Pistachio Crème Brûlée Tarts

Delectable pistachio crème brûlée tarts made with pistachio pastry, a crème brûlée filling and a pistachio caramel topping.

If you’re a fan of crème brûlée then you probably think you can’t improve on it! So let us prove you can with these delectable pistachio crème brûlée tarts made with pistachio pastry, a crème brûlée filling and a pistachio caramel topping.

Pistachio Crème Brûlée Tarts

Makes 6 individual tarts | Preparation time 40 mins plus chilling and cooling | Baking time 1 hour 10 mins-1 hour 15 mins (15 mins followed by 55 mins-1 hour)


For the pastry:

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  • 70g unsalted pistachio nuts
  • 150g plain flour, sifted plus extra for dusting
  • 100g butter, cut into small cubes
  • 1 medium egg, lightly beaten

For the crème brûlée filling:

  • 300ml single cream
  • 20g caster sugar
  • 1 tsp vanilla extract
  • 3 egg yolks

For the pistachio caramel topping:

  • 50g demerara sugar
  • 20g pistachio nuts, finely chopped
  1. For the pastry, blitz the pistachios in a food processor until they form a fine powder. Place in a large bowl along with the flour then rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add the egg and bring together with a round ended knife to form a dough, adding a little water if the pastry is too dry. Wrap in cling film and chill in the fridge for 30 mins.
  2. Grease the bases and sides of six 10cm diameter loose bottomed tart tins. Remove the pastry from the fridge and divide into six equal portions. Lightly dust your work surface with flour, roll out one piece of pastry so it is big enough to line the base and sides of a tart tin. Gently ease the pastry into a prepared tin and trim the excess. Repeat with the rest of the pastry then place the tart tins onto a baking tray and chill for one hour or until the pastry is completely firm.
  3. Preheat the oven to 190°C/170°C fan/gas mark 5. Prick the bases of the pastry cases, several times, with a fork. Line each of the pastry cases with baking paper and add some baking beans. Bake blind for 15 mins, removing the paper and beans after 20 mins to allow the base to become crisp. Remove from the oven then turn the temperature down to 140°C/120°C fan/gas mark 1.
  4. For the crème brûlée filling, whisk together the single cream, caster sugar, vanilla extract and egg yolks in a jug. Pour the mixture into the six pastry cases and bake for 55 mins-1 hour then remove from the oven. The filling should still be a little wobbly in the centre of the tarts as it will continue to cook a bit even when out of the oven. Allow to cool completely.
  5. Apply an even layer of demerara sugar over the top of each tart so the tarts are completely covered. Caramelise the sugar using a cook’s blow torch by holding the flame fairly close to the sugar and keep moving it around until the sugar turns to caramel. Alternatively place the tarts under a very hot grill. While the caramelised layer is still warm and soft, sprinkle with the finely chopped pistachios.


  • The pastry can be frozen for up to 3 months. For uncooked dough wrap well in cling film or to freeze the cooked pastry cases store in an airtight container. Defrost both before using.
  • To avoid spilling any of the filling you may find it easier to put the crème brûlée mixture into the pastry cases once they are in the oven rather than having to carry the filled cases to the oven.

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