Happy Birthday To Me – Part 6 – Los Postres

My tapas birthday party is coming to an end, but a sweet end. It’s now time for los postres, or the desserts. I had a few different dessert options. Spanish desserts range from sweet to cheese and fruit platters, to chocolate nibblies. I had them all.

I offered a variety cookie box, a few different chocolate selections, a cheese and fruit platter and the main dessert, a pistachio and honey tart.

I had two different kinds of Spanish chesses on my cheese and fruit platter, along with two different kinds of figs, pineapple and oranges, plus a scattering of chocolate covered nuts.

The pistachio honey tart was the main dessert. It was inspired by our very own Tandy Sinclair, from Lavender and Lime at https://tandysinclair.com/. Thank you Tandy for this delicious inspiration. Of course I changed it and made it my own, but the inspiration for the tart came from you. 🙂

Pistachio & Honey Tart

Of course I changed a few things to make it my own. First, I had to convert everything from metric to the imperial system. I made my own pate sucre. Then I add whole pistachios instead of chopped pistachios, and added more of them. I only used the chopped pistachios as the garnish on top. Then I drizzled melted chocolate on top to give it more pizzazz. So I am giving you my version, not Tandy’s version.

Pate Sucre

1 1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

1/2-3/4 cup powdered sugar

Blend the flour, salt, powdered sugar and butter together first to resemble coarse sand, then add the egg and cream and blend together until the dough forms into a ball. Wrap with plastic wrap and refrigerate for at least 30 minutes before rolling out to fit into the tart pan.

When ready to bake, preheat the oven to 350* F or 180*C.

Roll out the dough to about 1/4 inch thick, and firmly press into a fluted tart pan.

Pistachio and Egg Filling

2 cups pistachios, shelled

1/4 cup sugar

1 stick softened butter

1/2 cup honey

2 tsp vanilla

3 eggs

1/4 cup flour

1 TBSP honey powder, optional

Blend the butter and sugar together until creamy. Add the eggs one at a time and mix in between each addition. Add the vanilla and honey, and honey powder if using, and mix again. Add the flour and mix until everything is well incorporated. It should resemble a custard like filling.

Spread the pistachios evenly across the bottom of the tart, then evenly pour the egg and honey mixture on top. Bake for about 40 minutes or until the tart is golden brown and the filling is set.

Allow to cool completely before drizzling with the melted chocolate and adding the whipped cream. Refrigerate until ready to eat.

This delicious tart is just sweet enough but not too sweet. In other words, it’s just perfect. It disappeared very quickly. Enjoy. !Desfruitar!

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.