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Slice of triple Pistachio Tart with buttery crust, moist pistachio sponge, silky pistachio cream, and chopped pistachio topping.

Pistachio Tart

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Every slice of this rich pistachio tart delivers layers of creamy, nutty flavor that make it unforgettable.
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Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 6 hours 10 minutes
Servings: 10
Course: Baking, Dessert
Cuisine: European, French
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Pistachio Sweet Pastry
  • 100 g unsalted butter softened to room temperature
  • 50 g powdered sugar sifted
  • 1 large egg room temperature
  • 40 g ground pistachios finely ground
  • 200 g all-purpose flour sifted
  • 1 pinch salt fine sea salt
Pistachio Pastry Cream
  • 250 ml whole milk room temperature
  • 2 large egg yolks room temperature
  • 25 g caster sugar fine granulated
  • 20 g cornstarch sifted
  • 50 g pistachio paste smooth and unsweetened
Pistachio Sponge
  • 100 g unsalted butter softened
  • 100 g powdered sugar sifted
  • 2 large eggs room temperature
  • 120 g ground pistachios finely ground
  • 20 g raw pistachios roughly chopped
Optional Garnish
  • 20 g raw pistachios coarsely chopped
  • 1 teaspoon lime zest finely grated

Method
 

  1. Beat the softened butter with the powdered sugar until the mixture becomes smooth and creamy.
  2. Mix in the egg followed by the ground pistachios, then gently incorporate the flour and salt until a soft dough forms without overmixing.
  3. Flatten the dough, place it between parchment sheets, and roll into a circle about 4 mm thick.
  4. Refrigerate the rolled pastry for at least 2 hours until firm.
  5. Line a 9-inch tart ring with the pastry, trim the edges neatly, then refrigerate the lined shell for another 2 hours or until well chilled.
  6. Warm the milk in a saucepan until it just reaches a gentle simmer.
  7. Whisk the egg yolks with the sugar until smooth, then blend in the cornstarch until no dry spots remain.
  8. Slowly pour the warm milk into the egg mixture while whisking constantly, then return everything to the saucepan.
  9. Cook over low heat while stirring continuously until thickened, then whisk in the pistachio paste until silky and smooth.
  10. Transfer the pastry cream to a shallow dish, cover the surface directly with plastic wrap, and chill for at least 2 hours.
  11. Prick the chilled tart shell with a fork and freeze briefly while the oven preheats to 325°F (160°C).
  12. Blind bake the crust for 15–20 minutes until lightly dry and set, then allow it to cool completely.
  13. Beat the butter until fluffy, mix in the powdered sugar, then add the eggs one at a time until incorporated.
  14. Fold in the ground pistachios to create a thick batter.
  15. Spread the sponge batter evenly inside the cooled tart shell and scatter the chopped pistachios over the top.
  16. Bake for 20–25 minutes until the sponge is lightly golden and fully baked, then cool completely.
  17. Whisk the chilled pastry cream until smooth, then spread or pipe it evenly over the cooled sponge layer.
  18. Decorate with chopped pistachios and finish with fresh lime zest if desired before serving.

Nutrition

Serving: 145gCalories: 480kcalCarbohydrates: 43gProtein: 11gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 139mgSodium: 40mgPotassium: 346mgFiber: 3gSugar: 20gVitamin A: 775IUVitamin C: 1mgCalcium: 79mgIron: 2mg

Notes

This elegant pistachio tart is a wonderful centerpiece for celebrations. Every creamy, buttery layer comes together into a dessert that feels both luxurious and comforting.

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