Pistachio Tart with Lemon Curd
A buttery pistachio crust filled with tangy, velvety lemon curd—perfect for any occasion.
Ingredients
For the Pistachio Crust:
- 1 1/2 cups shelled pistachios
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter cold and cubed
- 1/4 teaspoon salt
- For the Lemon Curd:
- 3/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter cubed
For Garnish (Optional):
- Whipped cream
- Fresh berries
- Chopped pistachios
Instructions
Make the Pistachio Crust:
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse 1 1/2 cups of shelled pistachios until finely ground. Add 1 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. Pulse to combine.
- Add 1/2 cup of cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
- Press the mixture into a 9-inch tart pan with a removable bottom, making sure to evenly cover the bottom and sides. Use the back of a measuring cup to press the crust firmly and evenly.
- Bake the crust for 15-18 minutes, or until lightly golden. Let it cool completely on a wire rack.
Make the Lemon Curd:
- In a medium saucepan, whisk together 3/4 cup of freshly squeezed lemon juice, 1 tablespoon of lemon zest, 3/4 cup of granulated sugar, and 3 large eggs.
- Cook the mixture over low heat, stirring constantly with a whisk, until it thickens and coats the back of a spoon. This usually takes about 8-10 minutes. Be patient—cooking over low heat prevents the eggs from curdling.
- Remove the curd from the heat and stir in 1/2 cup of cubed unsalted butter until smooth.
- Strain the curd through a fine-mesh sieve into a bowl to remove any lumps or bits of cooked egg.
Assemble the Tart:
- Pour the lemon curd into the cooled pistachio crust and spread it evenly with a spatula.
- Chill the tart in the refrigerator for at least 2 hours, or until the curd is completely set.
Garnish and Serve:
- Before serving, garnish the tart with whipped cream, fresh berries, or extra chopped pistachios for a beautiful finish.
- Slice the tart with a sharp knife, wiping the blade clean between cuts for neat slices.
Notes
Timing Breakdown
- Prep Time (30 minutes): This includes measuring ingredients, grinding the pistachios, making the crust, and preparing the lemon curd mixture.
- Cook Time (25 minutes): This includes baking the crust (15-18 minutes) and cooking the lemon curd (8-10 minutes).
- Cooling Time (1 hour): This allows the crust to cool completely after baking.
- Chilling Time (2 hours): This ensures the lemon curd sets properly in the tart.
- Total Time (3 hours 55 minutes): This includes all the steps from start to finish, including cooling and chilling.