The pistachio and almond tart is a dessert for breakfast or snack 😉
As always, I had run out of cookies and wanted to bake something sweet but had no ideas at first.
However, I had a bag of pistachios and almonds to use up.
I felt like making a tart but not the usual kind so I opted for a tart with a filling in the middle.
For the filling, I used chopped pistachios and almonds mixed with Greek yogurt and brown sugar.
If you like pistachios and almonds, you might want to try it 🙂
You can use almonds with the brown skin or blanched ones.
If using those with brown skin, you need to peel them first: boil them for 10 minutes in water, and then you can easily remove the skin with your fingers.
To make it even better, you can sprinkle some powdered sugar on top as desired.
P.S.: I also suggest:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 499.29 (Kcal)
- Carbohydrates 57.68 (g) of which sugars 24.03 (g)
- Proteins 11.47 (g)
- Fat 27.42 (g) of which saturated 3.65 (g)of which unsaturated 22.16 (g)
- Fibers 4.00 (g)
- Sodium 8.96 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pistachio and Almond Tart
- 2 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 packet baking powder
- 10 tablespoons vegetable oil
- 1/3 cup water
- 3/4 cup unsalted pistachios
- 3/4 cup almonds
- 2/3 cup Greek yogurt
- 1/4 cup brown sugar
Tools
- 1 Blender
- 1 Spatula
- 1 Rolling pin
- 1 Parchment paper
- 1 Pan
Steps for the Pistachio and Almond Tart
Prepare the shortcrust pastry:
on the table, pour the flour, brown sugar, baking powder, oil, and water gradually.
Knead the dough with your hands until it forms a ball.
The dough might be a bit crumbly, but don’t worry because once it’s spread in the pan, it can be compacted.
Wrap the dough in plastic wrap and store it in the fridge for at least one hour.
Prepare the filling:
Shell the pistachios. Blend them together with the almonds. Add the sugar and Greek yogurt.
Stir the mixture with a spatula.
Take the dough out of the fridge and divide it in half. Roll out the two halves with a rolling pin.
Line the pan with parchment paper and place half of the dough, pour the pistachio and almond mixture leveling it well with the spatula.
Gently cover with the other half of the dough, sealing the edges well.
Preheat the oven to 350°F (180°C) in static mode and bake the pistachio and almond tart for about 50 minutes.
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