Pistachio & Basil Tart with a Zesty Lemon Twist Recipe

Is everyone else as obsessed with Maja Vase’s website, Instagram feed, and everything she does as much as I am? 

Her pastries are so delicate and beautiful. 

I can’t imagine pastries more perfect. 

After strolling through nearly every page on her website and trying to find her books available somewhere in the US, I came across a free *English!* e-book she put out last year. 

It is beautiful and wonderful, and I want to make everything in it. Here is my first go at one of her recipes. 

This recipe is from the e-book, which is measured in grams. She’s a pastry chef, so let’s do her right and use grams.

Making The Pistachio & Basil Tart with a Zesty Lemon Twist

Indulge your taste buds with the delightful combination of nutty pistachios, aromatic basil, and a burst of citrus in this Pistachio & Basil Tart.

The crisp pistachio shortcrust, luscious pistachio frangipane, and refreshing basil lemon ganache come together to create a harmonious symphony of flavors that will leave you craving for more.

Pistachio Shortcrust


  • 25 g unsalted pistachios
  • 125 g all-purpose flour
  • 50 g powdered sugar
  • 75 g butter, cold
  • 1 pinch of salt
  • 1/2 egg


1. In a blender, pulse the pistachios until finely chopped.

2. Add flour, powdered sugar, salt, and cold butter. Pulse until the mixture resembles fine crumbs.

3. Add the egg and pulse again until the dough comes together.

4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.

5. Roll out the chilled dough between two sheets of parchment paper and gently press it into a tart pan (20 cm diameter).

6. Let the crust rest in the refrigerator while you prepare the pistachio frangipane.

Pistachio Frangipane


  • 50 g unsalted pistachios
  • 50 g sugar
  • 50 g butter, soft
  • 1/2 egg
  • 1 pinch of salt


1. Pulse the pistachios in a blender until finely chopped.

2. In a bowl, beat together chopped pistachios, sugar, soft butter, egg, and a pinch of salt until light and fluffy.

3. Fill the tart shell halfway with the pistachio frangipane.

4. Bake for 20 minutes at 175°C (350°F) or until the frangipane is golden brown.

5. Allow the tart to cool completely.

Basil Lemon Ganache


  • 200 g white chocolate (Ivoire 35%)
  • 60 ml heavy cream
  • 20 g glucose syrup
  • 40 ml lemon juice
  • 1 tsp finely grated lemon zest
  • 8-10 basil leaves


1. Finely chop the white chocolate and place it in a bowl.

2. In a saucepan, bring heavy cream, glucose syrup, lemon juice, and lemon zest to a boil.

3. Pour the hot mixture over the chopped chocolate, letting it sit for 1 minute.

4. Stir the ganache in a circular motion until smooth. Add basil leaves and use a hand blender to mix until well incorporated.

5. Pour the basil lemon ganache over the cooled frangipane and refrigerate for at least 1 hour.


  • Melted white chocolate (for decoration)
  • Pistachio pieces
  • Basil leaves

1. Decorate the chilled tart with melted white chocolate, creating a design of your choice.

2. Garnish with pistachio pieces and fresh basil leaves.

Frequently Asked Questions (FAQs) for Pistachio & Basil Tart Recipe

1. Can I Use Pre-Ground Pistachios For The Crust And Frangipane?

While pre-ground pistachios can be used, freshly ground ones add a more robust flavor and texture to the tart. If using pre-ground, ensure they are unsalted and of good quality.

2. Can I Make The Tart Dough And Frangipane In Advance?

Absolutely! You can prepare the tart dough and frangipane ahead of time. Store the dough wrapped in the refrigerator for up to 2 days, and the frangipane can be refrigerated for up to 24 hours.

3. What Can I Substitute For Glucose Syrup In The Ganache?

Corn syrup is a suitable substitute for glucose syrup. However, you can also use honey or agave syrup if that’s what you have on hand.

4. Can I Use A Different Type Of Chocolate For The Ganache?

Yes, you can experiment with different types of chocolate, but keep in mind that it may alter the flavor profile. White chocolate complements the pistachio and basil flavors, but feel free to try milk or dark chocolate for a different twist.

5. How Do I Prevent The Tart Crust From Getting Soggy?

Blind bake the tart crust before adding the frangipane to ensure it stays crisp. You can do this by placing parchment paper over the crust and filling it with pie weights or dried beans before baking.

6. Can I Omit The Basil From The Ganache?

While basil adds a unique flavor, you can omit it if you prefer a traditional pistachio and lemon combination. Alternatively, mint leaves can be used for a refreshing twist.

7. How Long Does The Tart Need To Chill In The Refrigerator Before Serving?

It’s recommended to let the tart chill in the refrigerator for at least 1 hour after adding the ganache. This allows the ganache to set, resulting in a perfect consistency when slicing.

8. Can I Freeze The Tart For Later?

Yes, you can freeze the assembled tart before adding the decoration. Wrap it tightly in plastic wrap and aluminum foil, then thaw it in the refrigerator before serving. Add the decoration just before serving.

9. Can I Use A Different Size Tart Pan?

If using a different-sized tart pan, adjust the quantities accordingly and monitor the baking time to ensure the tart is cooked through. Smaller pans may require less time in the oven.

10. What’s The Best Way To Store Leftovers?

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature for optimal flavor before serving.

Final Thoughts

Slice into this divine Pistachio & Basil Tart and savor the exquisite blend of textures and flavors that make it a true culinary masterpiece.

Perfect for special occasions or whenever you want to treat yourself to a slice of pure indulgence!

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