Pistachio and mascarpone tart: a luxurious take on the classic Swedish almond tart

Delve into the indulgent world of this Pistachio and Mascarpone Tart, a luxurious reinterpretation of the classic Swedish almond tart. This version elevates the traditional recipe with a rich and creamy mascarpone and pistachio filling, nestled between layers of light and airy pistachio meringue. Each bite offers a perfect blend of nutty flavors and creamy textures, making it a sophisticated treat for any occasion.

Why you'll love this: The unique combination of ground pistachios in the meringue and pistachio-mascarpone cream creates an experience that is both creamy and flavorful. This tart is not overly sweet, allowing the natural richness of the pistachios to shine, complemented by the velvety mascarpone. This is a dessert that combines elegance and delicious taste, sure to impress pistachio lovers and dessert lovers alike.

Perfect opportunity: This tart is perfect for elegant dinners, tea parties or special celebrations where a touch of sophistication is desired. Its stunning presentation, adorned with pistachios and optional rose garnishes, makes it a centerpiece-worthy dessert that is as beautiful as it is delicious.

Decorating tips:

• Walnut border: Press the crushed pistachios generously around the edges of the tart to achieve a nice textured appearance.
• Rose garnishes: If possible, place a few edible rose petals or small rose flowers in the center for a romantic and visually striking decoration.
• Dust Delight: A light dusting of icing sugar on the tart can add a touch of sweetness and a refined finish.

Ingredients:

• For the meringue base:
  • 4 egg whites
  • 80 g granulated sugar
  • 150 g ground pistachios (about 300 g with shells)
• For the cream filling:
  • 500 g mascarpone
  • 200 g pistachio spread (sweet)
• For decoration:
  • 80 g whole pistachios (about 160 g with shells)
  • Optional: Edible rose petals for decoration

Recipe:

1. Prepare the meringue:
   • Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
   • Gently fold in the ground pistachios using a spatula.
   • Divide the mixture evenly between two 20 cm baking tins lined with baking paper and smooth the tops.
   • Bake at 180°C (356°F) for 25 minutes or until cookies are lightly browned and firm. Let cool completely.
2. Prepare the cream filling:
   • In a bowl, mix the mascarpone with the pistachio spread until smooth and homogeneous.
3. Assemble the pie:
   • Place a layer of meringue on a serving plate. Spread half of the mascarpone-pistachio cream on top.
   • Cover with the second layer of meringue and spread the rest of the cream.
   • Decorate the edges and top with crushed pistachios and, if using, rose petals.

Treat yourself to this Pistachio and Mascarpone Tart, a splendid dessert that brings a touch of luxury to your table and delights the palate with its exquisite combination of flavors!