The pistachio tart with pistachio cream is a delicious dessert that will amaze you and your guests with its beautiful appearance and intense pistachio flavor.
Delicate yet indulgent, it can be served as a dessert at the end of a meal, or on the occasion of tea or coffee with friends, and rest assured everyone will ask you for the recipe, as always happens to me.
The refinement of pistachio makes it a dessert for refined palates and its goodness increases over time, the day after it is even better.
Whoever makes it will certainly agree with me.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 558.56 (Kcal)
- Carbohydrates 51.24 (g) of which sugars 20.95 (g)
- Proteins 14.16 (g)
- Fat 33.90 (g) of which saturated 7.68 (g)of which unsaturated 8.26 (g)
- Fibers 3.80 (g)
- Sodium 48.43 (mg)
Indicative values for a portion of 148 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
- 1.76 oz pistachio flour (or chopped pistachios)
- 0.53 oz powdered sugar
- 2 tbsp sunflower oil
- 2 cups all-purpose flour
- 1.76 oz powdered sugar
- 2.82 oz pistachio paste
- 3.53 oz butter (in pieces)
- 1 egg white (small egg)
- 0.04 oz fine salt
- 1/3 packet vanillin
- 3 cups whole milk
- 3 oz sugar
- 3.88 oz cornstarch
- 1 packet vanillin
- 7.05 oz pistachio cream
- 1.41 oz chopped pistachios
- as needed powdered sugar
Tools
- Electric Whisk
- Blender / Mixer
- Rolling Pin
- Tart Pan 9.5-inch diameter
- Cookie Cutter cookie cutter
Preparation
To prepare the tart with pistachio cream, start with the milk cream.
Directly in the saucepan where it will be thickened, combine cornstarch, sugar, and vanillin.
Add the milk a little at a time, incorporating it with a hand whisk into the powders before adding more.
Once done, transfer the saucepan to the heat and over moderate flame and always stirring, bring to a boil.
Turn off, transfer to a bowl, and let it cool with cling film in contact.
To prepare the pistachio shortcrust, combine all ingredients in a bowl and knead.
Take about 1/3 of the shortcrust and place it in the freezer, well wrapped in cling film, for the time needed to prepare the base.
Roll out the remaining 2/3 of the dough between two sheets of parchment paper, using a little flour if needed.
Line a baking pan with parchment paper or if you don’t want the marks on the finished dessert, you can use a greased and floured springform pan.
Another method is to line the bottom of the pan with a disc of parchment paper and slide two long strips of parchment paper underneath it, crossing each other.
Let the ends of these overhang the pan.
In fact, by grabbing them, you can easily extract the cooked and cooled base.
Place the rolled dough on the pan and, after creating a rim about 0.8 inches high, prick the bottom with a fork.
Perform blind baking, also known as white baking, covering with parchment paper and dried beans (or ceramic baking weights).
Bake for about half an hour at 340°F in the central part of the preheated and static oven.
However, after about twenty minutes, remove the parchment paper to allow the bottom to dry, do not let it color too much.
Meanwhile, from the dough that was put to chill, cut out medium-sized flower-shaped cookies or another desired shape.
If you use a flower-shaped cutter for sugar paste, make sure it is well dry and floured before forming each cookie.
Seven will be enough, but it is better to make a few more cookies for safety.
Bake at 340°F for about 10 minutes, do not let them brown too much.
Then let them cool.
When the milk cream is cold, work it with the electric whisk.
Once a fairly smooth consistency is obtained, add the pistachio cream and quickly incorporate it into the milk cream using the electric whisk.
This way we have obtained the pistachio cream.
Fill the shortcrust base with it, place the cookie decorations on top, and then sprinkle with chopped pistachios, pressing lightly to adhere.
If desired, dust with a little powdered sugar so as not to hide the pistachio green.
Storage
Well sealed in an airtight container in the fridge for about 3 days.
Well sealed in an airtight container in the fridge for about 3 days.
Here is a selection of products definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
