Pistachio shortcrust and sour cherry cream is an unusual combination, but very tasty. The shortcrust pastry is a delightful, very simple creation used for tarts and cookies. There are various methods to prepare it depending on its intended use… but the ingredients are always the same: butter, flour, eggs, and powdered or granulated sugar. Personally, I love tarts, especially when they are not cookie-like but have a crumbly pastry. They can be filled in a thousand ways, and I would eat them all… In this recipe, I wanted to enrich the shortcrust with homemade pistachio paste, creating a very simple, rustic tart, and the result is guaranteed!
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Shortcrust
- 2 1/2 cups cake flour
- 3 egg yolks
- 5 oz butter
- 1 cup powdered sugar
- 1/3 cup pistachio paste
- 5 1/3 oz syrup-packed sour cherries
- 3 egg yolks
- 1 cup milk
- 3 tbsps cornstarch
- 1/3 cup sugar
Tools
Diameter 8 inches
- Springform Pan
- Stand Mixer
- Parchment Paper
- Immersion Blender
Steps
Start by preparing the shortcrust. In the stand mixer, add butter and flour, mix at medium speed with the K-hook until it reaches a sandy consistency.
Then add the egg yolks, sugar, and pistachio paste.
Knead until it comes together, then stop, wrap the dough in plastic wrap, and let it rest in the fridge for about 1 hour.
Meanwhile, prepare the cream. Blend the cherries without the syrup using an immersion blender. In a saucepan, add the egg yolks and sugar while cold, stir, then add the cornstarch and warm milk, mix well, and add the cherry blend. Heat over low heat, stirring constantly, until the cream thickens, about 10 minutes.
Pour it into a container, cover with plastic wrap in contact with the surface, and place in an ice bath to quickly reduce the temperature.
While the cream cools, retrieve the rested dough and roll out into a 1/8 inch thick sheet. If necessary, use a little flour to help. Using the rim of the springform pan, cut out the base (I used this method, but you can use a classic tart pan if preferred). Prepare a baking sheet with parchment paper, place the shortcrust base, and secure the rim of the springform around it.
Prick the base and spread the cream over it, leaving some tablespoons aside…
With the remaining dough, make strips about 1/2 inch wide, placing them close together. Trim excess dough from the strips.
Then form a sausage shape and place it around, pressing to adhere. Bake at 350°F (convection) for 20/25 minutes.
With the leftover dough, you can make some cookies.
Storage
You can keep the tart for 2 days at room temperature, but during hotter periods, I recommend storing it in the fridge, as the shortcrust with pistachio paste tends to soften too much.
