Pistachio Lemon Tart with Basil

Lemon tart is one of my favorite desserts of all time. I love how the tartness of the lemon combines with the sweetness of the short crust pastry, and together it creates such a wonderful and tasty dessert.

This following recipe combines lemon, basil and pistachio all in one minimalist and so delicious pistachio lemon tart.

Pistachio Lemon Tart with Basil

Photo: Natalie Levin

4.2 from 5 votes

Pistachio Lemon Tart with Basil

Servings 24 cm round tart pan
Author Natalie


For short crust pastry:

  • 150 grams all-purpose flour
  • 100 grams cold butter cut into cubes
  • 40 grams icing sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • 1-2 tbsp. cold water as needed

For pistachio cream:

  • 100 grams whole natural pistachios
  • 1 tbsp. all-purpose flour
  • 75 grams cold butter cut into cubes
  • 80 grams sugar
  • Pinch of salt
  • 1 tbsp. pistachio paste
  • 1 large egg
  • 2 tbsp. cold milk

Lemon and basil cream:

  • 3 large eggs
  • 150 fresh lemon juice
  • zest of 2 lemons
  • 135 grams sugar
  • 15-20 basil leaves
  • 175 grams butter at room temperature


  • Roasted pistachios halved
  • Grated lemon rind



  1. In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.

Blind baking:

  1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  2. Bake for about 12-14 minutes.
  3. Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is lightly golden.
  4. Cool slightly at room temperature.

Pistachio cream:

  1. In a food processor with a steel blade grind pistachios and flour into a fine powder.
  2. Add butter, sugar, salt and pistachio paste and blend until the mixture is crumbly.
  3. Add egg and milk and blend again until you get a thick cream.
  4. Pour the cream on half-baked crust and rectify.
  5. Bake for 10-12 minutes or until the cream is set at the edges but still slightly soft in the center.
  6. Cool completely at room temperature.

Lemon and basil cream:

  1. In a medium saucepan put eggs, lemon juice, lemon zest, basil and sugar and beat well using a whisk.
  2. Cook the lemon cream while intense predation until thick cream forms.
  3. Strain the cream and let it cool for 10 minutes at room temperature.
  4. Add butter and blend using a stick blender until creamy and slightly thinner texture (it will set once cooled).
  5. Pour the cream over the layer of pistachio cream, and smooth the top.
  6. Cool the tart for about 3 hours in the refrigerator in a closed container.
  7. Before serving, garnish with grated lemon peel and pistachios.

Recipe Notes

  • The tart is at its best on the day of preparation, but you can keep it in a sealed container in the refrigerator for up to 3 days.
  • Instead of pistachios you can use any other kind of nut you like.
Pistachio Lemon Tart with Basil

Photo: Natalie Levin

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