The soft pistachio tart is a fluffy base baked in a special mold called smart mold, the external groove obtained with this pan creates a raised edge perfect for filling with all kinds of creams.
The version I propose today is rich in pistachio in paste and flour, with this base I will prepare a new version that does not yet exist, the pistachio Lindt cake, a delicious variant of the chocolate Lindt cake.
I could have added white chocolate to the base as well, but it would have become “heavy” to the taste, so I decided to enrich it with pistachios and use the white chocolate only in the filling.
Last year I created some innovative variants with fruit in the batter with which I made fruit-rich cakes, like the strawberry soft tart. I then created a small collection that includes them, in addition to the classic version and chocolate version you will find all the soft tarts with fruit puree in the batter; very simple recipes that are quick to prepare and can be turned into special cakes.
With my bases you can create scenic tarts with lots of fruit, ideal for birthdays, buffets, and after meals. You can freeze the bases for 3 months and use them in summer when you want to make a dessert without having to bake anything at all.
Try also the other variants:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 413.96 (Kcal)
- Carbohydrates 46.41 (g) of which sugars 24.06 (g)
- Proteins 9.67 (g)
- Fat 22.17 (g) of which saturated 3.40 (g)of which unsaturated 8.59 (g)
- Fibers 2.56 (g)
- Sodium 37.61 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup pistachio flour
- 1/2 cup sugar
- 2 eggs (medium)
- 1/3 cup plain yogurt
- 1/4 cup peanut oil
- 1/8 cup pistachio paste (100%)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 2 tsp butter
- 1 tbsp all-purpose flour
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Smart mold 11 inches in diameter
Procedure
In a bowl, mix the eggs with the sugar, add the yogurt, pistachio paste, peanut oil, and vanilla, mix the ingredients well.
Sift the flour with the baking powder, add the pistachio flour and mix.
Pour the dry ingredients into the bowl with the wet ingredients, incorporating everything well with the hand whisk, you should get a smooth and homogeneous mixture.
Pour the mixture into the greased and floured smart mold, distribute it well with the back of a spoon.
Bake the cake in a preheated static oven at 350°F for 20 minutes, placing it in the lower part of the oven, always do the toothpick test to check the cooking.
If the surface becomes too dark, cover it with a sheet of aluminum foil.
The soft pistachio tart is ready, take it out of the oven, wait a few minutes, and turn it upside down on a tray.
Let it cool completely and fill it as you like, I will prepare a delicious Lindt pistachio filling.
Advice
Storage
The soft pistachio tart can be stored at room temperature for 2/3 days well covered.
The base for soft tart can be frozen for 2/3 months.
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