Pistachio, orange and cardamom tart

60 minutes


  • 220g of plain flour, sifted, plus extra for dusting
  • 1 pinch of salt
  • 10 green cardamom pods, seeds removed and ground in a pestle and mortar
  • 140g of unsalted butter, diced
  • 1 egg yolk
  • goat's yoghurt, to serve


  • 280g of pistachio nuts, ideally Iranian
  • 180g of blanched almonds
  • 240g of caster sugar
  • 1/4 tsp cardamom seeds, freshly ground
  • 125ml of fresh orange juice
  • 5 egg yolks
  • 1 orange, zested
  • 20ml of Grand Marnier, or ideally Gran Torres Orange Liqueur


First make the pastry. Put the flour, salt and ground cardamom seeds in a food processor and blitz to mix. With the machine running, gradually add the butter, piece by piece, and pulse for a few minutes until reduced to tiny lumps. Mix in the egg yolk. Tip the mix into a bowl and knead together for a few minutes to make a dough. Wrap in clingfilm and leave to rest in the fridge for an hour or so
Roll out the dough on a floured surface and use to line a 24cm round, loose-bottomed tart tin. Prick the pastry with a fork before placing in the freezer to chill for an hour or so
Preheat the oven to 180°C/gas mark 4. Line the tart case with baking parchment and fill with baking beans. Bake blind for 20–25 minutes or until the pastry is cooked and has turned a light golden brown. Remove the paper and beans, then set aside to cool. Leave the oven on
For the filling, blitz the nuts, sugar and cardamom in a food processor until fine and smooth. With the machine running, slowly add the orange juice to form a smooth paste. Add 4 of the egg yolks and the orange zest and blitz for a further couple of minutes. Add the liqueur
Spread the filling in the tart case. Bake for 15 minutes or until the top has just set. Lightly beat the remaining egg yolk and brush over the surface. Bake for a further 10 minutes or until glazed. Leave to cool for at least an hour before serving. Top each piece of tart with a dollop of rich, creamy and floral goat’s milk yoghurt