Pistachio cream for tarts is the perfect filling for those who, like me, love pistachios.
The pistachio comes from the pistachio tree, which is very long-lived and can reach about 300 years of age, but grows slowly.
The fruit has a thin and hard shell containing the seed, commonly called “pistachio”, which is a vibrant green under a purple skin.
Flowering occurs in April and fruit harvesting takes place in September-October.
The tree bears fruit in a biennial cycle. This, coupled with climate variations, causes significant variations in yield and prices.
In Sicily, there is a highly renowned pistachio cultivation in Bronte, on the western slopes of Mount Etna, protected by the DOP label “Pistachio Verde di Bronte”.
Every year, in the second half of October, this beautiful and characteristic town hosts the “Bronte Pistachio Festival”, attracting visitors and tourists from all over the world.
Pistachios can be found on the market either shelled or peeled, toasted or salted, and they are widely used in pastry-making for preparing ice creams, creams, and drinks.
Do not forget their use in sausage production, or as condiments for first and second courses.
To make the pistachio cream discussed here, start with a simple cream, with a delicate flavor, which is the “milk cream”, and it will be our base.
The pistachio cream in the recipe can be a filling for tarts, tartlets, spoon desserts, croissants, and so on.
A touch of chopped pistachios on top and voilà… the result is guaranteed
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 246.71 (Kcal)
- Carbohydrates 23.47 (g) of which sugars 13.35 (g)
- Proteins 7.51 (g)
- Fat 13.90 (g) of which saturated 1.70 (g)of which unsaturated 0.98 (g)
- Fibers 1.48 (g)
- Sodium 0.09 (mg)
Indicative values for a portion of 110 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
- 3 1/4 cups whole milk
- 3/4 cup cornstarch
- 1 packet vanillin
- 1/2 cup sugar
- 200 g pistachio cream (like pistachio Nutella)
Tools
- Electric Whisks
- 1 Blender o Mixer
- 1 Pot
Steps
To prepare the pistachio cream for tarts, start by making the milk cream.
Directly in the pot in which it will thicken, combine cornstarch, sugar, and vanillin.
Gradually add the milk, incorporating it into the powders with a wooden spoon or hand whisk before adding more.
Once done, place the pot on the stove over moderate heat, stirring continuously, until it comes to a boil.
Turn off the heat, transfer the cream to a bowl, and let it cool with cling film in contact.
When the milk cream is cold, work it with electric whisks.
Once you have a fairly smooth consistency, add the pistachio cream (like pistachio Nutella, available at the supermarket).
Quickly incorporate it into the milk cream with the electric whisks.
And now, the pistachio cream is ready to be used immediately for our preparations.
In the fridge, well sealed in an airtight container, it keeps well for 2 or 3 days.
In the fridge, well sealed in an airtight container, it keeps well for 2 or 3 days.
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