Puff Pastry Pistachio Tart will become your new favorite dessert! It’s a simple and quick recipe, but with an elegant appearance and an incredibly delicious taste. Perfect for surprising guests or indulging yourself with a homemade treat, this tart combines the flakiness of puff pastry with the creaminess of pistachio cream and the crunchiness of chopped pistachios.
The idea is simple: a roll of puff pastry turned into a rich and scenic spiral, which bakes in the oven until golden and irresistible. No pastry chef skills or special tools are needed: with a few ingredients and a pinch of creativity, you’ll bring to the table a dessert that looks like it came out of a patisserie!
If you prefer, you can replace pistachio cream with hazelnut cream, jam, or custard to create other delicious variations.
This tart is perfect to accompany a cup of tea or coffee for an irresistible snack.
Try it now and let me know in the comments what you think! 😊
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Puff Pastry Pistachio Tart:
- 1 roll rectangular puff pastry
- 200 g pistachio cream
- 50 g chopped pistachios
- as needed milk (or an egg yolk beaten with a tablespoon of milk)
Tools for the Puff Pastry Pistachio Tart:
- 1 Oven
- 1 Pizza Cutter
- 1 Baking Tray
Steps for the preparation and baking of the Puff Pastry Pistachio Tart:
Unroll the puff pastry roll on a cutting board, then divide it into 5 strips about 2 inches wide using a knife or a pizza cutter.
Put the pistachio cream in a piping bag or a pastry syringe and on each strip, make a line of cream, then top with chopped pistachios. Repeat this operation on all 5 strips.
Close each strip and turn it so that the overlapping part of the puff pastry is on the bottom. Do the same process with the remaining strips.
Roll the first strip onto itself to create a spiral and place it in the center of a baking tray lined with parchment paper. Wrap the other strips around the central spiral, one by one, to form a single large rolled tart.
Brush the surface with milk or alternatively with a beaten egg yolk mixed with a tablespoon of milk for a deeper golden color (optional), add chopped pistachios and bake at 356°F for 25-30 minutes, or until the pastry is well puffed and golden.
Let it cool slightly, then decorate it with the remaining cream using the piping bag and add more chopped pistachios.Let it cool completely and serve.
FAQ
What can I substitute pistachio cream with?
With Nutella, custard, or jam.
I don’t like desserts rich in creams, how can I make it?
Let the tart cool and then just sprinkle some powdered sugar on top, this way there will only be cream in the filling and not on the top of the dessert.
