Monday, December 13, 2010

Holiday Cooking: Pistachio Tart

Tonight I made a light dessert loaded with flavor.  It starts out with a nutty crust followed by a cream cheese layer, pistachio pudding, Cool Whip and finally a sprinkling of nuts.   It is MMMM   Good.

The funny thing is I usually make this dessert around the holiday time.  But it is so yummy, versatile, and easy to make you can make it anytime.  If you are not a fan of pistachio pudding, use your favorite pudding.  Same goes for the nuts, use your favorite.

                                        Pistachio Tart


1-cup flour
2 tablespoons sugar
¼ cup finely chopped pistachios
1 stick (1/2 cup) unsalted butter
1 (8-ounce) package cream cheese – cut into 1 - inch chunks
2/3 cup powdered sugar sifted
1 (8-ounce) carton Cool Whip - divided
2- (3.4-ounce) boxes pistachio instant pudding and pie filling
2-1/2 cups cold milk
¼ cup coarsely chopped pistachios


1.Pre heat oven to 375 degrees.
2.  Lightly butter the bottom of a 9x13 inch-baking dish.
3. In a medium bowl whisk together the flour, sugar and pistachios.  
4.  Grate the butter into the flour mixture.  With fingertips work the butter into the flour mixture until it resembles cornflakes.   This makes the crust.
5. Spoon the flour mixture evenly in the bottom of the pan and press into the pan.
6.  Bake the crust for 10 minutes or until edges start turning a light golden brown.  Remove from the oven and let it cool.
7.  In a large mixing bowl add the cream cheese.  Beat the cream cheese and gradually add the sifted powdered sugar.  Beat until the sugar and the cream cheese are incorporated.  Add half of the carton of   Cool Whip and beat for another minute or until the Cool Whip is blended into the  cream cheese mixture.   
8.  Spread the mixture over the crust.
9. In a medium-mixing bowl add the pistachio pudding and cold milk.  Beat for two minutes with a whisk.  Let stand for 5 minutes.
10. Spread the pudding mixture over the cream cheese layer.
11. Spread the remaining Cool Whip over the pudding layer and sprinkle pistachios over the Cool Whip.
12.  Cover and refrigerate for 2 or more hours.  Serve chilled.

Makes 12 servings 

Grating Butter Into Flour Mixture

Butter Incorporated Into Flour Mixture

Baked Crust

Cubed Cream Cheese

Cream Cheese and Powdered Sugar Incorporated

Cream Cheese Mixture Spread Over the Crust

Pistachio Pudding Layer

Cool Whip Layer

Ready for Fridge

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