Why You’ll Love This Recipe

Pistachio Crèmeux Tart is a perfect balance of rich and creamy with a slightly nutty bite. The pistachio crèmeux filling is luxuriously smooth, offering a unique and sophisticated flavor that pairs wonderfully with the crispy, buttery tart shell. It’s a dessert that stands out in both flavor and appearance—its vibrant green color and delicate texture make it a showstopper. Whether you’re a pistachio lover or just someone looking for a unique dessert to serve, this tart will become a favorite.

Ingredients

For the tart shell:

1 ½ cups all-purpose flour
¼ cup powdered sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled and cubed
1 large egg yolk
1-2 tablespoons ice water (if needed)

For the pistachio crèmeux:

1 cup unsalted shelled pistachios (preferably roasted)
¾ cup heavy cream
¾ cup whole milk
1/3 cup granulated sugar
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For garnish:

Chopped pistachios
Optional: chocolate shavings or fresh berries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the tart shell:

Make the dough: In a food processor, pulse the flour, powdered sugar, and salt until well combined. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough begins to form.
Chill the dough: If the dough is too dry, add ice water 1 tablespoon at a time until it comes together. Turn the dough out onto a piece of plastic wrap, press it into a disc, and wrap it tightly. Refrigerate for at least 30 minutes to firm up.
Roll out the dough: Once chilled, roll out the dough on a lightly floured surface to about ¼-inch thickness. Gently transfer the dough to a tart pan, pressing it into the edges and trimming any excess dough. Dock the bottom of the tart with a fork to prevent it from puffing up.
Blind bake the tart shell: Preheat your oven to 350°F (175°C). Place a sheet of parchment paper over the dough and fill with pie weights or dried beans. Bake for 10-12 minutes, remove the weights, and bake for another 5-7 minutes until golden. Let the tart shell cool completely.

Make the pistachio crèmeux:

Toast the pistachios: If using raw pistachios, lightly toast them in a dry pan over medium heat for a few minutes until fragrant. Let them cool.
Blend the pistachios: Place the pistachios in a food processor and pulse until finely ground.
Make the crèmeux: In a saucepan, combine the heavy cream, whole milk, and half of the sugar (about 2 tablespoons). Heat over medium heat until the mixture starts to steam (but not boil).
Temper the egg yolks: In a separate bowl, whisk the egg yolks and remaining sugar together until smooth. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
Cook the mixture: Return the egg and milk mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5 minutes). Remove from heat.
Finish the crèmeux: Stir in the ground pistachios, butter, and vanilla extract. Mix until smooth. Pour the pistachio crèmeux into a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours or until set.

Assemble the tart:

Fill the tart shell: Once the crèmeux is chilled and firm, spoon it into the cooled tart shell, smoothing it out with a spatula.
Garnish: Sprinkle the top with chopped pistachios for added texture and flavor. If desired, add chocolate shavings or fresh berries for a contrasting color and flavor.

Serve:

Once the tart is assembled, slice and serve. It’s best enjoyed after chilling for an hour or so to ensure the filling is set but still creamy.

Servings and Timing

Servings: 8-10
Preparation time: 1 hour (excluding chilling time)
Chilling time: 2-3 hours (for crèmeux to set)
Total time: 3-4 hours

Variations

Chocolate Pistachio Crèmeux: Add a few tablespoons of melted dark chocolate to the pistachio crèmeux for a richer, more indulgent version.
Fruit Garnish: Top with fresh berries such as raspberries, strawberries, or figs for a burst of freshness that contrasts beautifully with the creamy filling.
Lemon Pistachio Crèmeux: Add a teaspoon of lemon zest to the pistachio mixture for a refreshing citrusy note that balances the richness.

Storage/Reheating

Storage: Leftover pistachio crèmeux tart can be stored in the refrigerator, covered, for up to 3-4 days. The tart shell may soften slightly but will still be delicious.
Freezing: To freeze, wrap the tart tightly in plastic wrap and aluminum foil. It can be frozen for up to 1 month. Thaw in the refrigerator before serving.

FAQs

Can I use store-bought pastry dough?

Yes, you can use store-bought tart or pie dough for a quicker version of this dessert. However, homemade dough will give you a flakier, more flavorful crust.

Can I make the crèmeux ahead of time?

Yes, the pistachio crèmeux can be made a day ahead of time and kept in the fridge. It sets and firms up beautifully when chilled, making it easier to assemble the tart.

Can I make this dessert without nuts?

While the nutty flavor of pistachios is integral to this tart, you can substitute them with another type of nut such as almonds or hazelnuts. Alternatively, you could use a non-nut filling like chocolate ganache for a different twist.

How do I know when the crèmeux is set?

The crèmeux should be thick enough to hold its shape when spread in the tart shell. When it’s fully chilled, it should feel firm but still creamy when cut into.

Conclusion

Pistachio Crèmeux Tart is a sophisticated and delectable dessert that’s perfect for any occasion. The combination of buttery tart crust, creamy pistachio filling, and crunchy pistachio topping is a truly unforgettable experience. Whether you’re serving it for a special celebration or enjoying it as a weekend treat, this tart is sure to impress. With its elegant flavors and beautiful presentation, Pistachio Crèmeux Tart is a dessert that combines both simplicity and luxury in every bite.

Pistachio Crèmeux Tart: A Decadent and Elegant Dessert