Best 8 Pistachio Torte Recipes

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Indulge in the symphony of flavors with our pistachio torte, a masterpiece that combines the elegance of Italian pastry with the vibrant charm of pistachios. This delectable creation features a symphony of textures, from the delicate crunch of the pistachio crust to the velvety smoothness of the pistachio cream filling. Each bite reveals a harmonious blend of sweet and nutty flavors, enhanced by the aromatic essence of pistachio extract. Discover the secrets behind this culinary delight through our comprehensive recipe, which includes detailed instructions for the crust, filling, and assembly. Elevate your dessert repertoire with this pistachio masterpiece that promises to captivate your senses and leave a lasting impression on your taste buds.

Here are our top 8 tried and tested recipes!

CHOCOLATE-PISTACHIO TORTE



Chocolate-Pistachio Torte image

With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
8 ounces semisweet chocolate, coarsely chopped
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup low-fat buttermilk
3/4 cup shelled, unsalted pistachios, coarsely chopped
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
1/4 cup shelled unsalted pistachios, coarsely chopped

Steps:

  • Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
  • In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
  • Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
  • Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
  • Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

Nutrition Facts : Calories 525 g, Fat 30 g, Fiber 3 g, Protein 8 g

CHOCOLATE-PISTACHIO TORTE WITH WARM CHOCOLATE GANACHE



Chocolate-Pistachio Torte with Warm Chocolate Ganache image

Provided by Gabrielle Hamilton

Categories     Cake     Food Processor     Mixer     Chocolate     Dessert     Bake     Christmas     Thanksgiving     Pistachio     Fall     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 15

Pistachio paste
12 ounces shelled unsalted natural pistachios (untoasted; about 2 2/3 cups)
2 tablespoons sugar
2 large egg whites
Torte
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
6 large eggs, separated
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons (packed) golden brown sugar
Ganache
2 cups heavy whipping cream
15 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Chopped pistachios

Steps:

  • For pistachio paste:
  • Finely grind nuts and sugar in processor. Add egg whites and blend well. DO AHEAD Can be made 3 days ahead. Transfer to small bowl, cover, and refrigerate.
  • For torte:
  • Preheat oven to 350°F. Butter 8-inch-diameter springform pan. Line pan bottom with parchment paper; butter paper. Place chocolate in medium metal bowl set over saucepan of simmering water and stir until chocolate is melted and smooth. Remove from over water. Cool chocolate to lukewarm.
  • Measure 1/3 cup pistachio paste and transfer to small bowl (cover and reserve for another use). Place remaining pistachio paste in large bowl; add butter. Using electric mixer, beat until blended. Beat in egg yolks, then melted chocolate. Using clean dry beaters, beat egg whites with salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until firm peaks form. Sift brown sugar over and fold in. Using flexible rubber spatula, fold egg-white mixture into chocolate mixture in 4 additions; transfer batter to prepared pan.
  • Bake torte until center is slightly puffed and tester inserted into center comes out with some batter still attached, about 1 hour. Cool torte completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature.
  • For ganache:
  • Bring cream to simmer in small saucepan. Remove from heat; add chocolate and whisk until smooth. DO AHEAD Can be made 1 day ahead. Chill. Rewarm before using.
  • Cut torte into wedges; place on plates. Pour warm ganache over. Sprinkle with pistachios and serve.

PISTACHIO TORTE



Pistachio Torte image

This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.

Provided by Teaspoon

Categories     For Large Groups

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
1/2 cup butter
1/2 cup ground nuts
1 (8 ounce) package cream cheese
1 1/2 cups powdered sugar
8 ounces Cool Whip, divided
3 (3 1/2 ounce) boxes instant pistachio pudding mix
4 1/2 cups milk

Steps:

  • For the crust, mix together the flour, butter and nuts.
  • Press in the bottom of a 9 x 13 pan.
  • Bake at 325 for 15 minutes.
  • Let cool.
  • Mix the cream cheese, powdered sugar and 1 cup cool whip.
  • Spread on top of crust.
  • Mix well the pudding and milk.
  • Pour on top of cream cheese mixture and let set.
  • Top with remaining cool whip.
  • May top with chopped nuts if desired.

CARAMEL-PISTACHIO TORTE WITH HALVAH AND DARK CHOCOLATE



Caramel-Pistachio Torte with Halvah and Dark Chocolate image

Categories     Milk/Cream     Chocolate     Dessert     Bake     Pistachio     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 21

Crust
2 1/2 cups all purpose flour
1 cup (packed) crumbled pistachio halvah or plain halvah* (about 7 ounces)
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
2 tablespoons ice water
Filling
2 cups sugar
1/2 cup water
1/2 cup heavy whipping cream
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 cup natural unsalted pistachios (about 4 ounces), toasted
Nonstick vegetable oil spray
1 large egg white
Glaze
1/2 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon light corn syrup

Steps:

  • For crust:
  • Combine flour, halvah, sugar, and salt in processor. Using on/off turns, process until blended to sandy texture. Add butter. Using on/off turns, process until mixture resembles coarse meal. Whisk egg yolks and 2 tablespoons ice water in small bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Gather dough into 2 balls; flatten into disks. Wrap separately in plastic. Chill 1 hour.
  • For filling:
  • Combine sugar and 1/2 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and boil until syrup turns deep amber or clip-on candy thermometer registers 360°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes (time will vary depending on size of pan). Remove from heat. Carefully stir in cream (mixture will bubble). Add butter and whisk until melted and smooth. Stir in pistachios. Cool until lukewarm but still pourable, about 30 minutes.
  • Meanwhile, preheat oven to 350°F. Lightly spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Roll out 1 dough disk between 2 sheets of parchment paper or waxed paper to 11-inch round (dough will be about 1/3 inch thick). Remove top paper. Invert dough into prepared pan. Remove remaining paper. Trim dough overhang. Roll out second dough disk between 2 sheets of parchment paper or waxed paper to 10-inch round. Pour filling into prepared crust. Brush edges of crust with egg white. Remove top paper from second dough disk. Invert over filling. Remove paper. Press dough around pan edges to trim and seal.
  • Place torte on baking sheet and bake until crust is golden, about 35 minutes. Cool completely in pan. Chill overnight.
  • For glaze:
  • Bring cream and butter just to boil in medium saucepan. Remove from heat. Add chocolate and corn syrup; whisk until smooth. Cool 5 minutes.
  • Place rack over rimmed baking sheet. Remove sides from tart pan. Invert torte onto rack. Remove bottom of tart pan. Pour warm glaze over torte (bottom of torte becomes top). Let stand until glaze sets. (Can be made 3 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
  • Slice into thin wedges and serve.
  • *A sesame confection available at delicatessens, Middle Eastern markets, supermarkets, and Italian markets.

PISTACHIO MOUSSE BROWNIE TORTE



Pistachio Mousse Brownie Torte image

Source: Pillsbury Bake-Off Contest "When the celebration calls for a stunning dessert, look no further than rich brownie layers filled with a nutty mousse."

Provided by Mom2Rose

Categories     Dessert

Time 3h45m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 15

1 (19 1/2 ounce) box pillsbury traditional fudge brownie mix
1/2 cup canola oil
1/4 cup water
3 eggs
1 (3 1/2 ounce) box instant pistachio pudding mix, and pie filling mix (4 serving size)
3/4 cup cold whole milk
1 cup heavy whipping cream, chilled
1/2 cup pistachio nut, coarsely chopped
1/2 cup heavy whipping cream
4 ounces semisweet baking chocolate, finely chopped
1 teaspoon vanilla
1 teaspoon light corn syrup
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon reserved pistachio pudding mix

Steps:

  • Heat oven to 350°F
  • Lightly spray bottom of 2 (8-inch) round cake pans with non-stick cooking spray.
  • Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
  • In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
  • Spread half of batter (1 1/2 cups) evenly in each pan.
  • Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean.
  • Cool in pans on cooling racks 10 minutes.
  • Run knife around edge of pans to loosen.
  • Place cooling rack upside down on 1 pan; turn rack and pan over.
  • Remove pan and parchment paper.
  • Repeat with second brownie layer.
  • Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
  • Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish.
  • In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy; stir in nuts.
  • Cover; refrigerate.
  • Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers.
  • On serving plate, place 1 brownie layer, cut side down.
  • Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie.
  • Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse.
  • Top with remaining brownie layer, cut side down.
  • Refrigerate torte while making glaze.
  • In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan.
  • Remove from heat.
  • Add chocolate; stir constantly until smooth.
  • Stir in vanilla and corn syrup.
  • Remove from heat; let stand 10 minutes.
  • Stir glaze; spoon over top of torte, allowing some to run down side.
  • Return torte to refrigerator while making garnish.
  • In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form.
  • Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte.
  • Refrigerate at least 30 minutes before serving.
  • Cover and refrigerate any remaining torte.

PISTACHIO MOUSSE BROWNIE TORTE



Pistachio Mousse Brownie Torte image

This is not for the chocolate gooey/rich faint of heart lol.I found this on a Pillsbury recipe website. So kudos must go to them.I did however make my brownie from scratch.This was a fun cake to bake and my family adored it.It surely didnt last long.It has been added as a must have at all get togethers.I hope yall enjoy it as...

Provided by Tammy Lanier

Categories     Puddings

Number Of Ingredients 18

1 box box (19.5 oz) pillsbury® traditional fudge brownie mix
1/2 c crisco® pure canola oil
1/4 c water
3 eggs
MOUSSE
1 box (4-serving size) pistachio instant pudding and pie filling mix (reserve 1 tablespoon)
3/4 c cup cold whole milk
1 c cold whipping (heavy) cream
1/2 c pistachio nuts, coarsely chopped
GLAZE
1/2 c whipping (heavy) cream
4 oz semisweet baking chocolate, finely chopped
1 tsp vanilla extract
1 tsp light corn syrup
GARNISH
1/2 c whipping (heavy) cream
2 Tbsp powdered sugar
1 Tbsp reserved 1 tablespoon pistachio instant pudding and pie filling mix

Steps:

  • 1. Heat oven to 350°F. Lightly spray bottom of 2 (8-inch) round cake pans with CRISCO® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
  • 2. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread half of batter (1 1/2 cups) evenly in each pan.
  • 3. Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool in pans on cooling racks 10 minutes. Run knife around edge of pans to loosen. Place cooling rack upside down on 1 pan; turn rack and pan over. Remove pan and parchment paper. Repeat with second brownie layer. Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
  • 4. Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish. In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy. Stir in nuts. Cover; refrigerate.
  • 5. Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers. On serving plate, place 1 brownie layer, cut side down. Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie. Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse. Top with remaining brownie layer, cut side down. Refrigerate torte while making glaze.
  • 6. In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan. Remove from heat. Add chocolate; stir constantly until smooth. Stir in vanilla and corn syrup; let stand 10 minutes. Stir glaze; spoon over top of torte, allowing some to run down side. Return torte to refrigerator while making garnish.
  • 7. In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form. Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte. Refrigerate at least 30 minutes before serving. Cover and refrigerate any remaining torte.

PISTACHIO TORTE



PISTACHIO TORTE image

Categories     Cake     Cheese

Number Of Ingredients 9

1 c. flour
2 Tb. sugar
1/2 c. butter, softened
8 oz. cream cheese
1 c. powdered sugar
1 13 1/2 oz cool whip,thawed
2 3 oz pkgs instant pistachio pudding
2&1/2 c. milk
nuts, optional

Steps:

  • cream together flour, sugar & butter & press into 9x13 inch pan. Bake @ 350 degrees for 10-15 min. Cool. Cream together cream cheese, powdered sugar & half cool whip. Spread over cooled crust. mix pistachio pudding (or other flavor) with milk and spread over cream cheese layer. Top with remaining cool whip. Sprinkle with nuts and refrigerate until firm

PISTACHIO TORTE RECIPE - (4.1/5)



Pistachio Torte Recipe - (4.1/5) image

Provided by carvalhohm2

Number Of Ingredients 11

Crust:
3/4 c. butter (1-1/2 blocks)
1/2 c. brown sugar
1-1/2 c. flour
1 c. nuts, chopped
Cheesecake Filling:
2 boxes (3.4 oz) instant pistachio pudding
2-3/4 cup whole milk
1 8-oz pkg cream cheese, softened
1 cup powdered sugar
2 small cartons Cool Whip, divided

Steps:

  • Beat butter and brown sugar; add flour and nuts. Press dough into buttered 9x13 inch pan. Bake at 375° for 10-15 minutes or until top browns. Cool. Smooth together cream cheese, sugar and 2 cups of Cool Whip. Pour an even layer over crust. Mix the milk and pudding mix together until thickened. Pour over the cream cheese layer. Spread your remaining Cool Whip over the top and refrigerate.

Tips:

  • Use high-quality pistachios for the best flavor. Freshly ground pistachios will give you the most intense flavor.
  • If you don't have a food processor, you can chop the pistachios by hand. Just be sure to chop them very finely.
  • Be careful not to overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help it rise evenly.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • If you don't have time to make the pistachio buttercream frosting, you can use a store-bought frosting instead.
  • Garnish the cake with chopped pistachios or a sprinkling of powdered sugar before serving.

Conclusion:

This pistachio torte is a delicious and elegant dessert that is perfect for any occasion. The combination of pistachio cake and frosting is simply irresistible. With its beautiful green color and delicate flavor, this cake is sure to impress your guests.

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