Go Back

Pistachio Cream Tart

yield: 1 8-inch tart
PRINT

Special Equipment

  • Special Equipment: an 8-inch tart ring (see baker's notes for substitutions)
  • a piping bag fitted with a round tip (I used Ateco 804)

Ingredients

For the Tart Dough

  • 2 cups 9 ounces all-purpose flour
  • 1/4 cup 1 ounce fine almond meal
  • a pinch of kosher salt
  • 1/2 cup 4 ounces very cold unsalted butter
  • 3/4 cup 3 ounces confectioners' sugar, sifted if necessary
  • 1 large egg

For the Pistachio Cream Filling

  • 6 tablespoons 3 ounces unsalted butter, at room temperature
  • 3/4 cup 3 ounces confectioners' sugar, sifted if necessary
  • 3/4 cup 3 ounces ground pistachios
  • 2 tablespoons cornstarch
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For the Whipped Cream and Raspberry Topping

  • 1 cup 8 ounces heavy cream
  • 3 tablespoons confectioners' sugar
  • fresh berries I used huckleberries, raspberries, and strawberries
  • edible flowers

Instructions

For the Tart Dough

  • In a medium bowl, whisk together the flour, almond meal, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and confectioners' sugar and beat on medium until pale, 1 to 2 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg, beating until well combined, about 3 minutes, scraping down the bottom and sides of the bowl as necessary. The mixture will still be lumpy, but the butter and egg mixture should look like thick pancake batter.
  • Add the dry ingredients all at once and continue to beat on low speed until the dough is just combined and clumps around the paddle and sides of the bowl—do NOT mix the dough longer, or the dough will be brittle and hard to roll and I'll cry for you.
  • Scrape the dough onto a lightly floured counter. Quickly knead it into a rough ball, and flatten to a small disc. Tightly wrap in plastic wrap and refrigerate for at least 1 hour, preferably overnight, before rolling out and shaping to the tart ring. The tart dough will keep in the refrigerator for up to 2 days, and in the freezer for up to 3 months.

For the Pistachio Cream Filling and Assembly

  • Center a rack in the oven and preheat the oven to 335 (F). Prepare an 8-inch tart ring by generously buttering the inside of the ring. Set the prepared tart ring on the center of a parchment-lined half sheet pan.
  • Roll out, mold, and trim the chilled tart dough to the tart ring with the instructions in the above blog post. Refrigerate the sheet pan with the tart ring while you make the pistachio cream filling.
  • Next, make the pistachio cream filling: in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, confectioners' sugar, pistachios, and cornstarch. Beat on low until combined, about 15 seconds, then add the egg and vanilla. Beat on low until just combined, about 1 minute.
  • Use a rubber spatula to scrape the pistachio cream into the center of the tart ring, using an offset spatula to spread it out evenly across the inside of the tart ring and ensuring that it does not fill more than two-thirds of the way up the sides of the tart ring. Smooth the top.
  • Bake for 25 to 30 minutes, or until the pistachio cream has puffed up to the entire height of the tart ring and both the tart crust and the filling are browned. Cool completely on a wire rack before decorating with the whipped cream. If the edges of the tart crust are uneven, you can use a Microplane grater to shave down the rough parts so that it is smooth and flush with the rest of the tart. To unmold the tart from the ring, place the tart on top of the center of a wide mug turned upside down and gently pull down on the tart ring.

For the Whipped Cream and Decorating

  • In the bowl of a stand mixer fitted with the whisk attachment, combine the cream and confectioners' sugar. Whisk on medium-high speed until firm peaks form, about 4 minutes—but be careful not to over whip or you'll end up with butter!
  • Use a rubber spatula to scrape the whipped cream into a piping bag fitted with a round tip. Pipe the whipped cream on top of the tart in the pattern and style you desire. Once done, garnish with fresh berries and edible flowers. The tart is best the day it's made, but will keep refrigerated in an airtight container for up to 3 days.