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Lemon tart with white chocolate and pistachio

Sicilian perfumes for an elegant dessert

by Ada Parisi
5 min read
Crostata al pistacchio, cioccolato bianco e limone

White chocolate tart pistachio from Bronte and lemon. A creative tart with ingredients typical of the Sicilian pastry. You like the pistachio? I love it, you will have understood since weeks I am churning out sweet and salted pistachio recipes. Obviously I use the Green pistachio by Bronte Dop and I suggest you do the same not only because I'm Sicilian, and so parochial, but because it is really excellent. If you like the pistachio, do not forget to have a look at all RECIPES WITH PISTACHIOS sia sweet and savory. For example at the TART WITH CREAM GRILLED PEACHES AND PISTACHIO, or COFFEE MILLEFEUILLE’ AND PISTACHIO or the wonderful PISTACHIO SOFT BISCUITS. And if you want to know everything, but everything, on the green pistachio of Bronte Dop, Read our feature article on the topic.

We come to us: This tart is irresistible. The crispy pastry shell, and the soft stuffing made of white chocolate, Bronte pistachio cream and lemon, that gives a touch of acidity and freshness, make it perfect to be served after a meal, with a coffee, or as a delicious snack in the afternoon. The making of the tart with white chocolate cream, lemon and pistachio is really simple. To err it is impossible, but you absolutely need an absolute quality pistachio cream, otherwise the result will not be what you expect.

The alternatives to pistachio paste

I used a neutral pistachio cream, one that is used in pastry, but You can also use an already sweetened cream: In this case, as even white chocolate is very sweet, I suggest you decrease the amount of the pastry sugar, otherwise your tart will be too sweet. On my YouTube channel you will find how to make the SHORT PASTRY step by step in the recipe GRANDMOTHER CAKE WITH CREAM AND PINE NUTS.

Or, choice consigliatissima, I suggest you just buy natural pistachios (unsalted and unroasted) and crush them in a mortar or processing them, in order to obtain a pistachio paste without adding sugar, I saw that white chocolate is sweet enough. While you're at, have a look at all my RECIPES OF PIES, simple or creative, rustic or refined. At this point I wish you good day!

Crostata al pistacchio, cioccolato bianco e limone


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.2/5
( 6 voted )


  • Doses for a cake of approximately 24 cm in diameter

300 grams of pastry (for the recipe, please click HERE)

350 grams of white chocolate

200 ml of cream

grated rind of one lemon organic

150 grams of pasta (semis) of green pistachio of Bronte Dop or 200 grams of natural Bronte pistachio or sweet pistachio cream

a pinch of fine salt


Green pistachio by Bronte Dop

chopped green pistachio of Bronte Dop

organic lemon zest

50 grams of white chocolate


White Chocolate Tart, pistachio and lemon

To prepare the white chocolate tart, lemon and pistachio, You must first prepare the pastry following the instructions you find HERE. Then grease and flour a tart pan with an opening or hinged bottom (I used a rectangular, but it should be fine even round or square).

Roll out the dough on the work plan lightly floured work, at a thickness of 3-5 mm, then coat the pan with the pastry. Prick the bottom, cover with parchment paper and sprinkle a few handful of dried vegetables. Refrigerate for 30 minutes.

Preheat the oven at 180 degrees, then cook the pastry shell for 20 minutes. Remove the beans and the parchment paper and cook for a few minutes, until the pastry is golden. Remove from oven and allow to cool completely.

For the green pistachio cream of Bronte Dop: chop the white chocolate. Put it in a bowl, Add pasta (or semis) pistachios and a pinch of salt. Pour the cream into a saucepan and bring to a boil, then pour it boiling over the chocolate and stir with a spatula until a smooth cream, No lumps of chocolate. Once ready, Add the grated lemon rind.

When the cream will be tepid, pour into pastry shell and refrigerate for at least 6 hours or (better yet) all night, so that the cream hardens completely.

If you do not find the neutral pistachio paste, you can crush in a mortar or blend 200 grams of pistachio, Obviously unsalted, until reduced cream. Do not worry if the cream prepared with pistachios will not be perfectly homogeneous and smooth. Alternatively, you can use the sweet pistachio cream, but in this case I suggest you drastically decrease the sugar in the pastry, because otherwise the result will be cloying. Let's say that I do not recommend the use of sweet cream.

For decoration, melt white chocolate in a double boiler and let it trickle over the tart, with a spoon. Sprinkle with the chopped pistachios. Garnish with a few whole pistachios and a little lemon zest. Bon appétit!


MATCHING: Grapes Glera, Verdiso and Boschera, grown in three municipalities in the province of Treviso, give rise to a sweet wine among the more details of the Italian panorama: the Torchiato di Fregona. Belongs to the denomination Colli di Conegliano Docg, is a golden wine, lively, with aromas of ripe fruit and dried fruit. Apricot, honey, figs and citrus flavor characteristics. It is produced by Cantina di Fregona and it's called Piera Dolza, which in local dialect means the sandstone that makes up the famous caves of Lake Barcis.

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Silvia 13 June 2019 - 10:48

For hello dear, I really like your rectangular mold.. I would say the measures? if you've already said answering a few questions, I'm sorry… thanks hello Silvia !

Ada Parisi 14 June 2019 - 11:54

Hello Silvia, is 10 to 25. I embrace you

Between 21 January 2018 - 21:42

Hi Ada, I procured the pistachio paste and I made, thanks for the sweet recipe, It was a huge success!!

Ada Parisi 22 January 2018 - 12:31

From that Nice, I'm very happy! A warm greeting! ADA

Francesca 21 December 2017 - 22:58

Hi Ada are attracted to this spectacular tart wants it on Christmas Eve but I'm confused regarding the pistachio I thought to put the pistachio cream instead you talk about semis would have bought all the ingredients but I don't have the dough I await your response, what do I do thanks preform francesca from catania

Ada Parisi 22 December 2017 - 14:34

Hello francesca, keep me posted!

Marta 18 October 2017 - 15:41

Hi Ada,
Maybe I decide to do it, But first I wanted to know two things: is it okay if I do Thursday afternoon for Saturday night, or the “Shell” pastry softens too?
I have a rectangular mold similar to that of 33 cm photos×10 (at the base): All right ?
Thanks and a hug

Ada Parisi 18 October 2017 - 15:52

Ciao Marta. "Si, the mold is fine, Maybe you avanzaranno a little’ pastry and cream, Maybe you can reduce by a quarter the amount, or do some extra tartlet. "Si, You can safely make it Thursday afternoon and store it in the refrigerator. If well cooked crispy shell remains blank. Wanting to, you could also bake the shell Thursday and pour the cream Friday night. But it's OK Thursday. Cook the shell as much as possible and stuff it only when it is very cold. Let me know, ADA

Marta 22 October 2017 - 18:32

Hi Ada, first of all, the tart was so successful that in four Diners, After a sumptuous dinner, was practically wiped: It remained a small piece I ate today, Sunday, and it was still perfect. I did the shell Thursday, filled Friday morning and served on Saturday night, was perfect, Crispy shell and soft stuffing. If by chance another time reduce somewhat the incorrect pistachio lemon overlooking almost taste. Thanks!

Ada Parisi 22 October 2017 - 19:31

Marta thanks!Among the desserts that I ' invented’ is one of my favorites! I'm really glad you liked it at all! On lemon, Remember to start small, try to add where appropriate, because it depends greatly on the type of lemon. Some are fragrant, other no. You have to understand smelling and tasting your lemon. A big hug! ADA

Marta 28 September 2017 - 17:20

Dear Ada, Here I am here: I want to make the tart but here in Germany I can't find the pistachio paste. I have instead of pistachios: If you chop them fine as the tart spello and frangipane with peaches of Leonforte alright? or should I add something, cream type?
Now your pistachio sweets are legendary!

Ada Parisi 28 September 2017 - 17:28

Ciao Marta! Thank you very much. We come with pistachios. If you must first beat them whole and then blend. Do not add anything because they release their oil and get a cream. At that point do regularly, because your neutral cream is like the one I used. Others have made with the same method and it always looks good. Now you have high expectations and I hope not to disappoint you. A big Hello. ADA

Vittorio September 11, 2016 - 12:44

Hello, for a mold by 32 cm, I have to double doses? Thanks

Ada Parisi September 11, 2016 - 18:48

Hello Victor. Use a round cake pan I guess. With 350 grams of pastry you should be able to foderarla well, also because it should not be very thick. Instead you make cream one and a half times the dose, I think that's enough. Double it seems too. For how many people is the sweet?

Vittorio September 11, 2016 - 19:15

Has quantity, is my first sweet, should I do a surprise and I bought that cake pan with opening bottom. So I would like to know the quantity of ingredients of the pastry.. I don't know 350 g flour from getting written doses etc.. I can make a list?

Ada Parisi September 11, 2016 - 19:44

Here I am. Then, you bought a huge cake Pan, considers that with a from 24 make 8 servings. I'd do some’ more than dough because you may not be practical and spread it in you hard, the limit you further… 350 grams of flour, sugar 120, 14 butter, the zest of a lemon rind, 1 and a half yolk, a pinch of salt and a little bit of milk but here you go to the eye…

Vittorio September 11, 2016 - 20:15

Well you better advancing I would like to do something else.. However I did always cakes with my girlfriend, though I never figured out how to adjust the amount, and out of a mold 32 do not know how to do it..

Ada Parisi September 11, 2016 - 23:36

Considers that the pastry dormale dose, 250 grams of flour, good for a cake Pan 24 cm, but considering the pastry strips on top, that in this cake does not need.

Francesca August 25, 2016 - 10:28

Hi Ada,
instead of the semi-can I use the stick of pistachio? Thanks in advance and congratulations for your recipes!!

Ada Parisi August 25, 2016 - 11:04

Hello Francesca! Meanwhile, thank you. I don't think the dough goes well, I do not know cone could reduce it increma, and then it zuccheratissimo and, the white chocolate, would you give life to a collection too sweet… I'm sorry but it takes the neutral paste…

Silvana Leonardi July 17, 2016 - 08:58

Hi Ada I have two jars of pistachio cream can fit the same? Is of a very good quality ,I love the pistachio is the wants. Congratulations your recipes are delicious . I am of Catania but live near Milan for a long time

Ada Parisi July 17, 2016 - 11:35

Hi Silvana! I should say, Please, what ingredients are there written on your pistachio cream jars. I have to figure out the percentage of sugar, because for this tart using neutral cream. The white chocolate is really sweet is if your cream sweetened should figure out how to do it. Will you let me know?

Ely June 10, 2016 - 13:46

ADA.. you have to open the restaurant.. seriously! You're amazing.. and I scored well the ingredients well.. <3 Eagle, who loses this wonder??? A hug and thanks again!

Ada Parisi June 13, 2016 - 20:18

Hi Ely! But thanks for stopping by! I wait for your version of this tarte… for the restaurant who knows, It is always my dream! I embrace you, and thank you very much! ADA

Ketty Valenti June 10, 2016 - 10:17

This I've got to do in love at first sight, good weekend Ada, legendary !

Ada Parisi June 13, 2016 - 20:18

Hi Ketty! You feel the primal appeal of pistachio, from good siciliana! A hug! ADA


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