Nut and Pistachio Caramel Tart is an elegant, rich dessert featuring a buttery almond-based pastry shell filled with golden caramel and whole roasted nuts. This tart strikes a perfect balance between sweet, crunchy, and nutty, making it ideal for festive gatherings or as a sophisticated treat to finish a meal.
Why You’ll Love This Recipe
This tart delivers both visual appeal and gourmet flavor. Here’s why it stands out:
Rich and silky caramel infused with honey and vanilla
Beautiful contrast between buttery crust and crunchy nuts
Ground almonds in the pastry add depth and texture
Pistachios and almonds create visual elegance and natural sweetness
Perfect for special occasions or holiday entertaining
Can be made in advance and served chilled or room temperature
No artificial flavors—just real, quality ingredients
Excellent balance of salty and sweet
Offers a stunning centerpiece without excessive decoration
Impressively professional yet manageable at home
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the pastry:
unsalted butter, softened
sugar
egg
ground almonds
all-purpose flour
salt
For the caramel nut filling:
whole pistachios (unsalted, shelled)
whole almonds (unsalted)
sugar
unsalted butter
heavy cream
honey
vanilla extract
salt
directions
1. Prepare the pastry
Cream the softened butter and sugar together until pale and fluffy.
Beat in the egg until fully incorporated.
Stir in the ground almonds and a pinch of salt.
Add the flour and mix gently until the dough comes together.
Shape the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
2. Line the tart pan and pre-bake
Roll out the chilled pastry on a lightly floured surface to fit a 28 cm tart pan.
Gently press the dough into the pan and trim the excess.
Prick the base with a fork to prevent puffing.
Line with parchment paper and fill with baking beans or pie weights.
Bake at 180°C (350°F) for 15 minutes.
Remove parchment and weights, then bake for another 10 minutes until golden.
Let the crust cool completely in the pan.
3. Make the caramel filling
In a heavy-bottomed saucepan, melt the sugar over medium heat, stirring only as needed until it turns deep amber.
Carefully add the butter and stir until melted and smooth.
Slowly pour in the cream—be cautious as it will bubble vigorously.
Add honey, vanilla extract, and a pinch of salt. Stir until combined and smooth.
Remove from heat and fold in the pistachios and almonds until evenly coated.
4. Assemble the tart
Pour the caramel-nut mixture into the cooled tart shell.
Use a spatula to spread the nuts evenly.
Let cool at room temperature for 1 hour, then refrigerate until set—at least 2–3 hours.
5. Serve
Slice with a sharp knife and serve at room temperature or chilled.
Optional: Garnish with a sprinkle of flaky sea salt or a drizzle of melted dark chocolate.
Servings and timing
Prep time: 25 minutes
Chill time: 1 hour (pastry) + 2–3 hours (assembled tart)
Bake time: 25 minutes
Total time: 4 hours (including chilling)
Servings: 10–12
Calories per serving: Approximately 450–500 kcal
Difficulty: Intermediate
Variations
Mixed nut blend: Add hazelnuts, pecans, or cashews for variety.
Spiced caramel: Add cinnamon or cardamom to the caramel for warmth.
Chocolate base: Brush melted chocolate over the baked crust before adding caramel.
Citrus accent: Add orange zest to the caramel for a bright flavor twist.
Salted caramel version: Increase salt and use salted butter for a deeper contrast.
Mini tarts: Use a muffin tin for individual servings.
Vegan alternative: Use dairy-free butter and cream; sub agave for honey.
Nut-free option: Replace nuts with seeds (e.g., pumpkin and sunflower).
Shortbread crust: Use a crisp, buttery shortbread base instead of almond pastry.
Decorative top: Arrange the nuts in a spiral or concentric circles before setting.
storage/reheating
Store the tart in the refrigerator, covered, for up to 5 days.
To serve:
Allow it to come to room temperature for 20–30 minutes before slicing for best texture.
Do not microwave or reheat, as the caramel may separate or become overly sticky.
The tart can also be frozen (un-garnished) for up to 1 month. Wrap tightly and thaw in the fridge before serving.
FAQs
Can I use store-bought pastry?
Yes, but homemade pastry with almonds provides superior texture and flavor.
What type of pistachios should I use?
Use unsalted, shelled pistachios—either raw or lightly toasted for extra flavor.
How do I prevent the caramel from burning?
Watch closely and stir gently. Use medium heat and remove from the heat as soon as it turns amber.
Can I make this tart ahead of time?
Yes, it holds well in the fridge and can be made up to two days in advance.
Is this tart very sweet?
It’s rich, but the nuts and a touch of salt balance the sweetness nicely.
How do I cut this tart cleanly?
Chill before slicing and use a sharp knife lightly oiled or heated for clean cuts.
What if I don’t have a tart pan?
Use a pie dish, but reduce the filling amount slightly and monitor baking time.
Can I use other sweeteners instead of sugar?
You may substitute light brown sugar for a deeper caramel note, but avoid liquid sweeteners.
Do I have to chill the pastry dough?
Yes, chilling helps prevent shrinkage and ensures a crisp, flaky crust.
What should I serve with this tart?
It’s perfect on its own, but a dollop of crème fraîche or whipped cream complements it nicely.
Conclusion
Nut and Pistachio Caramel Tart is a luxurious dessert that’s both indulgent and elegant. With its buttery almond crust, golden caramel, and crunchy nuts, it’s a satisfying treat that impresses without needing excessive decoration. Whether for a holiday table, a dinner party, or a weekend indulgence, this tart brings warmth, texture, and richness to any occasion.
Nut and Pistachio Caramel Tart
- Total Time: 55 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
This Nut and Pistachio Caramel Tart is a luxurious dessert featuring a buttery almond pastry shell filled with crunchy whole nuts and rich, golden caramel. Perfect for special occasions or indulgent weekends, it’s a stunning blend of texture and flavor that nut lovers will adore.
Ingredients
For the Pastry:
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140 g unsalted butter, softened
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80 g sugar
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1 large egg
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50 g ground almonds
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270 g all-purpose flour
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Pinch of salt
For the Caramel Nut Filling:
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200 g whole pistachios (unsalted, shelled)
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100 g whole almonds (unsalted)
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200 g sugar
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100 g unsalted butter
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150 ml heavy cream
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2 tbsp honey
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1 tsp vanilla extract
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Pinch of salt
Instructions
1. Prepare the Pastry:
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Cream butter and sugar until light and fluffy.
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Mix in the egg, ground almonds, and salt.
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Add flour and mix just until dough forms.
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Shape into a disk, wrap, and chill for at least 1 hour.
2. Blind Bake the Crust:
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Preheat oven to 180°C (350°F).
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Roll out chilled dough to fit a 28 cm tart pan.
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Press into pan, trim edges, and prick base with a fork.
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Line with parchment, fill with baking weights.
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Bake 15 minutes, remove weights, and bake another 10 minutes until golden. Let cool.
3. Make the Caramel Filling:
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In a heavy-bottomed pan, melt sugar over medium heat until deep amber.
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Stir in butter until melted.
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Carefully add cream (it will bubble), then honey, vanilla, and salt. Stir until smooth.
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Fold in pistachios and almonds.
4. Assemble the Tart:
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Pour warm caramel-nut mixture into the baked crust.
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Smooth the surface and let set at room temperature. Chill slightly if needed for clean slicing.
Notes
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For variation, use hazelnuts or pecans alongside pistachios.
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Garnish with a sprinkle of flaky sea salt or edible gold for a luxe finish.
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Tart keeps well refrigerated for 3–4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired