Orange Cardamom Tart Pistachio Crust (Printable)

Bright citrus filling with aromatic cardamom in a crunchy nutty crust, ideal for elegant entertaining

# What You Need:

→ Pistachio Crust

01 - 1 cup (130 g) shelled unsalted pistachios
02 - 1 cup (120 g) all-purpose flour
03 - 1/4 cup (30 g) powdered sugar
04 - 1/4 teaspoon salt
05 - 1/2 cup (115 g) 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 (150 g) granulated sugar
10 - 2 tablespoons orange zest (from about 2 oranges)
11 - 1/2 cup (120 ml) freshly squeezed orange juice
12 - 1 teaspoon ground cardamom
13 - 1/4 cup (60 ml) heavy cream
14 - 2 tablespoons unsalted butter, melted
15 - Pinch of salt

→ Garnish (optional)

16 - 1/4 cup (30 g) shelled pistachios, roughly chopped
17 - Orange zest strips or candied orange slices

# Steps:

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 crust becomes impossibly nutty and buttery, almost like a shortbread but with that gorgeous green pistachio color peeking through
  • Cardamom and orange are one of those flavor pairings that make people pause and ask whats in this
  • This tart strikes that perfect balance impressive enough for dinner parties but simple enough for a weekend baking project
02 -
  • Overbaking the filling will make it weep and develop tiny cracks you want it just set with a gentle wobble in the center
  • If your crust puffs up during blind baking, gently press it down with the back of a spoon while it's still warm
  • This tart needs that full chill time to set properly slicing it too soon will give you a messy presentation
03 -
  • Zest your oranges before juicing them it's nearly impossible to zest a squeezed orange
  • If your food processor is small, grind the pistachios in batches to avoid getting pistachio butter instead of fine crumbs
  • The tart is best served the same day it's baked but will keep in the refrigerator for up to two days

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