Orange Cardamom Tart Pistachio Crust (Printable version)
Fragrant orange-cardamom filling in a crisp, nutty pistachio crust for elegant dessert occasions.
# What you 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. Chill for 20 minutes.
03 - Preheat oven to 350°F.
04 - 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.
05 - 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.
06 - Pour filling into the slightly cooled crust. Bake at 325°F for 20–22 minutes or until filling is just set but still slightly wobbly in the center.
07 - Cool tart at room temperature, then chill at least 1 hour before serving.
08 - Garnish with chopped pistachios and orange zest or candied orange before serving.
# Expert tips:
01 -
- The orange-cardamom combination creates this sophisticated flavor that feels fancy but comes together surprisingly easily
- The pistachio crust adds this incredible nutty foundation that makes every bite interesting
- It serves beautifully at dinner parties yet feels just as special for a quiet evening treat
02 -
- Overbaking the filling makes it grainy and rubbery—pull it out when that center still wobbles slightly, as it continues cooking while cooling
- If your crust cracks during baking, don't panic—a little beaten egg brushed over the cracks and a quick 2-minute return to the oven seals them right up
- The tart needs that full hour of chilling time to slice cleanly; rushing this step makes beautiful presentation nearly impossible
03 -
- Grind your cardamom from whole pods using a mortar and pestle—the difference in aroma is remarkable
- Zest your oranges before juicing them, and try to avoid the white pith which adds bitter notes
- A drop of orange blossom water in the filling creates this gorgeous Middle Eastern perfume that people can't quite identify but absolutely love