This Flourless Pistachio Tart Crust recipe is an incredibly delicious and easy-to-prepare bright green crust that will definitely be a crowd favorite at your next gathering. This recipe is not only gluten-free, but also grain-free and flourless! You can also swap in almonds or walnuts with fabulous results.
Get ready to ditch those boring crusts and dive headfirst into a world of nutty, gluten-free heaven.
What nuts are needed for this recipe for tart crust?
You’ll want to look for raw shelled pistachios (I get them in the bulk bins at Whole Foods), or omit the salt in the crust if you can only find the roasted and salted shelled pistachios.
If the nuts are already roasted, the crust will taste just fine, but it won't be bright green.
This recipe also works with walnuts and almonds if pistachios aren't your thing. Pecans and macadamia nuts have a higher fat content and won't hold together as well. You can use hazelnuts, but they're best blended with some almonds or walnuts. The all-hazelnut option can be overpowering to the tart filling.
Not only do the nuts bring a bold and robust flavor to the party, but they also come loaded with some serious nutritional perks. We're talking heart-healthy fats, fiber, and a whole bunch of essential vitamins and minerals. It's time to go nuts for nuts (pun intended)!
What do pistachios taste like?
Pistachios have a unique taste that sets them apart from other nuts. This nut has a satisfying crunch that is followed by a rich and buttery sensation.
The flavor is mildly sweet, with a gentle nuttiness that's not overpowering. They are a delightful blend of mild sweetness, nuttiness, and an earthy undertone. Bonus: pistachios are a complete protein, so this tart crust is essentially a health food.
How long does it take to make this tart crust?
This tart crust takes about 32-35 minutes to make from start to finish.
Ingredients for the best tart crust with nuts
Gluten-free baking can be tricky, but this tart crust recipe makes it easy. The key ingredients are the eggs and butter, which not only adds rich flavors but also binds everything together. It's like the glue that keeps everything in place, except it tastes way better than glue.
And let's talk about sweeteners, shall we? This recipe uses a ¼ cup of sugar. If you’d like to make this Pistachio Crust for your Paleo friends (or yourself) use coconut sugar.
Step-by-step on how to make this recipe for tart crust
Make it in advance
This tart crust can be made up to two days in advance. Unfilled, it can be store sealed and at room temp for up to two days. A filled tart will last another 3 days in the fridge -assuming you don't eat it all.
Love this recipe for tart crust? Also check out:
Dark Chocolate Tart with Walnut Crust + Fresh Berries
This Dark Chocolate Tart with Walnut Crust is piled high with fresh berries, adding a touch of tart and sweet to the divinely rich filling. Guests will never believe it's a grain-free, dairy-free + Paleo-friendly dessert!
Gluten Free Fresh Cherry Pretzel Tart
This tart has mega crunch from the gluten-free salted pretzel and walnut studded crust. It's a heavenly cheesecake-esque schemer that is scented with brown sugar and vanilla, covered in a heaping helping of juicy cherries, and coated in a sweet slather of honey and basil leaves.
Raspberry Mascarpone Tart with Pistachio Crust
Try this Raspberry Mascarpone Tart with Pistachio Crust recipe from Kyra Bussanich of Kyra’s Bake Shop!
Flourless Chocolate Tart With Pistachio Crust
Lusciously dark chocolate filling and a colorful all-nut pistachio crust make this chocolate tart a dessert that not only might be the best thing you ever taste, but the prettiest thing you've ever made.
Alrighty then. Let's make the best recipe for tart crust with nuts on the face of the planet, shall we?
Flourless Pistachio Tart Crust Recipe
Ingredients
- 12 ounces raw shelled pistachios
- ¼ cup sugar or coconut sugar
- ⅛ teaspoon Kosher salt
- 1 egg
- 2 tablespoon melted butter or coconut oil (1 ounce)
Instructions
- Preheat oven to 350 degrees F
- Spray an 8-inch round fluted tart pan or a 14-inch rectangle with gluten-free pan spray and line with a parchment paper circle. Set aside.
- Place the pistachios in the bowl of a food processor and pulse until the nuts are a fine meal. Add sugar and salt, pulse to combine. Add the egg and butter and pulse until the dough begins to form a ball.
- Press the dough into the prepared tart pan and bake for 10-12 minutes. Remove from the oven and allow to cool while you prepare your fillings.
- Add your favorite tart fillings, serve and enjoy!
Notes
Nutrition
Photos: Meg van der Kruik
Frequently Asked Questions About This Recipe For Tart Crust With Nuts:
You can use an 8-inch tart round pan or 14-inch rectangle tart pan, both of which have a removeable bottom. You could also use an 8-inch or 9-inch springform pan. Those would be the best options for getting the tart out of the pan and cutting clean slices. You could also use a pie plate, but you'll have a harder time cutting clean slices.
The key difference is that pies have a thin top and bottom crust, while tarts only have a thicker bottom crust.
The easiest way to make flourless tart or pie crust is to use nuts, sugar, egg and a little fat. The crust will be tender, chewy and completely grain free.
Nancy says
I want to use this as a base for a cheesecake - can I put the cheesecake layer on and bake it then instead of before I fill?
K.C. Cornwell says
That should work well Nancy! I hope you love it.