Godiva Pistachio Torte Recipes

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PISTACHIO TORTE WITH LEMON-CARDAMOM GLAZE



Pistachio Torte With Lemon-Cardamom Glaze image

One of my favorite desserts to prepare, this recipe is right out of Conde Nast's 1997 publication of PARTIES, page 119. I like it because it is low in gluten and not too sweet. Next time, I will try using gluten-free flour. The cardamom glaze adds a nice surprise.

Provided by French Terrine

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup natural unsalted shelled pistachio
1 cup granulated sugar
1/3 cup flour
1/2 cup unsalted butter, melted
1 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup egg whites or 5 large egg whites
1/4 teaspoon salt
1/2 cup confectioners' sugar, sifted
1 tablespoon lemon juice
1/8 teaspoon ground cardamom
2 tablespoons chopped unsalted shelled pistachios

Steps:

  • Make torte: Preheat oven to 375°F and butter a 9-inch springform pan. Line bottom of pan with a round of wax paper and butter paper.
  • In a food process or blender finely grind pistachios with 3/4 cup of sugar. Transfer mixture to a large bowl and stir in flour, butter, zest, vanilla, and almond extract. In another bowl with an electric mixer, beat whites with salt until they barely hold soft peaks and gradually beat in remaining 1/4 cup sugar until meringue just holds stiff peaks. Stir one third of meringue into pistachio mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan.
  • Bake torte in middle of oven 40 minutes, or until it pulls away from side of pan and top is golden brown. Cool torte in pan on rack 10 minutes. Run a knife around edge of pan and remove side. Invert torte onto rack and remove bottom of pan. Carefully peel off wax paper and cool torte completely. Torte may be prepared up to this point 1 day ahead and kept wrapped well in plastic wrap in an airtight container at room temperature (I have found it also freezes well).
  • Make glaze: in small bowl whisk together the confectioners' sugar, lemon juice, and cardamom until smooth. Drizzle over top of torte and let drip down the side.
  • Garnish top with chopped pistachios and let glaze set. Recipe suggests serving with ice cream, but I never have.

Nutrition Facts : Calories 359.1, Fat 19.3, SaturatedFat 8.2, Cholesterol 30.5, Sodium 113.7, Carbohydrate 42, Fiber 1.9, Sugar 34, Protein 6.8

FLUFFY PISTACHIO DESSERT



Fluffy Pistachio Dessert image

Conveys Christine Strouf of St. Nazianz, Wisconsin. "This creamy, lightly sweet torte is one of my family's favorites, even with the low-fat, low-sugar ingredients."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 24 servings.

Number Of Ingredients 14

1/2 cup reduced-fat margarine, softened
1 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 cup chopped walnuts
FIRST LAYER:
1 package (8 ounces) fat-free cream cheese, softened
1 cup fat-free sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
SECOND LAYER:
3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free fat-free instant pistachio pudding mix
TOPPING:
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
2 tablespoons ground walnuts

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.

Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 2mg cholesterol, Sodium 206mg sodium, Carbohydrate 17g carbohydrate, Fiber 4g protein.

PISTACHIO TORTE RECIPE - (4.1/5)



Pistachio Torte Recipe - (4.1/5) image

Provided by carvalhohm2

Number Of Ingredients 11

Crust:
3/4 c. butter (1-1/2 blocks)
1/2 c. brown sugar
1-1/2 c. flour
1 c. nuts, chopped
Cheesecake Filling:
2 boxes (3.4 oz) instant pistachio pudding
2-3/4 cup whole milk
1 8-oz pkg cream cheese, softened
1 cup powdered sugar
2 small cartons Cool Whip, divided

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.

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