Pistachio Torte
A layered dessert with a nutty pistachio crust, creamy filling, and whipped cream topping. It's a rich and gluten-free treat. Perfect for special occasions.
Nutrition
Calories: 390kcalCarbohydrates: 30gProtein: 6gFat: 28gSaturated Fat: 13gCholesterol: 55mgSodium: 160mgFiber: 2gSugar: 22g
Ingredients
For the crust
- ½ cup butter softened
- ½ cup pistachios or pecan
- 1 tablespoon sugar
- ¾ cup ground almonds or finely crushed breadcrumbs
For the filling
- 8 oz mascarpone or cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup whipped cream
- 2 cups evaporated milk
- 3.4 oz instant pistachio pudding mix (about 2 boxes)
- ½ cup ground pistachios
For the topping
- 1 ½ cups whipped topping or whipped heavy cream
- ¼ cup chopped pistachios
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C).
- Mix butter, ground pecans/pistachios, sugar, and ground almonds/breadcrumbs until a crumbly dough forms.
- Press into a 9-inch springform pan and bake for 12–15 minutes, until golden and fragrant. Let cool completely.
Make the filling
- Beat mascarpone (or cream cheese), powdered sugar, and vanilla until smooth.
- Gently fold in whipped cream, then spread over the cooled crust. Chill for 10–15 minutes.
- In a bowl, whisk evaporated milk and pistachio pudding mix until thick.
- Stir in ground pistachios for extra texture.
- Spread evenly over the cheesecake layer and chill for 10–15 minutes until set.
Add the Whipped Topping
- Spread the whipped topping over the pistachio layer.
- Sprinkle with chopped pistachios.
- Refrigerate for at least 3 hours before slicing.
Notes
To make a Chocolate Pistachio Torte cake, you can incorporate chocolate into both the crust and the filling.
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