I just made a Pistachio Patisserie triple-pistachio tart that’s so outrageously green and silky you won’t be able to keep scrolling past it.

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I’m obsessed with this pistachio tart because it hits every nutty, sweet note I crave. I love that the layers are all pistachio, pastry cream, sponge, crust, it’s ridiculous.

I’m the kind of person who will choose Pistachio Tart Recipes over chocolate in a heartbeat. Pistachio Paste Desserts are my weakness; the paste makes the filling scream pistachio without being cloying.

But it’s the texture contrast that hooks me: silky cream, springy sponge, crumbly crust. I eat it with zero guilt every time.

I want a slice right now. And yes, finely ground pistachios on top.

Pure, aggressive pistachio joy.

Ingredients

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All purpose flour: gives structure, keeps the tart from falling apart.
Finely ground pistachios: adds nutty depth and a gentle green fleck.
Granulated sugar: sweetens and helps the crust brown nicely.
Pinch of fine salt: balances sweetness, makes flavors pop.
Cold unsalted butter: brings flakiness and that buttery mouthfeel.
Egg yolk: binds dough and makes it richer and more tender.
Ice cold water: just enough to hold the dough together.
Eggs for sponge: give lift and airy sponge texture.
Sugar for sponge: sweetens and stabilizes the sponge.
Sifted flour for sponge: keeps sponge light and not gummy.
Ground pistachios in sponge: adds crunch and nut flavor throughout.
Vanilla extract: rounds flavors, gives warm background notes.
Melted butter: a little richness, makes the sponge softer.
Whole milk: creates creamy, smooth pastry cream body.
Sugar for cream: sweetens and balances the milk.
Egg yolks for cream: thicken and give silky texture.
Cornstarch: thickens without eggy taste, keeps cream stable.
Butter for cream: adds sheen and luscious mouthfeel.
Pistachio paste: punches up nutty flavor, makes it unmistakably pistachio.
Vanilla and salt: tiny tweak that sharpens everything.
Whipped cream (optional): lightens richness, makes it a bit dreamy.
Chopped toasted pistachios: crunchy, visual pop, more nutty flavor.
Powdered sugar: pretty dusting and a touch of extra sweetness.

Ingredient Quantities

For the pistachio shortcrust pastry: 1 1/4 cups (160 g) all purpose flour

For the pistachio shortcrust pastry: 1/3 cup (40 g) finely ground pistachios or pistachio meal

For the pistachio shortcrust pastry: 1/4 cup (50 g) granulated sugar

For the pistachio shortcrust pastry: pinch of fine salt

For the pistachio shortcrust pastry: 1/2 cup (115 g) cold unsalted butter, cubed

For the pistachio shortcrust pastry: 1 large egg yolk

For the pistachio shortcrust pastry: 2 to 3 tbsp ice cold water, as needed

For the pistachio sponge layer: 3 large eggs, room temperature

For the pistachio sponge layer: 3/4 cup (150 g) granulated sugar

For the pistachio sponge layer: 1/2 cup (60 g) all purpose flour, sifted

For the pistachio sponge layer: 1/3 cup (35 g) finely ground pistachios

For the pistachio sponge layer: 1 tsp vanilla extract

For the pistachio sponge layer: 1 tbsp melted unsalted butter, cooled

For the pistachio pastry cream: 2 cups (480 ml) whole milk

For the pistachio pastry cream: 1/2 cup (100 g) granulated sugar

For the pistachio pastry cream: 4 large egg yolks

For the pistachio pastry cream: 1/4 cup (30 g) cornstarch

For the pistachio pastry cream: 2 tbsp unsalted butter

For the pistachio pastry cream: 1/3 cup (75 g) pistachio paste, or 1/2 cup (60 g) finely ground pistachios blended with a tablespoon of neutral oil to make a paste

For the pistachio pastry cream: 1 tsp vanilla extract and pinch of salt

For assembly and garnish: 1/2 cup (120 ml) heavy cream, lightly whipped, optional

For assembly and garnish: 1/3 cup (40 g) chopped pistachios, toasted

For assembly and garnish: powdered sugar for dusting, optional

How to Make this

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1. Make the pistachio shortcrust: blitz 1 1/4 cups (160 g) all purpose flour, 1/3 cup (40 g) finely ground pistachios, 1/4 cup (50 g) granulated sugar and a pinch of salt in a bowl, cut in 1/2 cup (115 g) cold unsalted butter until mixture looks like coarse crumbs, then stir in 1 large egg yolk and 2 to 3 tbsp ice cold water just until it comes together; don’t overwork it. Press into a 9-inch tart pan with removable bottom, chill 30 minutes in the fridge.

2. Blind bake the crust: preheat oven to 350°F (175°C). Line crust with parchment and fill with baking weights or dried beans, bake 15 minutes, remove weights and parchment, then bake another 8 to 10 minutes until pale golden. Let cool slightly while you make the fillings.

3. Make the pistachio sponge batter: whisk 3 large eggs (room temp) and 3/4 cup (150 g) granulated sugar in a large bowl over a warm water bath until hot to touch and sugar dissolved, then whip with a mixer until tripled in volume and ribbon stage. Gently fold in 1/2 cup (60 g) sifted all purpose flour and 1/3 cup (35 g) finely ground pistachios, add 1 tsp vanilla extract and fold in 1 tbsp melted unsalted butter cooled. Be gentle so you keep the air.

4. Bake sponge inside tart shell: spread the sponge evenly into the partially baked crust (it should fill it), smooth the top and bake at 350°F (175°C) for 12 to 15 minutes or until springy and a toothpick comes out clean. Cool on a rack completely.

5. Make the pistachio pastry cream: heat 2 cups (480 ml) whole milk with 1 tsp vanilla extract and a pinch of salt until just simmering. In a bowl whisk 4 large egg yolks with 1/2 cup (100 g) granulated sugar and 1/4 cup (30 g) cornstarch until pale.

6. Temper the eggs: slowly pour about a third of the hot milk into the egg mixture while whisking, then pour that back into the saucepan. Return to medium heat and cook, whisking constantly, until it thickens and bubbles for about 1 minute. Remove from heat.

7. Finish the cream: whisk in 2 tbsp unsalted butter and 1/3 cup (75 g) pistachio paste (or 1/2 cup/60 g finely ground pistachios blended with 1 tbsp neutral oil) until smooth. If you want extra smooth cream, blitz with an immersion blender and strain through a fine sieve. Cover surface with plastic so it won’t form a skin and chill until cool.

8. Assemble: when tart shell and sponge are cooled and pastry cream is chilled, spread the pistachio pastry cream over the sponge in an even layer. You can pipe it if you want neater edges.

9. Optional: whip 1/2 cup (120 ml) heavy cream lightly and dollop or pipe small rosettes on top for decoration, then sprinkle 1/3 cup (40 g) toasted chopped pistachios over the tart. Dust lightly with powdered sugar if you like.

10. Chill and serve: refrigerate the tart at least 2 hours to set, then remove from pan, slice with a hot dry knife for clean cuts, and serve. Leftovers keep covered in the fridge 2 to 3 days.

Equipment Needed

1. 9-inch tart pan with removable bottom
2. Oven (preheats to 350°F / 175°C) and cooling rack
3. Food processor or large mixing bowl plus pastry cutter for the shortcrust
4. Electric mixer (hand or stand) for the sponge and whipping cream
5. Medium saucepan for heating milk and cooking the pastry cream
6. Mixing bowls (small, medium, large) and a whisk
7. Parchment paper and baking weights or dried beans for blind baking
8. Fine sieve or chinois and an immersion blender (optional, for extra-smooth cream)
9. Offset spatula or knife and a hot, dry chef’s knife for slicing clean cuts

FAQ

Q: Can I make the tart ahead of time?

A: Yes. You can bake the crust and make the sponge and pastry cream a day ahead. Store each component separately in the fridge, then assemble a few hours before serving so the cream stays fresh. If fully assembled, keep it covered and eat within 24 hours for best texture.

Q: My pastry cream is lumpy, what went wrong?

A: Lumps usually mean the eggs cooked too fast or the starch wasn't whisked well. To fix, strain the cream through a fine sieve while still warm and whisk in a little cold milk to loosen it. Next time temper the eggs by slowly adding hot milk while whisking, then return to the pan and cook gently until thickened.

Q: How do I make pistachio paste if I only have roasted pistachios?

A: Pulse roasted pistachios in a food processor to a fine powder, then add 1 tsp neutral oil at a time and blend until a smooth paste forms. If it's gritty, scrape down often and keep processing, it will eventually come together.

Q: Can I use almond flour instead of pistachio meal?

A: You can, but the flavor will change. Almonds give a milder, sweeter taste. If you use almond flour, consider adding a tablespoon of finely chopped pistachios on top or a touch of pistachio paste to the cream to keep that nutty pistachio character.

Q: The tart bottom got soggy, how can I prevent that?

A: Blind bake the crust until golden and fully set, then cool slightly before adding the sponge and cream. You can also brush the cooked crust with a thin layer of melted chocolate or egg white, let it set, then add the filling. That creates a barrier and keeps the base crisp.

Q: How long will leftovers keep?

A: Store leftovers covered in the fridge for up to 2 days. The sponge will soak some of the cream over time, so it’s best the first day. You can refresh with a quick chill before serving but don't freeze assembled tart, the texture will suffer.

Pistachio Tart Recipe Substitutions and Variations

Pistachio paste or finely ground pistachios:
- Almond paste or marzipan, same weight, will give a nutty but sweeter flavor
- Hazelnut paste (like praline) for a richer, toasty taste; use same amount
- 2 tbsp pistachios + 1 tbsp neutral oil if you only have a few nuts, blend to a coarse paste
All purpose flour (in crust or sponge):
- Pastry flour, same weight, for a more tender crumb in the crust or sponge
- 1:1 gluten free flour blend if you need GF, but expect a slightly different texture
- Whole wheat pastry flour, use up to 25% substitution for nuttier flavor, may be a bit denser
Unsalted butter (in crust, sponge, or pastry cream):
- Cold coconut oil, same volume, for a dairy free tart, crust will be slightly crumblier
- Cold vegan butter, same weight, good straight swap for dairy free or if out of butter
- Ghee, same weight, gives a richer nuttier flavor but raises the browning a bit
Heavy cream (for assembly, whipped):
- Coconut cream, chilled and whipped, for dairy free topping, slightly coconutty taste
- Mascarpone thinned with a little milk (3 parts mascarpone to 1 part milk) for a richer, thicker topping
- Store bought whipped topping in a pinch, use as directed but flavor will be less fresh

Pro Tips

1) Chill and handle the dough like it’s fragile. Keep the butter cold and don’t overwork the shortcrust, or it’ll get tough. If it softens while you’re pressing it into the pan, pop it back in the fridge for 10 minutes before baking.

2) Toast and cool the pistachios first. It boosts flavor big time, and letting them cool before grinding stops them from turning oily. If you want a smoother cream, blend the paste with a tiny bit more neutral oil until silky.

3) Temper slowly and whisk constantly. When you add hot milk to the yolks go very slowly, or you’ll scramble them. Once the custard thickens, keep stirring for a minute to cook the starch through so it doesn’t taste starchy later.

4) Don’t rush the chill. Let the tart rest at least a couple hours so the cream firms and flavors meld, otherwise the slices will sag. When slicing, run your knife under hot water and dry it between cuts for clean pieces, and keep leftover tart covered in the fridge.