Pistachio & Butter Pecan Ice-Cream Tart


by: Sandra's Easy Cooking

Refreshing and delicious tart!


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serves: 6-8

2 cups (454 g) unpeeled Pistachios

1 tbs (14 g) Shortening, more if needed

1 cup (142 g) all purpose flour

1 tbs (14 g) caster sugar

4-5 cups (about 900 g) ice-cream (any but my choice is Butter Pecan)



Nutrition Facts
Pistachio & Butter Pecan Ice-Cream Tart

Servings Per Recipe: 6

Amount per Serving

Calories: 727

  • Total Fat: 42.8 g
  •     Saturated Fat: 14.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 66 mg
  • Sodium: 123.7 mg
  • Total Carbs: 71.3 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 38.3 g
  • Protein: 18.8 g

how is this calculated?

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1.  Peel the pistachios, place in food processor, separate about 3 Tbs for garnish.

2.  Combine ground pistachio with flour, shortening and sugar.

3.  Knead until you form a thick dough. You have to work fast so the shortening doesn't melt from hand heat.

4.  Once you form the dough ball, you can wrap it in plastic wrap and put in the fridge, however you can work with it right away.

5.  Put in the tart baking pan and spread by pushing all over the pan.

6.  Punch the bottom with the fork and bake on 375F/190C for about 15 minutes, or until the crust is golden all around.

7.  Take it out of the oven, cool for 5 minutes.

8.  Take the ice-cream box out and leave it on the counter top for 10 minutes. This way it will softened just a bit but not all the way.

9.  Put a few spoons at the time on still warm tart crust and spread, continue until you have reached full tart pan.

10.  Place in the freezer and leave overnight.

11.  Once it's fully frozen, take off the ring of the tart pan.

12.  Sprinkle with extra ground pistachio and cut into pieces.

Cooks' note:
You can make or use any flavor of ice cream.

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