Orange Cardamom Tart With Pistachio (Printable)
Creamy orange-cardamom filling in a crispy pistachio crust, perfect for elegant occasions.
# What You'll Need:
→ Pistachio Crust
01 - 1 cup shelled unsalted pistachios
02 - 1 cup all-purpose flour
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1/2 cup 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 granulated sugar
10 - 2 tablespoons orange zest
11 - 1/2 cup freshly squeezed orange juice
12 - 1 teaspoon ground cardamom
13 - 1/4 cup heavy cream
14 - 2 tablespoons unsalted butter, melted
15 - Pinch of salt
→ Garnish
16 - 1/4 cup 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.
02 - Press dough evenly into the bottom and sides of a 9-inch tart pan with removable bottom. Refrigerate for 20 minutes to firm up.
03 - Preheat oven to 350°F.
04 - Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for 8 more minutes until golden brown. Cool slightly.
05 - In a mixing bowl, whisk eggs and sugar until smooth. Add orange zest, juice, cardamom, heavy cream, melted butter, and salt; whisk until fully blended.
06 - Pour the filling into the slightly cooled crust. Reduce oven temperature to 325°F and bake for 20-22 minutes until the filling is just set but still slightly wobbly in the center.
07 - Cool the tart at room temperature, then refrigerate for at least 1 hour to fully set before serving.
08 - Sprinkle chopped pistachios over the top and add orange zest strips or candied orange slices as garnish. Serve chilled.
# Expert Tips:
01 -
- The combination of bright orange and warm cardamom feels like sunshine on a plate
- That pistachio crust stays impossibly crisp and adds this wonderful nutty perfume
- It looks impressive but comes together faster than youd expect
02 -
- The filling continues to set as it cools, so removing it from the oven while still slightly wobbly is crucial
- Grinding pistachios too long will release oils and turn them into paste, so pulse carefully and watch closely
- Room temperature eggs prevent the melted butter from seizing when you whisk everything together
03 -
- Buy extra oranges because you never know how much zest and juice youll actually get
- Cardamom loses potency quickly, so buy small quantities and grind fresh if possible