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Honey, Goat Cheese, and Pistachio Tart topped with crushed pistachios and pomegranate arils on a slate serving platter.
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Honey, Goat Cheese, and Pistachio Tart

A sweet pistachio tart shell filled with a light goat cheese mousse and topped with crushed pistachios and pomegranate arils.
Course Dessert
Cuisine American
Keyword Cheesecake, Cream Cheese, Fall, Goat Cheese, Holiday, Honey, Nuts, Pastry, Pistachio, tart
Prep Time 45 minutes
Cook Time 20 minutes
Chill Time 3 hours
Total Time 4 hours 5 minutes
Servings 10 servings
Calories 335kcal
Author Colleen

Ingredients

Pistachio Tart Shell

  • 3 oz all purpose flour
  • 2 oz finely ground pistachios
  • 1 tsp cornstarch
  • 1.5 oz sugar
  • 1/8 tsp kosher salt
  • 2.5 oz unsalted butter cold and diced
  • 1 Tbsp honey
  • 1 tsp vanilla

Goat Cheese Mousse

  • 3 oz sugar
  • 2 Tbsps honey
  • 1.5 oz water
  • 6 oz cream cheese
  • 2 oz goat cheese
  • 8 fl oz heavy whipping cream cold
  • Toppings: chopped pistachios, pomegranate arils

Instructions

Pistachio Tart Shell

  • Sift the flour, ground pistachios, cornstarch, sugar, and salt into the bowl of a stand mixer. Mix on low until combined.
  • Add the cold, cubed butter, honey, and vanilla. Mix on medium- low until the mixture begins to clump, about 3 minutes.
  • Press the mixture into a 9 inch round tart pan. Focus on building up the sides of the crust first. Pack the crust in firmly. Place in the freezer to chill for 30 minutes. Preheat the oven to 350°F while the tart chills.
  • Place the pan on a baking sheet and bake for 18- 20 minutes. Cool completely before making the filling.

Goat Cheese Mousse

  • Add the sugar, honey, and water to a small saucepan over medium heat. Stir to combine. Bring to a boil and heat for one minute. Set aside to cool for 5- 10 minutes.
  • Cube the cream cheese and goat cheese and place in a microwave safe bowl. Microwave on half power for two or three 30 second bursts, stirring well between each burst. The cheese mixture should be slightly warm, creamy, and well combined.
  • Stir the sugar syrup into the cream cheese until the mixture is smooth. Use your spatula to flatten and smooth out any lumps. The mixture will be warm, but should not be hot. Set the bowl aside.
  • In a chilled bowl, whip the heavy cream until you have soft- medium peaks. Fold the whipped cream into the cheese mixture.
  • Fill your cool pastry shell to the top with the mousse. There may be extra mousse. Place the tart into the fridge to chill for at least 3 hours.
  • Before serving, top with crushed pistachios and pomegranate arils.