This Pistachio Pudding Tart is a creamy and nutty delight! With a crispy crust and smooth pudding filling, it’s perfect for any dessert lover. Plus, it’s so easy to make!
I love how the bright green color makes it look so fun on the table. You can serve it to impress guests or just enjoy it yourself—because who says you can’t treat yourself? 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the tart. If you don’t have them, crushed cookies like Oreo or digestive biscuits can be a tasty alternative.
Pistachio Pudding Mix: This is what gives the tart its signature flavor. If you want a different flavor, vanilla pudding mix works too, but you’ll lose the pistachio taste.
Cream Cheese: Adds richness and creaminess to the filling. You can replace it with mascarpone cheese or a dairy-free cream cheese for a lighter version.
Whipped Cream: I prefer homemade whipped cream for its freshness. Whipped topping is convenient but may have preservatives.
How Do You Achieve the Perfect Crust?
The crust needs to be sturdy to hold the creamy filling, so get this step right! Here’s how to make sure you have a great tart crust:
- Mix the graham cracker crumbs with sugar and melted butter until fully combined.
- Press the mixture firmly into the pan using the back of a measuring cup. This helps it hold together after baking.
- To achieve a golden color and crispy texture, bake for about 8–10 minutes. Keep an eye on it to avoid overbaking!
- Make sure to let it cool completely before pouring in the filling, so it stays crisp.
How to Make a Delightful Pistachio Pudding Tart
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Pistachio Pudding Filling:
- 1 package (3.4 oz) instant pistachio pudding mix
- 2 cups whole milk
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Whipped cream
- Chopped pistachios
How Much Time Will You Need?
This recipe will take about 20 minutes of active preparation time, plus at least 4 hours for chilling in the refrigerator to set. It’s an easy, make-ahead dessert that can be enjoyed later!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter until everything is evenly mixed. This will form your crust. Press this crumb mixture firmly and evenly into a 9-inch tart pan with a removable bottom. Make sure to cover both the bottom and the sides of the pan. Now, bake the crust for about 8-10 minutes, until it’s set and lightly golden. Once it’s baked, take it out of the oven and let it cool completely.
2. Make the Pistachio Pudding Filling:
While your crust is cooling, grab a large mixing bowl. Whisk together the instant pistachio pudding mix and the cold whole milk for about 2 minutes, or until the mixture thickens and turns creamy. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until you have a smooth, creamy mixture.
3. Combine the Mixtures:
Now it’s time to bring the two mixtures together! Gently fold in the cream cheese mixture into the pistachio pudding until everything is well mixed and smooth. Be careful not to overmix; you want to keep it light and fluffy!
4. Fill the Tart and Chill:
Pour the pistachio pudding filling into your cooled graham cracker crust. Use a spatula to smooth the top. Cover the tart and place it in the refrigerator to chill for at least 4 hours, or until it’s fully set.
5. Serve and Enjoy:
Before serving, add a generous dollop of whipped cream on top of the tart and sprinkle with chopped pistachios for that extra crunch and flavor. Slice it up, serve chilled, and enjoy the creamy, nutty goodness of your homemade Pistachio Pudding Tart!
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can use low-fat milk if you prefer! However, keep in mind that the tart might not be as creamy and rich as it would be with whole milk. For a creamier texture, consider using half-and-half or whole milk for the best results.
How Can I Make the Tart Gluten-Free?
To make this tart gluten-free, substitute the graham cracker crumbs with gluten-free cookie crumbs or specifically gluten-free graham crackers. Make sure to check the labels of your pudding mix to ensure it’s gluten-free as well.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The tart is best enjoyed chilled, so just take it out, slice, and serve!
Can I Make This Tart in Advance?
Absolutely! This tart is perfect for making ahead of time. You can prepare it a day or two in advance; just make sure to keep it covered in the refrigerator until you’re ready to serve. It’ll save you time on the day of your gathering!
