Pistachio Torte Recipes

PISTACHIO TORTE

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.

THIS PISTACHIO TORTE IS AN EASY DESSERT KIDS CAN MAKE FOR MOM!

Steps:

• Preheat oven to 350°F. In a medium bowl, use two forks to combine flour and butter (or pinch together using your hands), until dough resembles coarse crumbs. Stir in pecans. Pour into a 13 x 9-inch baking dish and use your hands or the bottom of a drinking glass to press crumbs into a smooth crust along the bottom. Bake 18 to 20 minutes, or until lightly toasted. Remove from oven and let cool to room temperature. In a medium bowl, beat cream cheese on medium speed until smooth. Scrape the bowl, add powdered sugar and beat until well combined. Fold in 1 cup thawed whipped topping. Carefully spread cream cheese mixture over prepared crust and smooth with a spatula. In a medium bowl, beat together pudding mix and milk for 2 minutes on high speed. Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding. Chill in the fridge 1 hour before serving. Kitchen Counter Per serving: 554 calories, 35g fat, 55g carb., 6g prot., 326mg sodium, 1g fiber, 63mg chol, 32g sugar

PISTACHIO TORTE

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

CHOCOLATE-PISTACHIO FUDGE TART

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
• For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
• For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
• Serve with whipped cream if desired.

FLUFFY PISTACHIO DESSERT

Steps:

• In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.

CHOCOLATE-PISTACHIO TORTE

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.

CHOCOLATE-PISTACHIO TORTE WITH WARM CHOCOLATE GANACHE

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 ICE CREAM DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
• Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

PISTACHIO TORTE RECIPE - (4.1/5)

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.