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Pistachio Croissant Tart

Soft buttery shortcrust pastry filled with pistachio cream and frangipane topped with crushed pistachios and a dusting of icing sugar. Made without eggs or dairy it’s got all the flavour you know and love of a pistachio croissant. 

For this recipe you won’t need any eggs and you can also use dairy free ingredients. 

Pistachio Croissant Tart

We start by par-baking the shortcrust pastry before making the sweet pistachio frangipane. Butter and sugar is whisked together before adding in yogurt and folding in the dry ingredients. The pastry is filled with smooth pistachio cream and the frangipane is spread on top. Covered with ground pistachio it's baked until golden and finished with a dusting of icing sugar. 


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