Orange Cardamom Tart Pistachio Crust (Printable)
Creamy orange-cardamom filling nestled in a crisp, nutty pistachio crust for an elegant dessert experience.
# What You'll Need:
→ Pistachio Crust
01 - 1 cup (130 g) shelled unsalted pistachios
02 - 1 cup (120 g) all-purpose flour
03 - 1/4 cup (30 g) powdered sugar
04 - 1/4 teaspoon salt
05 - 1/2 cup (115 g) cold unsalted butter, cubed
06 - 1 large egg yolk
07 - 1–2 tablespoons ice water
→ Orange Cardamom Filling
08 - 3 large eggs
09 - 3/4 cup (150 g) granulated sugar
10 - 2 tablespoons orange zest (from about 2 oranges)
11 - 1/2 cup (120 ml) freshly squeezed orange juice
12 - 1 teaspoon ground cardamom
13 - 1/4 cup (60 ml) heavy cream
14 - 2 tablespoons unsalted butter, melted
15 - Pinch of salt
→ Garnish (optional)
16 - 1/4 cup (30 g) shelled pistachios, roughly chopped
17 - Orange zest strips or candied orange slices
# How To Make It:
01 - Pulse pistachios in a food processor until finely ground. Add flour, powdered sugar, and salt; pulse to combine. Add cold butter and pulse until coarse crumbs form. Add egg yolk and pulse a few times. Drizzle in ice water, 1 tablespoon at a time, pulsing just until dough begins to clump. Press dough evenly into the bottom and sides of a 9-inch tart pan with removable bottom. Chill 20 minutes.
02 - Preheat oven to 350°F (175°C).
03 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and bake 8 more minutes, until golden. Cool slightly.
04 - In a mixing bowl, whisk eggs and sugar until smooth. Whisk in orange zest, juice, cardamom, heavy cream, melted butter, and salt until fully blended.
05 - Pour filling into the slightly cooled crust. Bake at 325°F (160°C) for 20–22 minutes or until filling is just set but still slightly wobbly in the center.
06 - Cool tart at room temperature, then chill at least 1 hour before serving.
07 - Garnish with chopped pistachios and orange zest or candied orange.
# Expert Tips:
01 -
- The combination of creamy orange filling with that buttery pistachio crust creates something that feels indulgent yet somehow still light and refreshing
- Cardamom adds this mysterious warmth that keeps people guessing exactly what spices are dancing in the background
02 -
- Overbaking the filling causes it to crack and become rubbery, so pull it from the oven while the center still has a gentle wobble
- Room temperature eggs blend much more smoothly into the filling, preventing any curdling or texture issues
03 -
- Grind your pistachios in short pulses to avoid turning them into pistachio butter, which would make your crust greasy and heavy
- Zest your oranges before juicing them, as it is nearly impossible to zest a squeezed orange and you will need both components for this recipe