Pistachio Tart with Whipped Ganache and Praline
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- Offset spatula
- Mixing bowls
- Small saucepan
- Tart rings
- Baking sheet
INGREDIENTS
Dough:
- ½ cup + 1 tablespoon/125 grams cold unsalted butter, cubed
- ¾ cup/100 grams powdered sugar
- 1¾ cups/250 grams all-purpose flour
- A pinch of salt
- 2 large egg yolks
Ganache:
- 3.5 ounces/100 grams white chocolate, finely chopped
- 3 tablespoons/40 grams pistachio paste
- 1 cup + 2 tablespoons/250 grams heavy cream
Praline:
- 1â…“ cups/200 grams shelled pistachios
- ¾ cup/140 grams sugar
- 1½ tablespoons oil
- A pinch of salt
Cream:
- â…“ cup/50 grams shelled pistachios
- ½ cup/50 grams powdered sugar
- 3½ tablespoons/50 grams unsalted butter, softened
- 1 large egg, about 50 grams
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the paddle attachment (or in a food processor), combine the cold butter, powdered sugar, flour, and salt. Mix on medium-high speed for several minutes, until the butter is fully incorporated and the mixture resembles fine crumbs with no visible butter pieces. Test the texture with your fingers—it should feel sandy. Add the egg yolks and mix just until the dough comes together. Do not overmix.
- Place the dough between two sheets of parchment paper and roll it out to a thickness of 2.5 mm. Transfer to the freezer and chill for 30 minutes.
- Once firm, cut strips and circles of dough to line two 12 cm tart rings (or one larger tart ring). The strips should be slightly taller than the sides of the ring. Press the strips around the inner edge and fit a dough circle into the bottom, sealing the edges with your fingers. If the dough softens, return it to the freezer until firm. Freeze the lined tart shells for another 40 minutes before baking.
- Preheat the oven to 355°F (180°C). For blind baking, place a small sheet of crumpled parchment paper into each tart shell and fill with dried beans or pie weights. Bake for 10 to 12 minutes.
- Remove the weights and parchment, and continue baking for another 8 to 10 minutes, until golden. Let cool completely.
- Place the white chocolate and pistachio paste in a heatproof mixing bowl. In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the chocolate mixture, wait a few seconds, and stir until smooth. Cover and refrigerate until fully chilled, about 90 minutes.
- To make the praline, preheat the oven to 320°F (160°C). Spread the pistachios on a parchment-lined baking sheet and toast for 10 minutes. Let cool completely.
- In a dry skillet over medium-high heat, melt the granulated sugar without stirring. Swirl the pan gently to prevent clumping and cook until the sugar turns a deep amber. Pour the hot caramel onto a piece of parchment paper and let it cool and harden completely.
- In a food processor, combine the toasted pistachios, broken caramel shards, neutral oil, and salt. Process until smooth and creamy. Set aside.
- For the cream, grind the pistachios and powdered sugar together in a food processor until finely ground. In a mixing bowl, beat the softened butter with the pistachio mixture for about a minute. Gradually add the egg and mix until smooth. Pipe an even layer of the pistachio cream into each pre-baked tart shell.
- Bake at 355°F (180°C) for 15 minutes, until the cream is set and lightly golden. Let cool completely, then refrigerate until chilled.
- Remove the ganache from the fridge and whip with a hand whisk or stand mixer until it has the texture of soft-serve ice cream. Transfer to a piping bag and pipe a thick layer over the baked tart base. Use a spoon to create a small well in the center and fill it with pistachio praline. Cover the center with more whipped ganache, then smooth the surface with an offset spatula. Finish with a scattering of chopped pistachios and keep refrigerated until ready to serve.
MY NOTES
FAQ
Can I make this pistachio tart in advance?
The shortcrust pastry dough can be made up to 3 days in advance and kept in the refrigerator, or frozen for up to a month. The tart shell itself can be blind baked and stored in an airtight container for 1 to 2 days at room temperature before filling. The baked pistachio cream layer should be cooled and chilled fully before topping with ganache. The pistachio ganache can be prepared a day ahead and kept in the refrigerator until whipped and piped. Once the pistachio tart is fully assembled, it should be stored in the refrigerator and is best enjoyed within 48 hours to maintain the texture of the ganache and tart shell.
What kind of pistachios should I use for this pistachio tart?
For the best results, use raw, shelled, unsalted pistachios. These are used in three ways in this pistachio tart: toasted and blended into the baked cream, caramelized for the praline, and chopped for garnish. Using roasted or salted pistachios can make the flavor overly intense or introduce an off-balance saltiness. Toasting the raw nuts yourself helps develop their flavor more evenly and ensures freshness. If you have access to Sicilian pistachios (especially Bronte pistachios), they are considered premium for their vivid color and naturally sweet flavor.
How do I prevent the tart shell from shrinking or cracking?
It’s important to chill the dough thoroughly at each step. After mixing and rolling out the dough, freeze it until it is firm before shaping. Once the tart ring is lined, freeze again for at least 40 minutes to stabilize the fat in the dough. Always blind bake the tart shell with weights to support the sides and base. Avoid overworking the dough during mixing to prevent gluten development, which can make the dough elastic and prone to shrinking. Also, when pressing the dough into the ring, do so gently and evenly. If cracks do appear after baking, they can be patched with a bit of reserved raw dough or brushed with melted chocolate to prevent the filling from leaking.
How should I store the pistachio tart?
Once assembled, this pistachio tart should be stored in the refrigerator in an airtight container to prevent the ganache from softening and to maintain the crispness of the tart shell. It’s best consumed within 48 hours of assembly. If you need to store it longer, the shell and components can be kept separately for up to 3 days—store the baked shell at room temperature in a sealed container, the whipped ganache in the fridge, and the praline in a cool, dry place. Freezing the fully assembled tart is not recommended, as the ganache can become grainy and the texture of the shell may degrade.
Can I substitute the pistachio paste in the ganache?
Pistachio paste is a key flavor component in the whipped ganache layer of this pistachio tart, but if you don’t have access to it, there are a couple of alternatives. You can make your own pistachio paste by blending toasted, peeled pistachios with a bit of neutral oil until smooth. The flavor may be less intense than commercial pistachio paste, but it’s still effective. Alternatively, pistachio butter (with no added sugar or salt) can be used, though it tends to have a thinner consistency.
Is there a way to make this pistachio tart gluten free?
You’ll need to replace the all-purpose flour in the shortcrust pastry with a gluten-free flour blend that’s designed for baking. Look for a mix that includes rice flour, potato starch, and xanthan gum to mimic the structure of gluten. The pistachio cream, ganache, and praline components are naturally gluten free, so no changes are needed there. Be mindful when using store-bought ingredients like white chocolate or pistachio paste to ensure they are certified gluten free. The dough may be a bit more delicate to work with, so chilling between steps is even more crucial. Blind baking is also important to ensure the tart shell holds up properly.
What can I use if I don’t have tart rings?
You can use a standard tart pan with a removable bottom, mini tart pans, or even ramekins for smaller portions of pistachio tart. Just be sure to adjust the baking time based on the size and depth of your vessel. If using a pan without a removable bottom, line it with parchment paper to help with release. Keep in mind that tart rings allow for very clean edges and more professional presentation, but home equipment can absolutely work. The dough may behave slightly differently depending on the shape, so freeze it well before baking to maintain structure regardless of the pan you choose.
