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No-Bake Pistachio Mascarpone Tart

Pistachio Mascarpone Tart

I LOVE pistachios. They’re probably my favorite nut. So naturally, I love any pistachio dessert. Pistachio gelato, pistachio cake, pistachio creme brulee…I could go on. When I was in Italy this past September, I even had a fresh croissant filled with pistachio cream. And it was one of the best things I had on the trip. So I guess that croissant inspired this no-bake pistachio mascarpone tart in a way. 

I love this tart because it requires no baking. Just whipping a few ingredients together, and you have a perfect dessert that doesn’t take a lot of time to make, and it’s so easy to put together. Convenience at its finest! It will also keep in the fridge for a few days, so you can make it days in advance when you have some spare time. 

What Is In This Pistachio Mascarpone Tart? 

Pistachio Cream Spread

It’s a sweet cream made from pistachios, and it was heavenly when I had it in a croissant in Italy. While this pistachio cream is mixed with mascarpone in this tart, it can be used on its own on things like waffles, pancakes, toast, crepes, or even a topper for ice cream! 
I bought mine at my local Italian grocery store, but this is a good pistachio cream, if you’re looking for one online. 

Mascarpone

The mascarpone is whipped in this tart to create a light, fluffy filling. And when it’s mixed in with the pistachio cream, it creates the perfect velvety texture and flavor for this tart. 

Amaretti Cookie Crust

We can’t forget the crust! Similar to a graham cracker crust, this tart uses amaretti cookies. Their flavour compliments the pistachio and mascarpone filling beautifully. I bought packaged amaretti cookies, similar to these ones, which I think would work best. 

Pistachio Mascarpone Tart

Pistachio Mascarpone Tart

How to Make this Pistachio Mascarpone Tart – Step by Step

Cut 2 strips of parchment paper that will function as tabs to pull the tart out off of the pan. Cut a piece of parchment paper into a circle to fit the base of the pan. Place the strips in an “X” on to the base of the pan, with the circle over top (photo 1).  Over medium heat, melt butter in a saucepan. Once melted, remove from heat and set aside. 

In a food processor, process the amaretti cookies until they are a fine, crumb-like texture (photo 2). 

In a medium-sized bowl, mix the crushed amaretti cookie crumbs, melted butter, salt, and brown sugar with your hands until all the amaretti are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist (photo 3 and 4). 

Press the crumbs evenly and tightly into a springform pan into one layer. Place the pan into the fridge while you make the filling (photo 5). 

With a stand mixer or hand mixer, whip the whipping cream until stiff peaks form. Set aside (photo 6)

Pistachio mascarpone tart - step by step

In a stand mixer, combine the mascarpone and pistachio cream. Whip until the two are well-blended and a cream-like consistency is reached (photo 7). 

Fold the whipping cream into the pistachio-mascarpone cream (photo 8). 

Remove the springform pan from the fridge, and top the crust with the pistachio-mascarpone filling. Place the tart back in the fridge and allow it to firm up for at least 2 hours, or overnight (photo 9). 

When you’re ready to serve the tart, remove it from the fridge, remove from the pan, and top with chopped pistachios. Cut the tart into pieces, serve and enjoy! 

Pistachio mascarpone tart - step by step

Extra Tips for Making this No-Bake Pistachio and Mascarpone Tart: 

  • The quantities in this recipe are based on a 9 inch springform pan. 
  • If you can’t find pistachio cream in your area, you can substitute nutella and the tart would turn out just as delicious. 
  • The tart will keep in the fridge up to a few days, so you can make it well in advance of when you’re planning on serving it. 

Other Tart and Cake Recipes You Might Like: 

If you’ve tried making this No-Bake Pistachio and Mascarpone Tartor any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAMFACEBOOKTWITTER, and PINTEREST to see more delicious food and what I’ve been up to. 

 

Pistachio Mascarpone Tart

Pistachio Mascarpone Tart

This no-bake pistachio mascarpone tart is the perfect dessert to make if you're in a hurry! The amaretti cookie crust takes no time to make, and the blend of pistachio cream and mascarpone work beautifully together. Just put it in the fridge to firm up and you have a dessert that everyone will love! 

Course Dessert
Cuisine Italian
Keyword amaretti, dessert, mascarpone, pistachio, pistachio tart, tart
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 people
Author Pina

Ingredients

For the Amaretti Cookie Crust:

  • 7 tbsp butter
  • 6 cups amaretti cookies
  • 3/4 tsp salt
  • 1/3 cup brown sugar

For the Pistachio-Mascarpone Filling:

  • 1/2 cup whipping cream
  • 1 cup pistachio cream
  • 1 1/4 cup mascarpone cheese, at room temperature
  • chopped pistachios to top the tart with

Instructions

  1. Cut 2 strips of parchment paper that will function as tabs to pull the tart out off of the pan. Cut a piece of parchment paper into a circle to fit the base of the pan. Place the strips in an "X" on to the base of the pan, with the circle over top. 

  2. Over medium heat, melt butter in a saucepan. Once melted, remove from heat and set aside.

  3. In a food processor, process the amaretti cookies until they are a fine, crumb-like texture.

  4. In a medium-sized bowl, mix the crushed amaretti cookie crumbs, melted butter, salt, and brown sugar with your hands until all the amaretti are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist. 

  5. Press the crumbs evenly and tightly into a springform pan into one layer. Place the pan into the fridge while you make the filling. 

  6. With a stand mixer or hand mixer, whip the whipping cream until stiff peaks form. Set aside. 

  7. In a stand mixer, combine the mascarpone and pistachio cream. Whip until the two are well-blended and a cream-like consistency is reached. 

  8. Fold the whipping cream into the pistachio-mascarpone cream. 

  9. Remove the springform pan from the fridge, and top the crust with the pistachio-mascarpone filling. 

  10. Place the tart back in the fridge and allow it to firm up for at least 2 hours, or overnight. 

  11. When you're ready to serve the tart, remove it from the fridge, remove from the pan, and top with chopped pistachios. Cut the tart into pieces, serve and enjoy! 

Recipe Notes

  • The quantities in this recipe are based on a 9 inch springfrom pan. 
  • If you can't find pistachio cream in your area, you can substitute nutella and the tart would turn out just as delicious. 
  • The tart will keep in the fridge up to a few days, so you can make it well in advance of when you're planning on serving it. 

No-Bake Pistachio Mascarpone Tart

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