Orange Cardamom Tart Pistachio Crust (Printable)
Creamy orange-cardamom filling nestled in a crisp, nutty pistachio crust. A refreshing dessert blending bright citrus with warm spice.
# What You'll Need:
→ Pistachio Crust
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→ Orange Cardamom Filling
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→ Garnish
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# Directions:
01 - In a food processor, pulse pistachios 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 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 - To serve, garnish with chopped pistachios and orange zest or candied orange.
# Expert Tips:
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- The pistachio crust adds a beautiful nutty richness that perfectly complements the bright citrus filling
- Cardamom gives this tart an exotic aromatic twist that keeps everyone guessing the secret ingredient
- You can make it ahead and it actually tastes better after chilling in the fridge
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- Overbaking the filling will cause it to crack and become rubbery so pull it out while it still jiggles slightly in the center
- Room temperature ingredients blend more smoothly creating that velvety texture we want
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- Grind your cardamom fresh from whole pods for the most fragrant result
- Use room temperature eggs to prevent the butter from seizing when you mix the filling