My love for pistachios is getting deeper with every recipe I create, and this Pistachio Custard Tart is a perfect example. It’s a simple yet impressive dessert that combines the rich, nutty flavour of pistachio spread with a smooth, creamy custard. The buttery tart shell holds everything together beautifully, making this a must-try for any pistachio lover. Although I adore this pistachio version, replacing the custard with chocolate spread is also wow-worthy. If you’re a Nutella lover, you have to try my no-bake Nutella cheesecake, but trust me, this pistachio twist is something you don’t want to miss.
This pistachio custard tart is not only a delight to eat but also a joy to make. The process is straightforward, and the end result is truly stunning. Whether you’re making it for a special occasion or just because you’re craving something sweet, this recipe is sure to impress. Don’t forget to check out my other dessert favourites like the light and refreshing Marshmallow Pineapple Slice. If you love pistachios, you’ll absolutely love this indulgent twist!
For this recipe, I used the Non-Stick Rectangular Tart Pan with Removable Bottom Quiche, which you can find here. If you’re looking for the perfect Pistachio Cream that’s Sweet and Velvety, you can grab it here.
Step 1.
In a food processor, combine flour, icing sugar, salt, and cold cubed butter. Pulse until the mixture resembles crumbs, taking care not to over-process. Add the whisked egg yolk and pulse. Add the water gradually, pulsing until the dough just starts to come together.
Transfer the dough to a clean surface and gently bring it together by hand. Form into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour.
Step 2.
Preheat your oven to 180°C (356°F)
On a lightly floured surface, roll out the chilled dough to fit your rectangular tart pan (approximately 36 cm x 13 cm [14-inch x 5-inch]). To transfer the dough, roll it onto your rolling pin rather than lifting it by hand. Then, gently roll the pin over the pan and drop the pastry in.
Step 3.
Press the dough into the edges, and use the rolling pin to roll over the top of the pan to evenly cut off the excess pastry. Prick the bottom of the tart shell with a fork to prevent puffing during baking.
Step 4.
Place a piece of baking paper over the dough and fill it with pie weights, dried beans or rice.
Bake the tart shell for 15 minutes, then remove the baking paper and weights. Continue baking for an additional 10 -15 minutes, or until the shell is golden brown. Allow the tart shell to cool completely on a wire rack.
Step 5.
In a small saucepan, combine the milk, ¼ cup only of sugar, and vanilla paste. Cook until the mixture comes to a simmer, or small bubbles form around the edge of the pan, do not let it come to a boil. Set aside.
Once all the milk is incorporated, pour the mixture back into the saucepan and cook on medium heat for about 8-10 minutes, whisking constantly until it starts to thicken.
Transfer the custard cream to a bowl and keep whisking. Begin adding the cold butter, one square at a time, whisking until fully incorporated.
Assemble the Tart:
Once the tart shell is cool, spread ½ cup of softened pistachio spread (melted slightly in the microwave) evenly over the bottom of the shell.
Pour the custard cream on top of the pistachio spread, smoothing it out. Place the tart in the fridge and chill for 3-4 hours to allow the custard to set.
Once set, garnish with ground pistachios and white chocolate pearls.
Try my Pistachio Brownie Ice Cream Sandwich! It’s a game-changer with rich brownies and pistachio ice cream. You’ll love it!
Feed your family with my simple yet delightful Eggplant Pasta recipe. Minimal ingredients, maximum satisfaction!
That’s me at the age of 32 with Merlin, who worked closely with Palestinian families....
