PISTACHIO TART
Dennis Reinhardt
DESSERT
A smooth and creamy pistachio tart layered inside a crisp baked shell and finished with swirls of rich pistachio filling and chopped pistachios. Made with 100% pistachio paste, mascarpone, and heavy cream, this elegant bakery-style dessert delivers a balanced nutty flavor with a light, luxurious texture.
Ingredients
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1 baked tart shell (homemade or ready-made)
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1 cup 100% pistachio paste
½ cup mascarpone
½ cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
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Chopped pistachios for topping
Directions
Preheat oven to 350°F if preparing a homemade tart shell.
Prepare the tart crust by combining flour, sugar, oil, egg, vanilla, baking powder, and salt until a soft dough forms.
Press the dough evenly into a tart pan, covering the bottom and gently extending up the sides.
Bake until lightly golden, then allow the shell to cool completely.
If using a ready-made tart shell, ensure it is fully baked and cooled before filling.
In a mixing bowl, combine the pistachio paste, mascarpone, powdered sugar, vanilla, and salt until smooth.
Slowly pour in the heavy cream while mixing and continue whipping until the filling becomes creamy, thick, and pipeable.
Spread a thin, even layer of pistachio filling across the bottom of the cooled tart shell.
Transfer the remaining filling to a piping bag and pipe decorative swirls or soft lines over the tart.
Sprinkle generously with chopped pistachios.
Refrigerate for 1–2 hours before slicing and serving.
