Pistachio Cream Tart
A buttery shortcrust pastry case filled with pistachio pastry cream and topped with whipped cream, crushed pistachios and a drizzle of pistachio cream. The pastry cream is the main event — dense, sweet and deeply nutty. Bake the shell ahead, fill when cool.
Ingredients
- 200 gplain flour
- 100 gcold butter
- 50 gpowdered sugar
- 1 egg yolk
- 2 tbspcold water
- 500 mlwhole milk
- 3 egg yolks for pastry cream
- 80 gsugar
- 40 gcornstarch
- 150 gpistachio cream
- 30 gbutter for pastry cream
- 150 mlheavy cream for topping
- 1 tbsppowdered sugar for topping
- 40 gcrushed pistachios
Method
- Make the pastry. Rub cold butter into the flour and powdered sugar until it resembles breadcrumbs. Add the egg yolk and cold water, mix until the dough just comes together — don't overwork it. Flatten into a disc, wrap and refrigerate 30 minutes.
- Roll the pastry on a lightly floured surface to 3mm thick. Line a 22–24cm tart tin, pressing into the corners. Trim the edges. Prick the base all over with a fork. Refrigerate another 15 minutes.
- Blind bake. Preheat oven to 180°C. Line the tart shell with baking paper and fill with baking weights or dried beans. Bake 15 minutes, remove the weights, bake another 10–12 minutes until the base is pale gold and dry. Cool completely before filling.
- Make the pistachio pastry cream. Whisk the egg yolks, sugar and cornstarch together in a bowl until pale. Heat the milk in a saucepan until it just simmers. Pour a third of the hot milk into the egg mixture, whisking constantly — this tempers the eggs. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly with a silicone spatula, until the cream thickens and bubbles. Remove from heat and stir in the butter and pistachio cream. Press cling film directly onto the surface to prevent a skin forming. Cool to room temperature, then refrigerate for at least 1 hour.
- Fill the tart. Give the chilled pastry cream a good stir to loosen it, then spread it evenly into the tart shell.
- Whip the heavy cream with powdered sugar to soft peaks. Spoon or pipe over the pastry cream. Scatter crushed pistachios on top and drizzle with extra pistachio cream. Refrigerate until serving.
FAQ
Pastry shrinks when it's overworked or too warm. Two things help. First: rest the dough in the fridge before and after lining the tin — this relaxes the gluten and reduces shrinkage. Second: line the tin without stretching the dough. If you stretch it to fit, it will pull back during baking. Let the pastry overhang the edges slightly and trim it after baking. Also make sure to prick the base thoroughly — this allows steam to escape and stops the base puffing up.
Rate this
Keep browsing
More dishes from the Italian archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
Chill the bowl and whisk before whipping cream for pistachio cream tart. Cold equipment makes the cream whip faster and hold its structure better. In a warm kitchen, this step is the difference between stiff peaks and soup.