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Pistachio Croissant Tart

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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.
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.