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
Tart Shell:
- 1 baked tart shell (homemade or ready-made)
Pistachio Filling:
- 1 cup 100% pistachio paste
- ½ cup mascarpone
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For Finishing:
- 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.
