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Last Updated on December 27, 2024 by Tracy
This festive pistachio tart with a creamy filling, dark chocolate, and pomegranate arils is the perfect holiday dessert. Rich, colorful, and worth the prep time—your guests will love this unique holiday dessert! While this post is sponsored by Florida Dairy Farmers, all opinions and the recipe are my own.
The holidays are the perfect time to gather together, share laughter with loved ones, and enjoy in delicious eats and treats that make the season feel even more magical. If you’re looking for a show-stopping dessert that’s as festive as it is flavorful, this Pistachio Tart is it. With its smooth filling, crunchy dark chocolate garnish, and vibrant pomegranate arils, this dessert looks like it came straight from a holiday magazine!
The vibrant green from the pistachios and the ruby red pomegranate arils make this pie a festive showstopper, perfectly capturing the colors of the holiday season.
While this Holiday Pistachio Tart is as gorgeous as it is delicious, I’ll be honest—this isn’t a “whip it up in 10 minutes” kind of dessert. But it’s worth it! And, aren’t the holidays are all about slowing down, savoring special moments, and putting a little extra love into everything you do?! This pistachio tart with chocolate and pomegranate is no exception.
The key to its smooth, creamy texture lies in one crucial step: soaking the pistachios. And that means you have to take off all the shells before doing that.
Pro Tip: Look for pistachios with no shells!
You’ll need to give them a nice long soak in water—overnight or at least 6 hours—to soften them up. While this step does require a little patience, it’s what will make your filling extra creamy. Oh, and once that’s done, you have to peel off the “skin” of the pistachios. Softening the pistachios not only helps get that “skin” off, but it allows them to blend seamlessly into a luscious, velvety filling.
Think of this pie as a labor of love—a dessert it’s not a last-minute treat; it’s a show-stopping masterpiece that looks as festive as it tastes.
The best part? Once the prep is done, the hard work is over. You’ll just need to pop it in the freezer to set and add those beautiful finishing touches of dark chocolate and pomegranate arils.
So go ahead—embrace the process, take your time, and let this Pistachio Tart become a new holiday tradition. After all, the best things in life are worth the wait!
Pistachio Tart Holiday Serving Tips
Make Ahead: You can prepare this pie a day or two before serving. Just keep it in the freezer until about 10-15 minutes before you’re ready to slice and serve.
Whipped Cream: Top each slice with whipped cream just before serving for an elegant presentation.
Holiday Pairings: Serve this frozen Pistachio Tart alongside a glass of cold Florida Milk, hot cocoa, coffee, or a festive cocktail for the ultimate holiday treat.
Wine Pairing Suggestions
A dessert as rich and festive as this pistachio pie deserves a wine that complements its flavors without overpowering them. I’d recommend a Moscato d’Asti—a lightly sparkling, sweet Italian wine with notes of honey, peach, and citrus. Its delicate sweetness and effervescence will balance the richness of the pistachios and the crust while enhancing the tartness of the pomegranate arils.
If you prefer something with less fizz, a late-harvest Riesling is another great option. It offers a bright acidity and sweet, fruity flavors that pair beautifully with the creamy filling and festive garnishes.
The holidays are all about creating moments of joy and connection with the people you love most. This Pistachio Tart is more than just a dessert; it will bring smiles to the table! With its creamy filling and bright garnishes, it’s guaranteed to make any gathering a little sweeter.
So, gather your friends and family, share stories over dessert, and savor the magic of the season—one delicious bite at a time. Alright, let’s make that Pistachio Tart with yogurt, shall we?
Pistashio Tart
Ingredients
- 1 ½ cups pistachios shells and skins removed – see below
- 3/4 cup whole Florida Milk
- 1 cup vanilla whole milk greek yogurt
- ½ cup maple syrup
- 4 tablespoons butter at room temperature
- 1 tablespoon vanilla extract
- ¼ cup chopped dark chocolate for garnish
- ¼ cup pomegranate arils for garnish
- 1 store bought graham cracker pie crust
- whipped topping optional
Instructions
- Remove the shells from the pistachios and add them to a medium-size bowl, cover with water and refrigerate overnight (or a minimum of 6 hours).
- Rinse the pistachios with clean water and remove as many of the skins as possible.
- Add all of the filling ingredients to blender and blend until completely smooth.
- Pour the mixture onto the crust. Cover and place in the freezer to set for about 2-3 hours.
- Garnish with chopped dark chocolate and pomegranate arils, if desired
- Top with homemade whipped cream, if desired
Notes
Nutrition
Have you ever made a Pistachio Tart before?
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