Polish Mazurek Tart with Pistachio Cream and White Chocolate
While I love the classic Polish Mazurek Tart, I wanted to do something a little extra this year.
Inspired by the viral Dubai chocolate pistachio bars (yes, those you ration piece by piece), this Pistachio White Chocolate Mazurek Tart was born. Made with silky pistachio filling, crispy kataifi, and a generous ‘drizzle’ of melted white chocolate, this tart will become your new tradition.
This tart is sweet, slightly exotic, and it’s got that perfect balance of creamy, crispy, and fruity. If you’re looking to shake up your Easter dessert table or impress guests for Mother’s Day this year, this one is for you. Let’s indulge together.
Why you will love this recipe
Textures – the creamy, smooth pistachio-white chocolate filling, contrasting with crunchy toasted kataifi. Best of both worlds, just like the iconic Dubai chocolate.
Unique flavor combo – pistachio cream with added tahini bring a deep, nutty flavor, that pairs beautifully with the white chocolate.
Crunch factor – NEXT LEVEL. The crispy, toasted kataifi in the filling adds a very satisfying crunch.
Ingredients, Variations and Substitutions
The shortcrust pastry forms the foundation of this Mazurek tart. I use all-purpose flour, but if you’re looking for a more delicate, crumbly bite, a mix of cake and almond flour (a 70/30 ratio) works great. I added sour cream to the crust to make the dough softer, more tender, and easier to work with.
The powdered sugar adds a touch of sweetness to the crust. And, of course, cold butter is the key. If you’re dairy-free, coconut oil or a vegan butter alternative can work, but expect a slightly different texture.
An egg yolk helps to bind and creates a tender texture. If you need an egg-free option, a tablespoon of Greek yogurt or sour cream can bring in similar richness while keeping the dough pliable. A splash of cold water (or even vodka for extra flakiness) brings everything together without overworking the dough.
The filling uses unsweetened pistachio paste. If you can’t find one, you can blend raw pistachios with a touch of neutral oil until smooth. In a pinch, a mix of almond butter and a splash of pistachio extract can also work.
White chocolate adds more richness and creaminess to the crunchy filling. Aim for one with at least 30% cocoa butter. If white chocolate isn’t your thing, you could swap it for dulce (blonde) chocolate for a more caramelized depth.
The kataifi (shredded fillo dough) – adds crisp contrast to the creamy filling, reminiscent of Middle Eastern and Mediterranean desserts. If you can’t find it, toasted phyllo shards or even crushed, buttery shortbread crumbs could offer a similar texture. A handful of finely crushed cornflakes might even work in a pinch!
Tahini – adds a light, nutty bitterness, adding a slightly more Middle Eastern flair that plays well with the pistachio and raspberry.
Heavy cream used in the filling and topping adds richness without making it too firm. Coconut cream is a great alternative for a dairy-free version, and it also pairs well with the nuttiness of the pistachios. A pinch of sea salt added to balance the sweetness.
For the topping, I used melted white chocolate, crushed pistachios and freeze-dried raspberries. If you want a more floral note, dried rose petals or even a touch of cardamom in the filling would take this in an entirely new direction. And if you’re feeling extra fancy, a sprinkle of edible gold flakes elevates this to a real showstopper!
Equipment you will need
- Mixing bowls
- Pastry cutter, food processor or stand mixer
- Rolling pin
- Tart tin (I used 7×11 inch)
- Parchment paper & pie weights (or dry beans/rice/sugar)
- Small pot
- Whisk & rubber spatula
- Knife or kitchen shears
- Piping bag (optional)
Top Tips
Use cold butter – this keeps the pastry flaky and crisp. Cut it into small cubes and work quickly.
Don’t overwork the dough – mix until just combined; overmixing makes it tough.
Chill before rolling – at least 30 minutes in the fridge prevents shrinkage.
Warm the pistachio paste slightly – this makes it easier to mix with the white chocolate.
Balance the sweetness – if using store-bought pistachio paste, check if it’s already sweetened and adjust the sugar accordingly.
Dry toast the kataifi – toasting the shredded fillo dough brings out its nutty crunch and keeps it crisp inside the filling.
Bake the crust until golden, not pale – since the filling isn’t baked, a properly baked crust is key to preventing sogginess.
Let the tart cool completely before adding the filling – otherwise, the chocolate might separate or become grainy.
Don’t skip the tahini – it adds creamy texture and enhances the nuttiness of the pistachios
Step-by-step instructions
- In a large bowl, combine dry ingredients – flour, powdered sugar, and salt.
- Add cold cubed butter and rub it into the flour using your fingers or a pastry cutter until it resembles fine breadcrumbs.
- Add egg yolk and sour cream, then mix until the dough comes together. Don’t overwork it! If it is too dry, add a bit of water.
- Shape into a dough ball, wrap in plastic wrap, and chill for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll out the dough on a floured surface to fit a rectangular tart pan (or a shape of your choice). Press it gently into the pan and trim any excess.
- Prick the base with a fork, place a sheet of parchment paper over it, and fill with baking weights (dry beans or sugar).
- Bake for 15 minutes, remove the weights, and bake for another 10-12 minutes until golden brown. Let it cool completely.
- In a heatproof bowl, melt white chocolate gently over a double boiler or in the microwave in 15-second bursts, stirring in between.
- Stir in pistachio paste and heavy cream until smooth.
- Dry toast the kataifi in a pan over medium heat for 2-3 minutes until golden and crispy. You can also roast it in the oven set to 350F for 12-15 min. Stir it into the filling along with powdered sugar and a pinch of sea salt.
- Pour the filling into the cooled tart shell and spread evenly. Let it set in the fridge for 30-45 minutes.
- Chop the white chocolate finely if using a bar.
- Heat the heavy cream in a small saucepan or microwave just until warm (not boiling).
- Pour over the chocolate and let it sit for a minute, then stir gently until smooth.
- If it’s too thick, add a splash more cream until you get the perfect drizzling consistency.
- Sprinkle crushed pistachios and freeze-dried raspberries on top.
Best way to enjoy Mazurek Tart.
Room temp – let it sit out for 10–15 minutes before serving. The pistachio filling softens slightly, the chocolate drizzle gets that silky texture, and the flavor blooms.
With coffee or mint tea, the sweetness of the white chocolate and richness of the filling pairs beautifully with espresso or refreshing mint tea.
As a fancy dessert plate – serve slices with a small dollop of crème fraîche or Greek yogurt on the side, and a few fresh raspberries or edible flowers for a brunch or dinner party.
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Storage instructions, reheating
Short-Term (1–2 Days):
- Store the tart at room temperature, lightly covered with parchment or foil.
- Keep it in a cool, dry place, away from direct sunlight or heat (like near the oven).
- This keeps the kataifi crisp and the white chocolate drizzle glossy.
Medium-Term (Up to 5 Days):
- Pop it in the fridge, loosely covered.
- Bring it to room temperature before serving, so the filling softens and the flavors really come through.
Pro tip: If you’re worried about condensation affecting the crunch, store the kataifi layer separately (if you haven’t added it yet) and sprinkle it on just before serving.
Freezer Friendly (1–2 Months):
- Slice the tart into individual portions.
- Wrap each piece tightly in plastic wrap, then place in an airtight container or freezer bag.
- Thaw in the fridge overnight, then bring to room temp before serving. You can give the kataifi a little refresh in the oven if needed, just a few minutes at 325°F.
Polish Mazurek Tart with Pistachio Cream and White Chocolate
Equipment
- mixing bowls
- pastry cutter
- Rolling Pin
- Tart pan
- Parchment paper & pie weights
- small saucepan
- whisk, spatula
Ingredients
For the Shortcrust Pastry
- For the Shortcrust Pastry:
- 2 cups all-purpose flour
- ½ cup unsalted butter cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- ¼ cup Sour cream
- ½ tsp salt
For the Filling:
- 1 cup pistachio paste
- ⅓ cup white chocolate
- 2 tbsp powdered sugar
- ¼ cup heavy cream
- ½ tsp sea salt
- 2 cups kataifi shredded phyllo
- ½ tsp vanilla extract
- 2 tbsp tahini
For the Topping:
- 6 oz white chocolate, melted
- 1/4 cup heavy whipping cream
- ¼ cup crushed pistachios
- 2 tbsp freeze-dried raspberries crushed
Instructions
- In a large bowl, combine flour, powdered sugar, and salt.
- Add cold cubed butter and rub it into the flour using your fingers or a pastry cutter until it resembles fine breadcrumbs.
- Add egg yolk and sour cream, then mix until the dough just comes together. Don’t overwork it! If it is too dry, add a bit of water.
- Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll out the dough on a floured surface to fit a rectangular tart pan (or a shape of your choice). Press it gently into the pan and trim any excess.
- Prick the base with a fork, place a sheet of parchment paper over it, and fill with baking weights (or dry beans).
- Bake for 15 minutes, remove the weights, and bake for another 10-12 minutes until golden. Let it cool completely.
- In a heatproof bowl, melt white chocolate gently over a double boiler or in the microwave in 15-second bursts, stirring in between.
- Stir in pistachio paste and heavy cream until smooth.
- Toast the kataifi (shredded fillo dough) in a dry pan over medium heat for 2-3 minutes until golden and crispy. Stir it into the filling along with powdered sugar and a pinch of sea salt.
- Pour the filling into the cooled tart shell and spread evenly. Let it set in the fridge for 30-45 minutes.
- Chop the white chocolate finely if using a bar.
- Heat the heavy cream in a small saucepan or microwave just until warm (not boiling).
- Pour over the chocolate and let it sit for a minute, then stir gently until smooth.
- If it’s too thick, add a splash more cream until you get the perfect drizzling consistency.
- Sprinkle crushed pistachios and freeze-dried raspberries on top.
Notes
Nutrition
Did you make this recipe?
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Conclusion
If you like sweet things and want to indulge, this Pistachio Mazurek Tart has your name on it.
Its buttery crust, rich nutty filling, crispy kataifi, and raspberry-white chocolate finish deliver the best of both, Polish tradition and viral Dubai chocolate-inspired dessert.
Whether serving this pistachio tart for Easter brunch or Mother’s Day, it delivers in every way. It’s one of those showstopping recipes that looks fancy and tastes unforgettable.
This Mazurek is a keeper.
FAQ
Can I make this Mazurek tart ahead of time?
Absolutely! You can prep the crust and filling a day or two ahead. Just assemble it the day you plan to serve, so the kataifi stays nice and crisp. If you’re tight on time, the whole tart (fully assembled) keeps well in the fridge for 2–3 days.
What if I can’t find kataifi dough?
No worries! Toasted phyllo sheets crushed into flakes or even toasted shredded coconut can mimic that delicate crunch. You could also skip it entirely and go for a silky-smooth pistachio layer.
Can I use store-bought pistachio paste?
Yes, and honestly—do it if you’re short on time. Just make sure it’s 100% pistachios or a high-quality blend (no added oils or sugar bombs). If it’s sweetened, reduce the white chocolate slightly to balance it out.
Is this Mazurek gluten-free?
Not as written, but you can easily make it gluten-free by using a GF-friendly tart crust (almond flour or oat-based). Just watch your chocolate and pistachio paste labels to make sure everything’s GF certified.
This Mazurek tart turned out beyond delicious. The combination of crunchy, toasted kataifi and creamy white chocolate hits all the notes for me. Flavor and texture 10 out of 10. Musty try
10 out of 10. Texture, flavor, and just visually stunning. This Mazurek tart is a keeper. The combination of smooth pistachio paste, crunchy toasted kataifi, creamy white chocolate, and buttery crust is the perfect match. Definitely a keeper.