Italian Pistachio Tart
Ingredients
Crust (Pasta Frolla)
1 ½ cups (190g) all-purpose flour
½ cup (65g) powdered sugar
Pinch of salt
½ cup (115g) cold unsalted butter, cubed
1 large egg yolk
1–2 tbsp cold water (if needed)
Pistachio Cream Filling (Crema al Pistacchio)
1 cup (120g) shelled unsalted pistachios
½ cup (100g) granulated sugar
2 tbsp all-purpose flour
2 tbsp unsalted butter, softened
2 large eggs
½ cup (120ml) heavy cream
½ tsp almond extract (optional, enhances pistachio flavor)
Garnish
Crushed pistachios
Powdered sugar (optional)
Instructions
1. Make the Crust
In a bowl, mix flour, sugar, and salt.
Rub in butter until mixture resembles coarse crumbs.
Add egg yolk and mix just until dough comes together (add 1 tbsp cold water if too dry).
Form into a disk, wrap, and chill for 30 minutes.
2. Prepare the Pistachio Cream
Blend pistachios with sugar in a food processor until finely ground.
Add flour, butter, eggs, cream, and almond extract. Blend until smooth and creamy.
3. Assemble & Bake
Preheat oven to 350°F (175°C).
Roll out chilled dough and line a 9-inch tart pan. Trim edges.
Pour pistachio cream filling into the crust.
Bake for 35–40 minutes, until filling is set and lightly golden.
Cool completely before removing from the pan.
4. Finish & Serve
Dust with powdered sugar and sprinkle crushed pistachios on top.
Serve with espresso or a drizzle of dark chocolate for indulgence. 
Tips
For an even richer flavor, add 2 tbsp pistachio paste to the cream filling.
You can also spread a thin layer of apricot jam on the crust before pouring in the filling very Italian!
Best enjoyed slightly chilled.
