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Frozen Yogurt Pistachio Tart
30 Prep Time
minutes
N/A Cook Time
minutes
N/A Total Time
minutes
8 Serving
size
Recipe written and created by Tracy Shaw of Food Wine Sunshine.
Print Recipe
Ingredients
- 1 ½ cups pistachios, shells and skins removed
- 3/4 cup whole Florida Milk
- 1 cup vanilla whole milk greek yogurt
- ½ cup maple syrup
- 4 tablespoons butter, at room temperature
- 1 tablespoon vanilla extract
- ¼ cup chopped dark chocolate, for garnish
- ¼ cup pomegranate arils, for garnish
- 1 store-bought pie crust
- optional, whipping cream topping
Preparation
- Remove the shells from the pistachios and add them to a medium-size bowl, cover with water and refrigerate overnight (or a minimum of 6 hours).
- Rinse the pistachios with clean water and remove as many of the skins as possible.
- Add all of the filling ingredients to blender and blend until completely smooth.
- Pour the mixture onto the crust. Cover and place in the freezer to set for about 2-3 hours.
- Garnish with chopped dark chocolate and pomegranate arils when ready to serve, if desired
- Top with homemade whipped cream, if desired
*Notes- depending on the size of your pie crust you may have leftover filling.
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