Decadent Triple Pistachio Tart: The Ultimate Layered Dessert for Pistachio Lovers

Prepare to embark on an extraordinary culinary journey with this triple pistachio tart, a truly decadent dessert meticulously crafted for the ultimate pistachio enthusiast! This masterpiece delivers an unparalleled pistachio experience by harmoniously blending three distinct layers: a delicate pistachio shortcrust pastry, a moist and flavorful pistachio sponge, and a rich, creamy pistachio pastry cream. Every bite offers a symphony of textures and an intense, authentic pistachio flavor that will leave you craving more.

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Why This Triple Pistachio Tart is a Must-Try

If your heart beats for pistachio desserts, then this recipe is truly designed for you! This isn’t just a pistachio tart; it’s a celebration of pistachio in every conceivable form. By incorporating pistachios into every single layer, we’ve created the ultimate dessert that delivers an intense, consistent, and unforgettable flavor experience. It’s rich without being overly heavy, and sophisticated enough to impress at any gathering, yet surprisingly approachable to make.

This exquisite pistachio tart masterfully combines three core elements, each infused with that delightful green nut:

• Pistachio Pâte Sucrée Tart Shell: A beautifully crisp and tender sweet shortcrust pastry, where the traditional almond meal is swapped for finely ground pistachios. This creates a foundation that’s deeply flavorful, with a texture reminiscent of our beloved Pistachio Shortbread Cookies, providing a delightful crunch with every bite.
• Pistachio Sponge Layer: Nestled within the shell is a luscious layer of moist pistachio sponge. This light yet flavorful cake is studded with crunchy whole pistachios, adding an exciting textural contrast and an extra burst of nutty goodness that elevates the overall experience.
• Pistachio Crème Pâtissière (Pastry Cream): Crowned with a generous layer of our silky-smooth pistachio pastry cream. This rich custard, infused with premium pistachio paste, is the epitome of creamy indulgence, offering a velvety finish that melts in your mouth.

And, as if that weren’t enough, we finish it off with a sprinkle of extra chopped pistachios on top for an added crunch, a pop of vibrant green color, and an irresistible invitation to dive in!

Essential Ingredients for Your Pistachio Tart

For precise quantities of all ingredients, please refer to the recipe card below.

Let’s delve into the components that make up this spectacular Pistachio Tart:

How to Craft Your Pistachio Tart: Step-by-Step Guide

Creating this magnificent triple pistachio tart is a rewarding process. Follow these detailed steps to ensure each layer is perfect, resulting in a show-stopping dessert.

1. Preparing the Pistachio Sweet Shortcrust Pastry

The foundation of your tart, this pastry needs care and patience for a perfect crisp texture.

• Photo 1: In the bowl of your stand mixer (fitted with the paddle attachment) or a large bowl if using a hand mixer, combine the soft unsalted butter and icing sugar. Mix on medium speed for about two minutes, just until the mixture becomes creamy and smooth. Unlike cakes, we are not trying to incorporate a lot of air into this pastry, so avoid over-creaming.
• Photo 2: Add the room temperature egg and the finely ground pistachios to the mixture. Continue mixing until everything is thoroughly combined. Remember to stop and scrape down the sides of the bowl with a spatula periodically to ensure uniform incorporation of the egg.
• Photo 3 & 4: Gently add the sifted plain/all-purpose flour and the pinch of salt. Mix slowly on low speed. The key here is to mix only until the ingredients just come together to form a rough paste. Overworking the pastry can lead to a tough crust, so stop the mixer as soon as it forms.

• Transfer the freshly made dough onto a large sheet of baking paper. Press it together gently with your hands to form a large ball, then slightly flatten it into a disk shape.
• Photo 5: Place a second sheet of baking paper over the dough. Using a rolling pin, roll the dough evenly into a large circle, aiming for an approximate thickness of 4 mm (1/8 to 1/6 inch). This pastry is quite soft and easy to roll, but be careful not to roll it too thin, as it might become difficult to handle when lining the tart pan and could crack during baking. For achieving a consistent thickness, a rolling pin with thickness rings is highly recommended.
• Carefully transfer the rolled pastry (still between the baking paper sheets) onto a flat tray and refrigerate it. It needs to chill and rest for at least 2 hours, or ideally, overnight (up to 24 hours). This resting period is crucial for preventing shrinkage and ensuring a tender, flaky crust.
• Once chilled, remove the pastry from the fridge and let it sit at room temperature for about 5 minutes to slightly soften, making it easier to work with. Gently peel off both sheets of parchment paper.
• Carefully transfer the pastry into a 22 cm / 9-inch tart ring. A perforated tart ring is highly recommended as it promotes even baking and a crispier crust.

Expert Tip: If you don’t have a tart ring, a regular tart pan can be used, but note that they are often deeper. Opt for a pan with a removable bottom for easier demolding.

• Photo 6: Gently press the pastry into the tart ring, ensuring it fits snugly along the sides. Use your fingers to carefully slide the pastry down the edges, creating a clean 90-degree angle between the base and the sides. Don’t worry if the pastry cracks; it’s a very forgiving dough and can easily be patched up with your fingers. If it becomes too soft and difficult to handle at any point, simply place it back in the fridge for a few minutes to firm up.
• Photo 7: Using a small, sharp knife, carefully trim away any excess dough from the top edge of the tart ring. Loosely cover the unbaked tart shell with the remaining parchment paper and refrigerate it again for at least 2 hours, or even better, overnight. This second chilling period is essential for stability and to prevent the pastry from shrinking during baking.

Pro Tip: This is an excellent stage to start preparing your pistachio pastry cream, allowing it to chill simultaneously with the tart pastry. This saves time and ensures both components are ready when needed.

• Photo 8: Just before baking, “dock” the pastry by pricking the bottom of the tart shell all over with a fork. This helps prevent air bubbles from forming and keeps the crust flat. Place the docked tart shell in the freezer while your oven preheats to 160 degrees Celsius / 325 degrees Fahrenheit.
• Blind bake the tart shell for 15 to 20 minutes, or until the bottom appears mostly dry and lightly golden. Remove from the oven and set aside to cool completely.

Note: If the pastry has been well-rested and is very cold before baking, there’s usually no need for baking weights. It should hold its shape beautifully without shrinking.

2. Preparing the Pistachio Pastry Cream

This luscious cream requires careful cooking to achieve its signature silky texture and rich flavor.

The pastry cream can be prepared immediately after making the tart pastry, allowing both components sufficient time to chill. It can also be made up to 24 hours in advance and stored in the refrigerator, making it a great make-ahead option for this tart.

• Pour the whole milk into a medium-sized saucepan. Place it over medium-low heat and bring it to a gentle simmer. You’ll see small bubbles forming around the edges.

Flavor Enhancement: For an even more complex flavor profile, consider infusing the milk with a vanilla bean pod during heating. Alternatively, a splash of good quality vanilla extract can be added at the end.

• Photo 1: While the milk is heating, whisk the egg yolks and caster sugar together in a large, heatproof bowl until the mixture is smooth, pale, and slightly thickened.
• Photo 2 & 3: Incorporate the cornstarch into the egg yolk and sugar mixture. Whisk vigorously until no lumps remain. At this point, you should have a thick, smooth paste.
• Photo 4: This is a crucial step called “tempering.” Slowly and gradually pour about one-third of the warm milk into the egg mixture while continuously whisking. This carefully raises the temperature of the eggs without scrambling them. Once combined, pour the tempered egg mixture back into the saucepan with the remaining warm milk.

• Photo 5: Return the entire mixture to the saucepan and place it back on the stove over low heat.
• Photo 6: Cook the mixture on low heat for approximately 5 minutes, or until the custard has visibly thickened. It’s absolutely essential to whisk continuously during this stage to prevent the cream from sticking to the bottom of the pan and ensuring it cooks evenly. Once you observe large bubbles beginning to puff on the surface of the pastry cream, whisk vigorously for another 30 seconds to fully activate the cornstarch, then immediately remove the pan from the stove.

Critical Tip: Always cook pastry cream on low heat. If the heat is too high or the cream is cooked too quickly, the egg yolks can curdle, resulting in a lumpy texture. For professional results, use a kitchen thermometer and aim to cook the cream to a temperature between 82 to 84 degrees Celsius (180 to 183 degrees Fahrenheit).

• Photo 7 & 8: Remove the saucepan from the heat and stir in the pistachio paste. Whisk thoroughly until the paste is fully incorporated into the cream. You should be left with a gorgeously smooth, vibrant, and shiny pistachio cream.
• Transfer the hot cream into a clean, large bowl or a shallow pan (like a brownie pan) to help it cool faster. Cover the surface of the cream directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and firm enough to pipe.

3. Preparing the Pistachio Cream Sponge

This delightful sponge layer adds a soft, cake-like texture and yet another layer of pistachio goodness to your tart.

Once your tart crust has been blind-baked and the pistachio pastry cream has had a couple of hours to chill in the fridge, it’s time to prepare the sponge layer. You can keep your oven preheated from blind baking the crust.

• Photo 1: Place the soft, room-temperature unsalted butter in a large bowl (if using a hand mixer) or the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium speed for 2 to 3 minutes, or until it becomes very soft, pale, and slightly whiter in color. Add the sifted icing sugar and continue mixing until you achieve a thick, smooth, and fluffy paste.
• Photo 2: Add the room-temperature eggs, one at a time, mixing well after each addition until fully combined. It’s important for both butter and eggs to be at room temperature to prevent the mixture from splitting. If you notice it starting to split, don’t worry, it will come back together once the pistachios are added.
• Photo 3 & 4: Finally, add the finely ground pistachios. Mix slowly until they are just combined into the butter and egg mixture. Overmixing can develop the gluten in the nuts, which you want to avoid. You should end up with a thick, somewhat coarse, yet consistently blended mixture.

4. Assembling and Finishing Your Triple Pistachio Tart

Now for the most exciting part: bringing all your meticulously prepared pistachio components together!

• Photo 5: Carefully transfer the prepared pistachio sponge mixture into your cooled, par-baked tart crust. Use an offset spatula to gently spread it out, creating an even and smooth layer across the bottom of the crust. Once the sponge is evenly distributed, sprinkle raw pistachios generously over the top. These will toast beautifully in the oven, adding a wonderful crunch and visual appeal.
• Photo 6: Bake the tart with the sponge layer for another 20 to 25 minutes at 160 degrees Celsius (325 degrees Fahrenheit). The sponge is ready when its top turns a lovely golden brown and a skewer inserted into the center comes out clean.
• Once baked, remove the tart from the oven and let it cool down completely on a wire rack. While it cools, retrieve your chilled pistachio cream from the fridge. Give it a gentle whisk to loosen it up and restore its smooth consistency after chilling. Transfer the whisked cream into a pastry bag fitted with a large round piping tip.
• Photo 7: Pipe the luscious pistachio pastry cream over the cooled sponge layer. For an elegant finish, use an offset spatula to smooth the cream into an even layer. If you desire a beautiful spiral pattern, place the tart on a cake turntable. Position the tip of your offset spatula in the very center of the tart and slowly rotate the turntable, gradually moving the spatula outwards towards the edges of the tart. This creates a mesmerizing, professional-looking swirl.

Alternative: Don’t have a pastry bag? No problem! You can simply spoon the cream over the tart and use a regular spatula to spread it evenly for a delicious, rustic finish.

• Photo 8: To complete your masterpiece, sprinkle some roughly chopped pistachios around the edges of the tart. For an extra touch of sophistication and to create a sharp ring pattern, you can place a slightly smaller pastry ring over the cream before sprinkling, then carefully remove it. Optionally, add a burst of freshness and a beautiful aroma by finishing with a delicate grating of lime zest over the top.

Frequently Asked Questions About This Pistachio Tart

Recipe Troubleshooting: Common Issues and Solutions

Even experienced bakers can encounter minor hiccups. Here’s how to tackle common problems when making your pistachio tart:

• The pastry is cracking when I line the tart ring: This usually happens if your pastry dough is too cold and rigid. Simply leave it at room temperature for an extra 5-10 minutes to allow it to soften slightly, making it more pliable. If, on the other hand, the pastry becomes too soft and sticky to handle, place it back in the fridge for a few minutes to firm up before continuing. This pastry is quite forgiving, so don’t be afraid to gently patch any small cracks with your fingers.
• The tart shell collapsed or shrunk in the oven: This is a common issue when the dough hasn’t been adequately rested and chilled. Proper chilling allows the butter to firm up and the gluten to relax, preventing shrinkage. Aim to chill the rolled and shaped dough for at least 2 hours, and ideally, overnight. A well-rested, very cold dough is your best defense against a collapsing crust.
• The pistachio cream is too thick or lumpy: Lumpy cream typically occurs if it was cooked too quickly or at too high a temperature, causing the egg yolks to curdle. Always cook your pastry cream over low heat and whisk continuously. For precise cooking, use a kitchen thermometer to ensure the cream reaches between 82-84°C (180-183°F). If despite your best efforts it still ends up lumpy, don’t despair! Simply pour the warm cream through a fine-mesh sieve into a clean bowl; this will effectively remove any lumps and restore a smooth consistency.
• The sponge mixture split when I added the eggs: This common occurrence happens if either the butter wasn’t soft enough and well-creamed, or if the eggs were too cold. For optimal emulsification, both the butter and eggs should be at the same, room temperature. Ensure your butter is truly soft and has been creamed until pale and fluffy before slowly incorporating the room temperature eggs. If the mixture does split, don’t worry too much; it usually comes back together beautifully once the ground pistachios are added.

Storing Your Triple Pistachio Tart

To maintain its optimal freshness and texture, your assembled triple pistachio tart should be stored in the refrigerator. It will remain delicious for up to 3 days, but for the very best flavor and crispness of the crust, we highly recommend serving it within 24 hours of assembly.

Regarding freezing: the unbaked or par-baked pistachio shortcrust pastry shell can be successfully frozen for future use. Simply wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. However, we do not recommend freezing the prepared pistachio sponge or the finished pistachio pastry cream, nor the fully assembled tart. Freezing can alter the delicate texture of the sponge and cause the pastry cream to become watery or grainy upon thawing, compromising the overall quality of this decadent dessert.

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Recipe

Pistachio Tart

5 from 2 votes

This triple pistachio tart is a truly decadent dessert that pistachio lovers will adore! It combines a pistachio shortcrust pastry, pistachio sponge and pistachio pastry cream.

Servings: 10

Author: Sylvie

Prep Time1 hour hr 30 minutes mins

Cook Time40 minutes mins

Resting Time4 hours hrs

Total Time6 hours hrs 10 minutes mins

Print Recipe

Cook ModePrevent your screen from going dark

Equipment

• 9 inch / 22 cm Tart Ring, perforated

Ingredients

Pistachio Sweet Shortcrust Pastry

• 100 gr Unsalted Butter, soft, at room temperature
• 50 gr Icing or Powdered Sugar, sifted
• 1 large Egg, at room temperature
• 40 gr Ground Pistachio
• 200 gr Plain / All-Purpose Flour
• 1 pinch Salt

Pistachio Pastry Cream

• 250 ml Full Cream / Whole Milk
• 2 large Egg Yolks, at room temperature
• 25 gr Caster Sugar
• 20 gr Cornstarch
• 50 gr Pistachio Paste

Pistachio Sponge

• 100 gr Unsalted Butter, soft, at room temperature
• 100 gr Icing or Powdered Sugar, sifted
• 2 large Eggs, at room temperature
• 120 gr Ground Pistachio
• 20 gr Raw Pistachio Kernels

Toppings (optional)

• 20 gr Raw Pistachio Kernels, roughly chopped
• 1 teaspoon Lime Zest, optional

Instructions

Pistachio Sweet Shortcrust Pastry

• Place the soft Butter and Icing Sugar in the bowl of your stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Mix on medium speed for a couple of minutes or until creamy and smooth. 
• Mix in the egg and ground pistachio, then the sifted flower and pinch of salt. Slowly mix until a rough paste comes together (see note 1).
• Place the pastry between two sheets of baking paper and slightly flatten it with your hands. Using a rolling pin, roll into a large disk about 4 mm (1/8 to 1/6 inch) thick.
• Place the rolled pastry over a flat tray and put in the fridge to chill and rest for at least 2 hour, or up to 24 hours.
• Take the pastry out of the fridge and leave for about 5 minutes to slightly soften. Peel off the sheets of parchment paper and transfer into a 22 cm / 9-inch perforated tart ring (see note 2). Gently press the edges down to fit in the ring. Use your fingers to slide the pastry down the edge towards to create a 90 degrees angle (see note 3). Cut out any excess dough with a small sharp knife.
• Loosely cover with baking paper and refrigerate for at least 2 hours, preferably overnight.

Pistachio Pastry Cream

• Place the Milk in a medium-size saucepan. Turn on medium low heat and bring to a simmer.
• In the meantime, whisk the egg yolks and sugar in a large heatproof bowl until smooth. Add the cornstarch and whisk until no lumps remain.
• Slowly pour the warm milk over the egg mixture while continuously whisking (see note 4). Pour the whole mixture back into the saucepan then place back on the stove over a low heat.
• Cook on low heat for about 5 minutes while continuously stirring. When you start to notice large bubbles starting to puff on top of the pastry cream, vigorously whisk for another 30 seconds then remove from the stove (see note 5).
• Away from the stove, add the pistachio paste and whisk well until you get a smooth, shiny pistachio cream. Transfer into a clean large bowl or shallow pan like as a brownie pan. Cover the cream with plastic wrap touching its surface and refrigerate for at least 2 hours.

Par-baking the shell

• While the pistachio cream is chilling and once the pastry has rested in the fridge, it is time to par-bake it.
• Dock the pastry (prick the bottom of the pastry with a fork) and place in the freezer while you preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Blind bake for 15 to 20 minutes or until the bottom of the tart crust looks mostly dry. Set aside to cool down.

Pistachio Sponge

• While the shell is cooling down, prepare the sponge. You can keep the oven on 160 degree Celsius / 325 degree Fahrenheit.
• Place the soft butter in a large bowl (if using a hand mixer) or bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed for 2 to 3 minutes or until the butter is very soft and has turned slightly whiter. Add the icing sugar and mix until you get a thick, smooth paste.
• Add the eggs one at a time and mix until fully combined (see note 6), then mix in the finely ground pistachio to get a thick, coarse mixture.
• Pour the sponge mixture into the par-baked (and cool) tart shell. Spread into an even layer using a small offset spatula. Top with raw pistachios.
• Bake for 20 to 25 minutes at 160 degrees Celsius (325 degrees Fahrenheit) or until the top of the sponge is golden brown. Set aside to cool down completely

Assembling the Tart

• Take the pistachio cream out of the fridge and whisk it slightly to loosen it. Transfer into a pastry bag fitted with a large round piping tip.
• Pipe the pastry cream over the sponge (see note 7). Use an offset spatula to create an even layer. To make a spiral pattern, place the tart on a cake turntable. Place the tip of the offset spatula in the centre of the tart and rotate the turntable, slowly moving the offset spatula towards the edges of the tart.
• To finish, sprinkle some roughly chopped pistachios around the edges (see note 8). Optionally, finish with some lime zest.

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Notes

1. Make sure to stop the mixer as soon as it comes together to avoid overworking the pastry.
2. If you don’t have a tart ring, you can use a regular tart pan but they tend to be deeper than a tart ring. I recommend using a pan with removable bottom.
3. If the pastry cracks, simply patch it with your fingers (it is a very forgiving pastry). If it gets too soft and is hard to handle, place back in the fridge for a few minutes.
4. This step allows to “temper” the eggs and slowly bring their temperature up.
5. Make sure to stay on a low heat. If cooked too quickly or at a too high temperature, the egg yolks will start to curdle and create a lumpy cream. For the best results, use a kitchen thermometer and cook the cream to 82 to 84 degrees Celsius (180 to 183 degrees Fahrenheit).
6. If the eggs are too cold (or the butter was not creamed enough), you will notice that the mixture starts to split. Don’t worry, it will come back together once you add the pistachios.
7. You can also simply place the cream over the tart using a regular spatula then spread it around if you don’t want to use a pastry bag.
8. I used a slightly smaller pastry ring placed over the cream to get a neat ring pattern.

Nutrition (per serving)

Calories: 480kcal | Carbohydrates: 43g | Protein: 11g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 40mg | Potassium: 346mg | Fiber: 3g | Sugar: 20g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg

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