Pistachio Tart, prepare to be transported to the streets of Paris with this mouth-watering French-style pistachio dessert! With a buttery pastry crust and pistachio filling topped with delicate pistachio cream, this tart is the perfect indulgence for any occasion.
Imagine serving this stunning Pistachio tart at your next dinner party or enjoying a slice with your afternoon tea. Try this irresistible recipe and let your taste buds take a journey today. You won’t regret it!
This tart is the perfect combination of rich and indulgent. And the best part? You can make this pistachio dessert at home! This recipe is totally approachable. It takes a bit of time, but this dessert is a compilation of several classic baking recipes. The process is similar to my raspberry frangipane tart, blackberry tart, or pecan tart.
Why you’ll love this pistachio tart recipe:
- Rich and creamy flavor: The combination of a nutty filling with the pistachio cream creates an irresistible flavor.
- Stunning presentation: With its beautiful light green hue and modern style decoration, this pistachio tart is an eye-catching dessert that will impress your guests.
- Versatility: This pistachio tart is perfect for any occasion, whether it’s a fancy dinner party or a casual afternoon tea with friends.
- Approachable: although its professional-looking appearance, a home baker can make this tart at home. Follow my guidance.
- This tart takes the classic tart to a new level, and you will be so proud of yourself for creating a French-style pistachio pastry.
Note about the Ingredients
For the tart case, check my sweet pastry recipe for all the details.
The pistachio frangipane filling is made with butter, sugar, eggs, pistachio butter and ground pistachios (pistachios, grounded in the food processor). The filling is topped with whole pistachios.
Pistachio butter. You can use a store-bought or make your own pistachio butter.
Pistachio Cream: It’s a delicious pistachio diplomat cream that requires 2 steps. First, we make a pistachio pastry cream with added gelatine. Once that’s set, we add whipped cream to it. Note: Not all gelatines are the same. Check your gelatine strength and adapt if needed. Check the blackberry tart recipe in the “How to adjust the quantity of gelatine?” section for information about gelatine and how to adapt.
Get all measurements, and full instructions are at the bottom of the page.
- A stand mixer with a paddle attachment is helpful but optional. It just makes things easier to make the sweet pastry.
- Pie weights. If you use a silicone mat, perforated baking sheet and a perforated tart ring, you don’t need pie weights.
- Food processor to ground the pistachios.
- Electric mixer for the pistachio filling and diplomat cream.
- Tart ring: 10in (25cm). I use a perforated tart ring, but you can use a fluted tart pan if you prefer. Choosing a loose-based tart tin will make it easier to remove the tart from the tin.
- and equipment like rolling pin, baking paper…
How to make the pistachio tart?
I prepare the pistachio tart over 2 days. Each step is approachable, but slipping up the process in 2 days helps to stay organized and not feel overwhelmed.
Pastry shell: I prepare the dough and line a tart ring, then wrap it with cling film and let it chill in the fridge for 2 days.
Pistachio Cream: I prepare the 1st part, which means the pistachio pastry cream with added gelatine. Once done, cover with cling film, touching the surface, and place in the fridge overnight.
Ground pistachios, so it’s ready for the next day.
Bake, pistachio frangipane filling, 2nd part of the Diplomat cream (=whipped cream), and assembly.
Note: you can also prepare and assemble the entire tart recipe a day before you plan to serve it and let it in the fridge overnight under a cake dome.
Here are some tips to help you succeed in making a pistachio tart:
- Read the entire recipe before starting.
- Use good-quality ingredients: This will ensure the best taste and texture in your tart.
- Make sure to chill the dough for at least 30 minutes before rolling it out. For more information on why this step is important, see this blog post: Sweet-Pastry Dough.
- Pre-baking the crust for 15 minutes before adding the filling will help keep its crispness.
- Toast the pistachios if you don’t have roasted pistachios. Toasting the pistachios before grinding them will bring out their flavor and give the filling a richer, nuttier taste. Simply toast them on the stove, in a skillet, on medium heat for a couple of minutes, stirring, until a toasty fragrance.
- Let the tart cool completely before adding the pistachio cream.
- Check the following blog post: sweet pastry and pistachio cream. There are full of tips and very detailed. Note: The quantity for the pistachio pastry cream has been adapted for this recipe.
- For decoration, feel free to decorate as you desire. If you like the same design, use a closed star piping tip and pipe a giant rosette. It keeps things easy but still WOW.
By following these tips, you’ll be able to create a delicious and beautiful pistachio tart that will impress anyone who tries it!
Can I make this pistachio tart ahead of time?
- Yes, I slip up the preparation over 2 days. Check the section “how to make the pistachio tart” just above if you haven’t read it.
- The dough for the tart shell can be frozen; check the sweet pastry recipe for details. Freeze and defrost when ready to prepare the tart. Or you can prepare the dough 1 or 2 days before and let it chill overnight, as I recommend.
- If you make your own pistachio butter, you can prepare it a few weeks in advance.
How to store it?
The tart is best when served the day it’s made. Any leftovers: under a cake dome or in an airtight container in the fridge for 2-3 days.
Can you freeze the tart?
Unfortunately, one is finished, no, you can’t freeze this tart recipe. The diplomat cream will lose its texture.
- The pistachio taste is light and not too strong. Toasting the pistachios help to bring out more flavor. And if you want a stronger pistachio flavor, add a bit of pistachio flavoring to the whipped cream when you prepare the diplomat cream.
- Pistachio Filling: I had extra filling when I made this tart into a 2-cm height tart ring, but it fits perfectly into a 3-cm tart tin. Make sure you don’t overfill the tart case.