Orange Cardamom Tart With Pistachio (Printer-friendly)
Creamy orange-cardamom filling in a crisp, nutty pistachio crust. A vibrant, elegant dessert balancing citrus brightness with warm aromatic spice.
# 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 - Process 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 briefly, then drizzle in ice water 1 tablespoon at a time, pulsing just until dough begins to clump together.
02 - Press dough evenly into the bottom and sides of a 9-inch tart pan with removable bottom. Place in refrigerator to 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 parchment, then continue baking for 8 more minutes until golden brown. Allow to cool slightly.
05 - Whisk eggs and sugar in a mixing bowl until smooth. Incorporate orange zest, juice, cardamom, heavy cream, melted butter, and salt, whisking until completely blended and smooth.
06 - Pour filling into the slightly cooled crust. Reduce oven temperature to 325°F and bake for 20-22 minutes until filling is just set but still slightly wobbly in the center.
07 - Allow tart to cool at room temperature, then refrigerate for at least 1 hour before serving to fully set the filling.
08 - Top with chopped pistachios and orange zest strips or candied orange slices just before serving.
# Expert Tips:
01 -
- The filling sets into this impossibly smooth custard that tastes like sunshine met spice
- Pistachio crust means you get that nutty buttery foundation without needing a separate shortbread layer
- Cardamom transforms ordinary orange curd into something that feels exotic yet comforting
02 -
- Overbaking the filling creates tiny air bubbles and a rubbery texture
- Room temperature ingredients blend more smoothly, preventing lumps in your custard
03 -
- Bake the crust a day ahead and keep it wrapped at room temperature
- The tart actually tastes better on day two when flavors have melded