Description

This Silky Pistachio Cream Tart Filling is an elegant, surprisingly easy dessert that transforms simple ingredients into a vibrant green, incredibly smooth treat. It is a family-friendly luxurious dessert perfect for any celebration.

Ingredients

Scale

1 cup (120 g) good quality shelled pistachios
1.75 cups (420 ml) heavy cream (or full-fat canned coconut milk)
0.5 cup (100 g) granulated sugar (or 0.25 cup maple syrup)
4 large egg yolks
0.25 cup (30 g) cornstarch
1 tsp (5 ml) vanilla extract
2 Tbsp (28 g) unsalted butter
0.25 tsp almond extract (optional)
Pinch of salt (optional)

Instructions

Prep Your Pistachios: Blanch raw pistachios in boiling water for 1 minute until their skins loosen, then drain and peel quickly. Toast peeled pistachios on a baking sheet at 300F (150C) for 5-7 minutes until fragrant and slightly golden, enhancing their deep flavor.
Create the Pistachio Paste: Blend the toasted, shelled pistachios with 0.25 cup (60ml) of the heavy cream in a food processor until it forms a very smooth, vibrant green paste. Keep blending until truly silky, about 3-5 minutes, scraping down the sides.
Whisk the Base: In a medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale yellow and creamy. It should look light and lump-free, taking about 2-3 minutes of steady whisking.
Temper and Cook: Gently heat the remaining 1.5 cups (360ml) heavy cream in a saucepan over medium heat until small bubbles form around the edges, about 3-4 minutes. Slowly pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs. Return this mixture to the saucepan and cook over medium heat, stirring continuously, until the filling thickens considerably and bubbles lazily for 1 minute, about 5-7 minutes total. (If it looks thin after 7 minutes, keep whisking gently over heat until it coats the back of a spoon.)
Finish the Filling: Remove the saucepan from the heat and immediately stir in the vibrant pistachio paste, vanilla extract, and butter until everything is fully combined and the mixture is glossy and smooth. The residual heat will melt the butter, creating that rich finish.

Notes

For a dairy-free version, use full-fat canned coconut milk or plant-based heavy cream. Reduce sugar by 0.25 cup (50g) or use 0.25 cup maple syrup for a lower sugar option. To fix grainy texture, blend pistachios longer or strain the finished filling; if too thin, return to medium heat and cook longer while stirring.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Stovetop, Custard Making
Cuisine: General Dessert

Nutrition

Serving Size: 1/8 of recipe, 100 g
Calories: 400 calories
Sugar: 25 g
Sodium: 50 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 120 mg

Keywords: Silky, Pistachio, Cream, Tart Filling, Easy Dessert, Elegant, Family Friendly, Luxurious, Dessert, No Fuss