Orange pistachio tart
Delight in the bright and nutty flavors of our Orange Pistachio Tart recipe. A buttery, flaky crust cradles a luscious blend of orange juice, sugar, and heavy cream, garnished with crunchy pistachios. Easy to follow and sure to impress!
- 15 May 2024
- Cook time 60 min
- Prep time 30 min
- 8 Servings
- 8 Ingredients
Indulge in the tantalizing flavors of this Orange Pistachio Tart. With a buttery crust, a citrusy orange filling, and a crunchy pistachio topping, this dessert will surely impress your guests and delight your taste buds. Follow along to create this delectable treat that combines rich textures with refreshing flavors.
Ingredients:
Instructions:
- In a large mixing bowl, combine the flour with the chilled butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
- Add the egg yolk and 1 tablespoon of water. Mix gently until the dough begins to come together. If the dough is too dry, add a little more water, a teaspoon at a time, until the dough forms a ball.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Carefully transfer the dough to the tart pan and press it into the edges. Trim any excess dough.
- Prick the base of the tart shell with a fork to prevent it from puffing up during baking.
- Line the tart shell with parchment paper and fill it with pie weights or dried beans to keep the crust from bubbling.
- Bake in the preheated oven for 15 minutes. Remove the parchment paper and weights and bake for an additional 10 minutes or until the crust is golden brown. Set aside to cool.
- In a medium saucepan, combine the sugar, orange juice, and heavy whipping cream. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Reduce the heat to low and allow the mixture to simmer for 10-15 minutes, or until it thickens slightly. Be sure to stir frequently to prevent burning.
- Once the tart shell has cooled, pour the orange filling into the tart shell. Smooth the top with a spatula.
- Sprinkle the chopped pistachios evenly over the surface of the tart.
- Place the tart in the refrigerator and allow it to chill for at least 2 hours, or until the filling is set.
- Remove the tart from the refrigerator and, if desired, garnish with extra pistachios or orange zest just before serving.
- Slice and serve the tart chilled. Enjoy the refreshing combination of zesty orange and crunchy pistachios!
Tips:
- Ensure your butter is chilled before cutting it into the flour to create a flakier crust.
- Use fresh orange juice for a more vibrant and authentic citrus flavor.
- You can lightly toast the pistachio nuts beforehand to enhance their flavor and crunch.
- Refrigerate the tart for at least an hour before serving to allow the filling to set properly.
- If the crust starts to brown too quickly while baking, cover it with aluminum foil to prevent burning.
There you have it - a scrumptious Orange Pistachio Tart that beautifully balances tangy citrus with the rich, nutty flavors of pistachios. This tart is sure to become a favorite at any gathering, bringing a touch of elegance and a burst of flavor to your dessert table. Enjoy your homemade creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 1.65g | 4% |
| Sugar 20g | 20% |
| Fat | |
| Fat 18g | 22% |
| Saturated 9g | 30% |
| Cholesterol 63mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 30mg | 6% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.06mg | 4% |
| Vitamin B3 0.60mg | 4% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.06ug | 2% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 2.19ug | 2% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 0.72mg | 7% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 170mg | 5% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 6mg | 0% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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