This Pistachio Pudding Tart is a fun dessert that’s both creamy and crunchy. With a tasty pistachio filling in a buttery crust, it’s sure to please everyone!
I love how the bright green color makes it stand out at parties. Plus, making it is a breeze—just mix, pour, and chill. It’s perfect for sweet treats and celebrations!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This makes a simple and delicious crust. If you’re gluten-free, try almond flour or gluten-free cracker crumbs. For a twist, use crushed cookies, like Oreos or digestive biscuits.
Pistachio Pudding Mix: Instant pudding mix is key for a creamy filling. Can’t find pistachio? You could use chocolate, vanilla, or butterscotch pudding mix instead for different flavors.
Heavy Whipping Cream: This adds lightness to the topping. If you’re looking for a lighter option, you can use whipped topping or even Greek yogurt for a healthier twist. Avoid heavy cream? Whipping coconut cream works great too!
How Do You Make the Tart Crust Perfect?
Getting the crust right is crucial for the tart’s success! Here’s how to ensure you nail it:
- Mix graham cracker crumbs and sugar well before adding butter for even flavor.
- Press firmly into the pan but don’t pack too tightly, or it’ll get hard. Use a measuring cup to flatten the bottom and sides.
- Bake just until lightly golden; keep an eye on it, as it can burn quickly!
- Let it cool completely before adding the filling to prevent it from melting.
How to Make Pistachio Pudding Tart
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Pistachio Pudding Filling:
- 1 (3.4 oz) package instant pistachio pudding mix
- 2 cups cold milk
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup chopped pistachios (for garnish)
How Much Time Will You Need?
This delicious tart takes about 15 minutes to prepare, plus 10 minutes of baking, and at least 2 hours for chilling. In total, you should set aside around 2 hours and 30 minutes to get it ready and allow it to set in the fridge. A little bit of patience will reward you with a scrumptious dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). Grab your 9-inch tart pan or pie dish. In a medium bowl, mix together the graham cracker crumbs and granulated sugar. Next, pour in the melted butter and stir until the mixture looks like wet sand.
2. Form the Crust:
Press the crumb mixture evenly into the bottom and up the sides of the tart pan. It’s important to pack it in firmly, so use the bottom of a measuring cup to help flatten it out. Bake your crust for 8-10 minutes, or until it starts to smell nice and has a light golden color. Once baked, remove it from the oven and let it cool completely.
3. Make the Pistachio Filling:
In a mixing bowl, whisk the instant pistachio pudding mix with cold milk. Keep whisking for about 2 minutes until the mixture thickens up nicely. Pour this thickened pudding into your cooled crust, smoothing the top with a spatula. While you prepare the topping, pop it in the fridge.
4. Prepare the Whipped Topping:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until you achieve stiff peaks. This adds a delightful lightness to your tart!
5. Assemble and Chill:
Carefully spoon or pipe dollops of the whipped cream over the pistachio pudding layer. Then, sprinkle the chopped pistachios on top for a lovely finish. Cover the tart and refrigerate for at least 2 hours (or longer, if you prefer) until it’s fully set.
6. Serve and Enjoy:
When you’re ready to enjoy your tart, slice it into wedges and serve chilled. Everybody will love this creamy, nutty dessert!
Can I Use Another Type of Crust?
Absolutely! If you’re looking for alternatives, a shortbread or almond flour crust can work well. For a gluten-free option, use gluten-free graham crackers or almond flour mixed with a bit of melted butter.
Can I Make This Tart in Advance?
Yes, this tart is great for making ahead! You can prepare the crust and filling a day in advance. Just wait to add the whipped cream topping until you’re ready to serve for the best texture and freshness.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. If you need to take it out for serving, remember to refrigerate any leftovers again to keep it fresh.
Can I Substitute the Pistachio Pudding Mix?
Of course! If you can’t find pistachio pudding mix, you can use vanilla or any other flavor you prefer. Just keep in mind that the flavor of the tart will change depending on your choice!