Anyone else a major pistachio fan? Ok, I'm glad we got that established because you've come to the right place. I’ve created a delicious Pistachio Matcha Tart with a graham cracker and pistachio crust that you’ll want to make over and over again. Plus, it's so easy to make!
I think my love for pistachios deepened when I traveled abroad to Italy with my sisters a few years ago. We probably stopped at a gelato spot at least once a day and I always ordered pistachio gelato; it was creamy, dreamy deliciousness. I became addicted – fast. Once I was back in the states, I tried to get my pistachio “fix” in a variety of ways. Nothing quite hit the spot until I found a bottle of Amoretti Crema di Pistachio.
I started using it in my green tea lattes and eventually it made its way into this tart. Now I know this Pistachio Matcha Tart is no Italian gelato, but it really delivers on that chilled, creamy, dreamy texture and pistachio flavor. You can also use this versatile syrup to made delicious spritzers and coffee drinks.
Instead of using a typical tart crust, I opted for a graham cracker and pistachio crust. The sweetness and crumbly texture is a perfect match for the filling inside and super easy to make. Simply grind up the pistachios with graham crackers in a food processor with some melted butter and sugar, then press the crust into your tart shell and bake for eight minutes!
You could serve this tart plain, but why?? Create a beautiful serving presentation by adding some fresh raspberries, pistachio meats and some sliced green or Tiger figs after you have chilled the filling. Have some fun with it! I really hope you make this easy Pistachio Matcha Tart recipe, and if you do, please show me your beautiful creation on Instagram by tagging me @lovehappyhour. Happy eating!
1. Preheat oven to 350 degrees.
2. Combine graham crackers and pistachio meats in a food processor and pulse until finely ground.
3. Press graham cracker mixture into a 10” round tart pan and use the bottom of a measuring cup to firmly pat into place.
4. Bake for 7-8 minutes at 350 degrees. Remove from oven and let cool. 5. In a mixing bowl, combine yogurt, mascarpone cheese, whipping cream, pistachio syrup, honey and matcha powder. Stir until well combined. 6. Use a spatula to transfer yogurt mixture to you cooled tart shell. Spread out evenly and chill in the fridge for 45 minutes to one hour. 7. Remove tart from fridge and top with raspberries, green figs and pistachio meats. Slice and enjoy!