Saffron Pistachio Gourmet Tart



Prep Time




Baking/Cooking Time

20-25 mins baking time

Baking Temp

180 baking temperature

Baking Temp Details




Short Recipe Description

Tarts are very delicious and easy to prepare. Here in this recipe I have incorporated Indian flavour into the tart with richness of pistachio truffle to give and innovative flavour and prepared tarts that melt in mouth. Togetherness of flavours like kesar mastani, pistachio truffle and buttery tarts just perfect for a festive season coming up in next month.

Additional Categories

Eggless,Contains Nuts & Seeds

For tart shell:
180g all purpose flour
60g icing sugar
100g cubed butter
1tbsp chilled milk
Few drops Fab vanilla essence
Pistachio Truffle:
Pistachio 168g
Castor sugar 97g
Water 29ml
Fab vanilla essence 1/4 tsp
Kesar Mastani Truffle:
100g White chocolate
100g fresh cream
1/4 cup Apyura Kesar Mastani spread
Kesar Mastani Mousse:
1/4 cup whipped cream
2 tbsp Kesar Mastani truffle (as prepared above)

For tart shell:
Incorporate every ingredients in flour except milk and crumble everything with finger tips.
Make a dough using milk and refrigerate for an hour. Roll the dough between two butter paper to thickness of 1/4 inch and give proper shape to tart using tart shell moulds.
Bake tart in preheated oven at 180 C temperature for 20 minutes. This tarts can be stored at room temperature in air tight container.
Pistachio truffle:
In a saucepan, combine water and sugar together, turn on heat and bring the temperature to 118 C.
Once it reaches 118 C, add pistachios and stir it. Continue heating until sugar gets caramelized and remove it on mat.
Once cooled make chucks of caramelized pistachios and grind in along with vanilla essence till it forms a smooth paste.
Kesar Mastani Truffle:
Heat together white chocolate and cream, mix it well and add Apyura kesar mastani spread. Mix it thoroughly and keep aside for 30 minutes.
Kesar Mastani mousse:
Whip the whipping cream nicely and add the above prepared kesar mastani truffle, mix it well.


Take a tart shell and fill one layer with pistachio truffle. Refrigerate for 30 minutes. Now make a layer with Kesar Mastani truffle and refrigerate for an hour. Finally make a nice design over tart with kesar mastani mousse and garnish it with almond pistachio flakes and rose petals.

Baker Tips/Notes

Once the tart dough is prepared, it is good to refrigerate the dough before and aftet placing in tart shell moulds. Refrigerating the dough will help to make a crispier tarts.
For mousse, it is good to keep in mind that the whipping cream should be whipped properly without over whipping it.

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