This soft, buttery crust holds a rich pistachio cream and frangipane filling, topped with crushed pistachios and a sprinkle of powdered sugar. It’s just like a pistachio croissant but made without eggs or dairy, giving you all the delicious flavor in a new way.
Pistachio Croissant Tart
Ingredients
For the Croissant Dough:
- All-Purpose Flour: 2 cups 250g
- Instant Yeast: 2 ¼ tsp 1 packet
- Sugar: 2 tbsp
- Salt: 1 tsp
- Non-Dairy Milk: ½ cup 120ml, warmed
- Water: ¼ cup 60ml, warmed
- Vegan Butter: ¾ cup 170g, chilled and cubed
For the Pistachio Filling:
- Shelled Pistachios: 1 cup 130g, finely ground
- Sugar: ¼ cup 50g
- Vegan Butter: 2 tbsp 28g, softened
- Non-Dairy Milk: 2 tbsp 30ml
- Vanilla Extract: 1 tsp
- Almond Extract: ½ tsp optional
For the Tart:
- Apricot Jam: 2 tbsp optional, for glazing
- Powdered Sugar: for dusting
- Extra Shelled Pistachios: ¼ cup for topping, optional
Instructions
Prepare the Croissant Dough:
- Mix Dry Ingredients: In a large bowl, combine flour, yeast, sugar, and salt.
- Add Liquids: Mix the warm non-dairy milk and water, then add to the dry ingredients. Mix until the dough comes together.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 5 minutes until smooth. You can also use a stand mixer with a dough hook.
- Rest: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Incorporate Butter: Roll out the dough into a rectangle (about 12×18 inches). Evenly distribute the chilled vegan butter cubes over 2/3 of the dough. Fold the dough into thirds (like a letter), and then roll it out again into a rectangle. Repeat this folding and rolling process 3 times, chilling the dough for 15 minutes between each fold.
- Chill: After the final fold, wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
Prepare the Pistachio Filling:
- Blend Ingredients: In a food processor, combine ground pistachios, sugar, vegan butter, non-dairy milk, vanilla extract, and almond extract (if using). Blend until smooth and creamy.
Assemble the Tart:
- Roll Out Dough: Preheat the oven to 375°F (190°C). Roll out the croissant dough into a large rectangle (about 12×16 inches) on a floured surface.
- Spread Filling: Spread the pistachio filling evenly over the dough, leaving a 1-inch border around the edges.
- Form the Tart: Starting from one long side, roll the dough into a log. Slice the log into 2-inch pieces and arrange them cut side up in a greased tart pan or a baking dish.
- Bake: Bake in the preheated oven for 25-30 minutes or until golden brown and puffed.
Finish the Tart:
- Glaze (Optional): Warm the apricot jam and brush over the tart for a shiny finish.
- Top and Serve: Dust with powdered sugar and sprinkle with extra pistachios. Serve warm or at room temperature.
Notes
Tips:
- Vegan Butter: Ensure your vegan butter is very cold when incorporating it into the dough to get that flaky texture.
- Filling Variations: You can add a bit of orange zest to the pistachio filling for a citrus twist.
- Storage: Store the tart in an airtight container at room temperature for up to 3 days or freeze for longer storage.