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Pistachio Croissant Tart

Course Dessert

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 12x18 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 12x16 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.