Orange Cardamom Tart (Printable Version)
Creamy orange-cardamom filling nestled in a crisp pistachio crust for an elegant, refreshing dessert.
# What You 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:
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 Hints:
01 -
- The crust is essentially a shortbread cookie studded with pistachios which means youll want to eat it plain
- Cardamom and orange have this magical way of making everything taste expensive and intentional
- It tastes even better the next day which is rare for delicate custards
02 -
- The tart continues to firm up as it cools so pulling it out while slightly jiggly in the center is exactly right
- Overbaking the crust will make it tough so watch for that golden color rather than relying solely on the timer
- Room temperature ingredients for the filling prevent the butter from seizing when you add it
03 -
- Use a microplane or zester rather than a box grater to avoid bitter pith in your zest
- Cover the tart loosely with foil while chilling if your refrigerator absorbs strong odors