Baked Goods & Sweet Treats Recipes

Lemon Tart with Pistachio Crust

 
I’ll give any recipe a try that combines pistachios and dessert. Today I have a classic lemon tart with a twist- a pistachio crust! The whole flat smelled so lovely whilst this was being prepared.
 

Lemon Tart with Pistachio Crust

 
slice of lemon tart

 

(Adapted from Sift & Whisk)

Ingredients:

(For crust)
1/2 cup shelled pisatachios
1 1/2 cups of flour
1/2 cup of confectioner’s sugar
1/4 teaspoon of kosher salt
9 tablespoons of butter, chilled
1 large egg
 
(For filling)
2 lemons, rinsed
1 3/4 cups of sugar
1/2 cup of unsalted butter
4 large eggs
2 tablespoons of cornstarch
1/4 teaspoon of kosher salt
 
(For brulee top)
2 tablespoons of granulated sugar
 
Preheat the oven to 350 F. Spread the pistachios on a baking sheet and roast for 5 minutes until they are fragrant. Then remove them from the oven and grind them into a fine powder.
 
In a large bowl mix together the pistachio powder, flour, sugar and salt. Cream in the butter. Lastly add in the egg and blend until smooth. Take the dough out of the bowl and wrap in in plastic wrap. Refrigerate for 2 hours.
 
When the 2 hours is over, roll the dough out on a lightly floured surface until it’s about 1/4” thick.  Place the dough into your tart pan and press it in firmly to the sides and bottom of pan. If there’s any extra dough hanging over the edge, cut it off with a butter knife.  Poke the bottom of the tart dough with a fork and freeze for 30 minutes.
tart crust
After the dough has been freezing for 30 minutes, preheat the oven to 375 F. Butter a piece of foil on the shiny side that is the size of your tart. Press the foil (buttered side down) tightly against the crust. Bake for 20 minutes, then remove from the oven, remove the foil, and press down any bits of crust that are bubbling up with the back of a spoon. Bake for 5 more minutes uncovered. Then set it aside and allow the crust to cool to room temperature.
 
Whilst the crust is cooling start making your filling. Cut the ends off your lemons and then slice them thinly (removing any seeds). Add the lemons, butter and sugar to a food processor and process until the lemon is fully pureed. Then add the eggs, salt and cornstarch and process until you have a smooth batter.
tart filling
Fill the crust with the lemon batter. (The tart crust and the lemon batter should be equal heights, don’t overfill.) Bake for 40 minutes, or until the edges are browning and the inside only jiggles slightly when you touch the tart pan. Allow the tart to cool.
 
tart out of the oven
 
When the tart is cool, sprinkle the top with your remaining sugar and brulee it with a kitchen torch. And finally, enjoy!
bruleed top
lemon tart slice
My lack of torch may have hindered my brulee-ing skill slightly but the oven grill wasn’t too shabby.

You Might Also Like

  • Just the title had my drooling. This sounds like the perfect birthday treat, make it again for our party in a month:)

    • It’ll be even more perfect then because it’s such a good late spring/early summer treat πŸ˜‰ x

  • the brΓ»lΓ©e bit is my fave, I think I would just eat the top crusty part haha.

    • Yes, yes, yes! My favorite part is cracking the hard top for the first time. Something about that is just sooooo satisfying. x

  • Amy @ the tide that left

    My stomach did a little flip at the thought of eating a slice of this with a nice cuppa!

  • This sounds amazing… but I’m far too lazy to crush pistacios. Haha.

  • my oh my – you’ve out done yourself this time! this looks divine!

  • I have started my ‘health kick’ this week & I feel like it all just went down the drain. Looks delish!!

  • This looks so lovely! I might try this one. I’ll trade you your pie shell skills for my brulee torch πŸ™‚

  • That look so good. I love any lemon-flavored desserts!

  • This looks delicious! I might actually have to try this for myself! πŸ™‚

    • Thank you! If you do let me know how it turns out and any suggestions of the future πŸ™‚ xx

  • Oh stop. This looks so amazing!! Drooling on my keyboard right now. I’m a sucker for anything citrus-y.

  • FeliceRaina

    This sounds so yummy πŸ™‚ can’t wait to try the recipe

  • Lemon and pistachio are two of my favorite things! I need to try this recipe!

  • I feel like this is beyond my baking skills. BUT I like the idea of a pistachio crust. Yuum.

    • Never πŸ˜‰ Just something to work your way up to. If you weren’t so busy working, being a mom, being an awesome wife, a blogger, and being super fit. On second thought, maybe you have enough on your plate already! xx

  • This looks like very easy to do, to make, but honestly, I’ve tried and I’m not really good at it. I’ll leave it to the good hands of those who really can bake, my mother, perhaps? πŸ˜›

  • This looks so delicious, I love any lemon flavoured dessert!!

  • This looks so good! The husband loves pistachios, unsalted or salted?

    • I’m such a dofus for not mentioning that- unsalted, definitely unsalted! (Sorry!) x

      • Not at all!! We like this other recipe for smoked sea salt and pistachio cookies and I like those with salted but that recipe doesn’t say either! But I always wonder and thought I would ask on your recipe:)

        • I’m the worst about forgetting to specify unsalted butter vs salted butter, in particular. Sea salt and pistachio cookies sound AMAZING! x