Orange Cardamom Tart With Pistachio Crust (Printable)

Creamy orange-cardamom filling in a crisp, nutty pistachio crust for elegant dessert 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. Press dough evenly into the bottom and sides of a 9-inch tart pan with removable bottom. Chill for 20 minutes.
02 - Preheat oven to 350°F.
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 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 before serving.

# Expert Advice:

01 -
  • The pistachio crust adds a buttery, nutty foundation that makes every bite feel special
  • Orange and cardamom create an intoxicating fragrance that fills your kitchen while baking
  • This tart looks stunning but comes together with surprisingly straightforward technique
02 -
  • Overbaking the filling will cause it to crack and become rubbery, so pull it out when it still has a slight wobble
  • Room temperature eggs will create a smoother, more homogenous filling than cold eggs straight from the fridge
  • The tart needs at least an hour of chilling time to set properly, so plan ahead and do not rush this step
03 -
  • Freeze your tart pan for 10 minutes before pressing in the dough to prevent sticking
  • Grind your cardamom pods fresh rather than using pre-ground for dramatically better flavor

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