pistachios in every single layers, this tart is the ultimate pistachio treat.
This pistachio tart combines 3 elements:
- pistachio pâte sucrée tart shell, relatively similar in taste and texture to my Pistachio Shortbread Cookies.
- a layer of pistachio sponge with crunchy whole pistachios.
... and a few more chopped pistachios on top for that extra crunch and decoration!
Ingredients
Scroll down to recipe card below for all quantities
What is Pistachio Tart made of:
1. Pistachio Pâte Sucrée (sweet shortcrust pastry)
A classic Sweet Shortcrust Pastry but we are swapping almond meal for pistachio flour here.
- Wet Ingredients: soft unsalted butter (needs to be soft enough to be creamed) and a large egg, at room temperature.
- Dry Ingredients: some icing sugar (or powdered sugar), plain / all-purpose flour, salt and some finely ground pistachios.
The finely ground pistachios can be replaced with almond meal if preferred.
2. Pistachio Pastry Cream
A regular Crème Pâtissière combined with Pistachio Paste.
- Milk: Whole Milk / Full Cream Milk. Don't use skim milk or fat-reduced milk as you need that extra fat content for flavour and texture.
- Egg Yolks: from large eggs, at room temperature.
- Sugar + Cornstarch: caster or fine white granulated sugar and regular cornstarch. You can substitute the cornstarch for plain / AP flour if preferred.
- Pistachio Paste: made from 100% ground pistachios. You can use a store-bought paste or simply make your own Pistachio Paste at home.
3. Pistachio Cream Sponge
Another French classic, adapted from a traditional Almond Cream filling but replacing the almond with pistachio.
- Butter: soft, at room temperature and unsalted.
- Sugar: icing sugar / powdered sugar. Make sure to sift it to avoid lumps.
- Eggs: large eggs, at room temperature.
- Pistachios: finely ground into a powder. You can keep some larger chunks of nuts to create more texture in your tart if you want. For a super smooth sponge, sift the ground pistachios and remove any large chunks.
How to make Pistachio Tart step-by-step
1. Pistachio Sweet Shortcrust Pastry
- Photo 1: Place the soft Butter and Icing Sugar in the bowl of your stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Mix on medium speed for a couple of minutes or until creamy and smooth.
No need to cream the butter and sugar for long here, we are not trying to incorporate air into the pastry.
- Photo 2: Mix in the egg and ground pistachio. Stop to scrape the bowl when required to make sure the egg is evenly incorporated.
- Photo 3 & 4: Add the sifted flower and pinch of salt and slowly mix until a rough paste comes together. Make sure to stop the mixer as soon as it comes together to avoid overworking the pastry.
- Transfer the dough over a large sheet of baking paper. Press it together to create a large ball then press on it to slightly flatten it.
- Photo 5: Place a second sheet of baking paper over it. Using a rolling pin, roll the dough into a large circle that has an approximate thickness of 4 mm (1/8 to 1/6 inch). The pastry will be very soft and easy to roll, but try not to roll it too thin or it will be hard to line the pan and the pastry will tend to crack once baked.
To roll into an even thickness, I recommend using a rolling pin with thickness rings.
- Place the rolled pastry over a flat tray and put in the fridge to chill and rest for at least 2 hour, or up to 24 hours.
- Take the pastry out of the fridge and leave for about 5 minutes to slightly soften. Peel off the sheets of parchment paper and transfer into a 22 cm / 9-inch tart ring. I use a perforated tart ring for the best results.
If you don't have a tart ring, you can use a regular tart pan but they tend to be deeper than a tart ring. I recommend using a pan with removable bottom.
- Photo 6: Gently press the edges down to fit in the ring. Use your fingers to slide the pastry down the edge towards to create a 90 degrees angle. If the pastry cracks, simply patch it with your fingers (it is a very forgiving pastry). If it gets too soft and is hard to handle, place back in the fridge for a few minutes.
- Photo 7: Using a small sharp knife, cut out any excess dough. Loosely cover the unbaked shell with the remaining parchment paper and refrigerate for at least 2 hours, preferably overnight.
I recommend preparing the pistachio pastry cream at this stage so it has time to chill at the same time than the pastry.
- Photo 8: Dock the pastry (prick the bottom of the pastry with a fork) and place in the freezer while you preheat your oven on 160 degree Celsius / 325 degree Fahrenheit.
- Blind bake for 15 to 20 minutes or until the bottom of the tart crust looks mostly dry. Set aside to cool down.
If the pastry has been well rested and is very cold, there is no need to use any baking weights. It will not move or shrink in the oven.
2. Pistachio Pastry Cream
The pastry cream can be prepared right after making the pastry for the crust so that it has a few hours to chill before it has to be used. It can also be made in advance for up to 24 hours before making the pistachio tart.
- Place the Milk in a medium-size saucepan. Turn on medium low heat and bring to a simmer.
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You can infuse the milk with vanilla bean for a more complex flavour if you want (or simply use vanilla extract).
- Photo 1: in the meantime, whisk the egg yolks and sugar in a large heatproof bowl until smooth.
- Photo 2 & 3: add the cornstarch and whisk until no lumps remain. You should get a thick mixture.
- Photo 4: slowly pour the warm milk over the egg mixture while continuously whisking. This step allows to "temper" the eggs and slowly bring their temperature up.
- Photo 5: pour the whole mixture back into the saucepan then place back on the stove over a low heat.
- Photo 6: cook on low heat for about 5 minutes or until the custard has thickened. Keep on whisking while it cooks so that the cream does not stick to the bottom of the pan or cook unevenly. When you start to notice large bubbles starting to puff on top of the pastry cream, vigorously whisk for another 30 seconds then remove from the stove.
Make sure to stay on a low heat. If cooked too quickly or at a too high temperature, the egg yolks will start to curdle and create a lumpy cream. For the best results, use a kitchen thermometer and cook the cream to 82 to 84 degrees Celsius (180 to 183 degrees Fahrenheit).
- Photo 7 & 8: away from the stove, add the pistachio paste and whisk well until fully combined. You should get a smooth, shiny pistachio cream.
- Transfer into a clean large bowl or shallow pan like as a brownie pan. Cover the cream with plastic wrap touching its surface and refrigerate for at least 2 hours.
3. Pistachio Cream Sponge
Once the tart crust has been blind-baked and the pastry cream has been chilling in the fridge for a couple of hours, you can start making the sponge.
- Photo 1: Place the soft butter in a large bowl (if using a hand mixer) or bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed for 2 to 3 minutes or until the butter is very soft and has turned slightly whiter. Add the icing sugar and mix until you get a thick, smooth paste.
- Photo 2: Add the eggs one at a time and mix until fully combined.If the eggs are too cold (or the butter was not creamed enough), you will notice that the mixture starts to split. Don't worry, it will come back together once you add the pistachios.
- Photo 3 & 4: Add the finely ground pistachio and slowly mix until just combined. You should get a thick, coarse mixture.
4. Assembling the Tart
- Photo 5: transfer the pistachio sponge mixture into the par-baked tart crust. Use an offset spatula to smooth it out and create an even layer. Top with raw pistachios.
- Photo 6: bake for 20 to 25 minutes at 160 degrees Celsius (325 degrees Fahrenheit) or until the top of the sponge is golden brown.
- Set aside to cool down completely. Take the pistachio cream out of the fridge and whisk it slightly to loosen it. Transfer into a pastry bag fitted with a large round piping tip.
- Photo 7: pipe the cream over the sponge. Use an offset spatula to create an even layer. To make a spiral pattern, place the tart on a cake turntable. Place the tip of the offset spatula in the centre of the tart and rotate the turntable, slowly moving the offset spatula towards the edges of the tart.
You can also simply place the cream over the tart using a regular spatula then spread it around if you don't want to use a pastry bag.
- Photo 8: to finish the tart, sprinkle some roughly chopped pistachios around the edges. I used a slightly smaller pastry ring placed over the cream to create a sharp ring pattern. Optionally, finish with some lime zest.
Recipe FAQs
Pistachio paste is simply made out of 100% blanched (or roasted) shelled pistachios that are blended into a thick paste. It can be slightly coarse or blended into a very smooth spread. You can buy it pre-made or simply make your own!
You can make this tart with a classic Pâte Sucrée (using almond meal instead of pistachio) or a Pâte Sablée if preferred. You could even use my Chocolate Shortcrust Pastry to create a fun pistachio chocolate tart.
A classic pairing is pistachio and chocolate - either dark chocolate for intensity or white chocolate for sweetness. I added a little bit of lime zest here to balance the earthiness of pistachio with a touch of acidity.
You could add some zest (lime, lemon or even orange) inside the curst, sponge and / or the cream if you want as well!
Recipe Troubleshooting
- The pastry is cracking when I line the tart ring: if the pastry is too cold, it might start to crack. Simply leave it at room temperature for a few minutes to soften it. If the pastry becomes too soft to handle, place it back in the fridge for a few minutes.
- The tart shell collapsed in the oven: this will happen it the dough wasn't rested and chilled enough. Make sure to give it as much time as you can before baking it. I highly recommend chilling it overnight before baking it.
- The pistachio cream is too thick or lumpy: this might happen if it was cooked at a temperature too high (or for too long) and the eggs started to curdle. Ideally, use a kitchen thermometer to cook the cream at the right temperature (about 82 degrees Celsius / 180 degrees Fahrenheit). To remove lumps, pour it through a thin mesh sieve.
- The sponge mixture split when I added the eggs: this can happen if the butter wasn't soft enough and/or the eggs were too cold. Ideally, both the eggs and butter should be have the same temperature. Make sure the butter is well creamed, soft and has turned a white colour before slowly adding the room temperature eggs.
Storing & Freezing
The pistachio tart will last for up to 3 days but is best served within 24 hours. It should be kept in the fridge in the meantime.
The pastry itself can be frozen to be made in advance (either unbaked or once par-baked) but I do not recommend freezing the sponge and cream or the assembled tart.
I am so excited to share that my debut cookbook
"Bite-Sized French Pastries for the Beginner Baker"
is now available for purchase!
Recipe
Pistachio Tart
Equipment
- 9 inch / 22 cm Tart Ring, perforated
Ingredients
Pistachio Sweet Shortcrust Pastry
- 100 gr Unsalted Butter, soft, at room temperature
- 50 gr Icing or Powdered Sugar, sifted
- 1 large Egg, at room temperature
- 40 gr Ground Pistachio
- 200 gr Plain / All-Purpose Flour
- 1 pinch Salt
Pistachio Pastry Cream
- 250 ml Full Cream / Whole Milk
- 2 large Egg Yolks, at room temperature
- 25 gr Caster Sugar
- 20 gr Cornstarch
- 50 gr Pistachio Paste
Pistachio Sponge
- 100 gr Unsalted Butter, soft, at room temperature
- 100 gr Icing or Powdered Sugar, sifted
- 2 large Eggs, at room temperature
- 120 gr Ground Pistachio
- 20 gr Raw Pistachio Kernels
Toppings (optional)
- 20 gr Raw Pistachio Kernels, roughly chopped
- 1 teaspoon Lime Zest, optional
Instructions
Pistachio Sweet Shortcrust Pastry
- Place the soft Butter and Icing Sugar in the bowl of your stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Mix on medium speed for a couple of minutes or until creamy and smooth.
- Mix in the egg and ground pistachio, then the sifted flower and pinch of salt. Slowly mix until a rough paste comes together (see note 1).
- Place the pastry between two sheets of baking paper and slightly flatten it with your hands. Using a rolling pin, roll into a large disk about 4 mm (1/8 to 1/6 inch) thick.
- Place the rolled pastry over a flat tray and put in the fridge to chill and rest for at least 2 hour, or up to 24 hours.
- Take the pastry out of the fridge and leave for about 5 minutes to slightly soften. Peel off the sheets of parchment paper and transfer into a 22 cm / 9-inch perforated tart ring (see note 2). Gently press the edges down to fit in the ring. Use your fingers to slide the pastry down the edge towards to create a 90 degrees angle (see note 3). Cut out any excess dough with a small sharp knife.
- Loosely cover with baking paper and refrigerate for at least 2 hours, preferably overnight.
Pistachio Pastry Cream
- Place the Milk in a medium-size saucepan. Turn on medium low heat and bring to a simmer.
- In the meantime, whisk the egg yolks and sugar in a large heatproof bowl until smooth. Add the cornstarch and whisk until no lumps remain.
- Slowly pour the warm milk over the egg mixture while continuously whisking (see note 4). Pour the whole mixture back into the saucepan then place back on the stove over a low heat.
- Cook on low heat for about 5 minutes while continuously stirring. When you start to notice large bubbles starting to puff on top of the pastry cream, vigorously whisk for another 30 seconds then remove from the stove (see note 5).
- Away from the stove, add the pistachio paste and whisk well until you get a smooth, shiny pistachio cream. Transfer into a clean large bowl or shallow pan like as a brownie pan. Cover the cream with plastic wrap touching its surface and refrigerate for at least 2 hours.
Par-baking the shell
- While the pistachio cream is chilling and once the pastry has rested in the fridge, it is time to par-bake it.
- Dock the pastry (prick the bottom of the pastry with a fork) and place in the freezer while you preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Blind bake for 15 to 20 minutes or until the bottom of the tart crust looks mostly dry. Set aside to cool down.
Pistachio Sponge
- While the shell is cooling down, prepare the sponge. You can keep the oven on 160 degree Celsius / 325 degree Fahrenheit.
- Place the soft butter in a large bowl (if using a hand mixer) or bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed for 2 to 3 minutes or until the butter is very soft and has turned slightly whiter. Add the icing sugar and mix until you get a thick, smooth paste.
- Add the eggs one at a time and mix until fully combined (see note 6), then mix in the finely ground pistachio to get a thick, coarse mixture.
- Pour the sponge mixture into the par-baked (and cool) tart shell. Spread into an even layer using a small offset spatula. Top with raw pistachios.
- Bake for 20 to 25 minutes at 160 degrees Celsius (325 degrees Fahrenheit) or until the top of the sponge is golden brown. Set aside to cool down completely
Assembling the Tart
- Take the pistachio cream out of the fridge and whisk it slightly to loosen it. Transfer into a pastry bag fitted with a large round piping tip.
- Pipe the pastry cream over the sponge (see note 7). Use an offset spatula to create an even layer. To make a spiral pattern, place the tart on a cake turntable. Place the tip of the offset spatula in the centre of the tart and rotate the turntable, slowly moving the offset spatula towards the edges of the tart.
- To finish, sprinkle some roughly chopped pistachios around the edges (see note 8). Optionally, finish with some lime zest.
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Notes
- Make sure to stop the mixer as soon as it comes together to avoid overworking the pastry.
- If you don't have a tart ring, you can use a regular tart pan but they tend to be deeper than a tart ring. I recommend using a pan with removable bottom.
- If the pastry cracks, simply patch it with your fingers (it is a very forgiving pastry). If it gets too soft and is hard to handle, place back in the fridge for a few minutes.
- This step allows to "temper" the eggs and slowly bring their temperature up.
- Make sure to stay on a low heat. If cooked too quickly or at a too high temperature, the egg yolks will start to curdle and create a lumpy cream. For the best results, use a kitchen thermometer and cook the cream to 82 to 84 degrees Celsius (180 to 183 degrees Fahrenheit).
- If the eggs are too cold (or the butter was not creamed enough), you will notice that the mixture starts to split. Don't worry, it will come back together once you add the pistachios.
- You can also simply place the cream over the tart using a regular spatula then spread it around if you don't want to use a pastry bag.
- I used a slightly smaller pastry ring placed over the cream to get a neat ring pattern.
Nutrition (per serving)
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