You probably know by now that I love pistachio, and I’ve been wanting to create a pistachio tart recipe for a looong time. So when I began testing this recipe, I knew I had to put as much pistachio as I could into these tarts, which in the end led to 7 layers of pistachio!
They’re packed with pure pistachio paste for the most prominent flavor, and believe me when I say they really do taste out of this world!
To get a strong pistachio flavor, it’s important to use high-quality roasted pistachio nuts and high-quality pistachio paste (you can also make it yourself, but a homemade paste will usually be less smooth).
I hope you enjoy these small tarts as much as I do.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
NOTE: It’s important to use high-quality pistachio paste for this recipe to get a prominent pistachio flavor. You can make it yourself by blending pistachio nuts into a smooth paste. However, be aware that this requires a powerful food processor, and the result is usually less smooth than commercial varieties. I recommend a paste similar to Koro Pistachio Paste.
NOTE: The flavor of pistachio is enhanced by the addition of salt, so when the recipe calls for a pinch of sea salt, be sure to add it to season that element. This helps balance and intensify the flavor.
Day 1
Pistachio Whipped Ganache:
(prepared the day before assembling the tarts)
- 0.75 gelatin sheet (1 sheet = 1.75 g, bloom value 240)
- 150 g high-quality pistachio paste (I’ve used this one)
- 90 g white chocolate (28%)
- 450 ml heavy cream (min. 35%) (225 ml heated, 225 ml cold)
- a pinch of salt
- Soak the gelatin in cold water for 5–10 minutes.
- Finely chop the white chocolate and put it in a jug along with the pistachio paste.
