This tart features a soft, buttery shortcrust pastry filled with pistachio cream and frangipane, topped with crushed pistachios and a dusting of icing sugar. It’s egg-free, dairy-free, and full of the delicious flavors you know and love from a pistachio croissant.

Vegan Pistachio Croissant Tart

This Pistachio Croissant Tart combines a buttery shortcrust pastry with a rich pistachio cream and frangipane filling. Topped with crushed pistachios and a dusting of icing sugar, it’s a luxurious dessert that’s completely egg-free and dairy-free.

Why You’ll Love This Pistachio Croissant Tart

This Pistachio Croissant Tart is a true indulgence for anyone who loves the rich, nutty flavor of pistachios. As a chef, what I adore most about this tart is the luxurious combination of textures and flavors. The buttery, crumbly shortcrust pastry serves as the perfect base for the smooth and creamy pistachio cream, while the pistachio frangipane adds a layer of depth with its slightly sweet and nutty notes. The final touch of crushed pistachios and a dusting of icing sugar not only enhances the flavor but also adds a delightful crunch. This tart is a sophisticated dessert that manages to be both decadent and comforting, making it an instant favorite.

The Perfect Occasion for This Tart

This Pistachio Croissant Tart is an excellent choice for special occasions where you want to impress your guests with something unique and elegant. Its refined flavor profile and beautiful presentation make it perfect for dinner parties, holiday gatherings, or a chic afternoon tea. The tart’s nutty richness and subtle sweetness also make it a wonderful option for celebrating milestones like birthdays or anniversaries. Additionally, it’s a delightful treat to enjoy during a cozy weekend brunch, paired with a cup of your favorite coffee or tea.

Decoration Tips to Elevate Your Pistachio Croissant Tart

To make this tart as visually stunning as it is delicious, consider these decoration tips:

Pistachio Rose Petals: Garnish the top of the tart with edible rose petals. The combination of green pistachios and delicate pink petals creates a striking visual contrast that elevates the tart’s presentation.
Caramelized Pistachios: For an extra layer of texture and sweetness, consider caramelizing some of the crushed pistachios before sprinkling them on top. The golden caramel adds a beautiful shine and a delightful crunch.
Drizzle of Pistachio Cream: Reserve a small amount of the pistachio cream and drizzle it over the top of the tart in a decorative pattern. This not only enhances the pistachio flavor but also adds an elegant finish.
Fresh Berries: Add a pop of color and a touch of tartness by placing fresh raspberries or blackberries on top of the tart. The bright berries complement the rich, nutty flavors and add a refreshing contrast.
Icing Sugar Stencil: Use a decorative stencil to dust the icing sugar in a beautiful pattern on top of the tart. This creates a professional look that’s sure to impress your guests.

This Pistachio Croissant Tart is not just a dessert—it’s an experience. Whether you’re serving it at a special event or enjoying it as a luxurious treat, this tart is sure to leave a lasting impression with its rich flavors and elegant presentation.

Pistachio Croissant Tart

Print Recipe

Course Dessert

Ingredients

Shortcrust Pastry:

1½ cups all-purpose flour
½ cup dairy-free butter cold and cubed
2 tbsp granulated sugar
¼ cup cold water

Pistachio Cream:

1 cup pistachio butter or ground pistachios blended with a little oil until smooth
¼ cup powdered sugar
1 tsp vanilla extract
2-3 tbsp dairy-free cream coconut or almond-based

Pistachio Frangipane:

½ cup dairy-free butter softened
½ cup granulated sugar
½ cup dairy-free yogurt soy or coconut
1 cup ground pistachios
¼ cup all-purpose flour
1 tsp almond extract

Topping:

½ cup crushed pistachios
Icing sugar for dusting

Instructions

Prepare the Shortcrust Pastry:

In a large bowl, mix the flour and sugar together.
Add the cold, cubed dairy-free butter and rub it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, and mix until the dough comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Par-Bake the Pastry:

Preheat your oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan.
Press the dough into the tart pan, trimming any excess.
Prick the base with a fork, line it with parchment paper, and fill with baking weights or dried beans.
Bake for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes until lightly golden.
Set aside to cool slightly.

Prepare the Pistachio Cream:

In a medium bowl, mix together the pistachio butter, powdered sugar, vanilla extract, and dairy-free cream until smooth and spreadable.
Spread the pistachio cream evenly over the base of the cooled tart shell.

Prepare the Pistachio Frangipane:

In a large bowl, cream together the softened dairy-free butter and granulated sugar until light and fluffy.
Mix in the dairy-free yogurt and almond extract until combined.
Fold in the ground pistachios and flour until the mixture is smooth.
Spread the pistachio frangipane evenly over the pistachio cream layer.

Bake the Tart:

Sprinkle the top of the tart with crushed pistachios.
Bake in the preheated oven for 30-35 minutes, or until the frangipane is set and golden.
Remove from the oven and allow the tart to cool completely in the pan.

Finish and Serve:

Once the tart is cooled, dust the top with icing sugar.
Slice and serve this rich and nutty Pistachio Croissant Tart!

Notes

Pistachio Butter: You can make your own pistachio butter by blending unsalted pistachios in a food processor until smooth, adding a bit of oil if needed.
Serving: This tart is best served at room temperature to fully enjoy its flavors and textures.
Storage: Store the tart in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.