Delicious Pistachio Tart

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Who doesn't love tarts with a creamy and delicious filling? As the name suggests, today's dessert includes loads of pistachios both inside and outside. This recipe can be easily refrigerated for up to 3 to 4 days. In the same way, you can also prepare almond tart replacing pistachios as the primary ingredient. You can also include fruit custard layer within the tart to give it a twist. I prefer to serve it cold though some of my family members prefer it at room temperature. I prefer to serve it with ice cream scoop or with honey glazed dry fruits. You can also sprinkle grated coconut on the topping for a slightly different texture and flavor. Slice it in your desired shape and refrigerate for an hour before serving.

Delicious Pistachio Tart
Delicious Pistachio Tart
Author:

Lip smacking tart with pistachio

Enjoy this creamy and delicious tart recipe consisting of generous amount of pistachio for an awesome flavor to satisfy your sweet tooth anytime of the day.

Preparation Time: 50 minutes
Cooking time: 55 minutes
Servings: 6

Ingredients:
  • 150 gm unsalted butter
  • 1-1/2 cups all purpose wheat flour
  • 2 eggs (whipped)
  • 80 gm caster sugar
  • 2 to 3 tsp milk
  • 75 gm pistachio paste
  • 100 gm pistachio (coarsely shredded)
  • 120 gm caster sugar
  • 2 cups whipped cream
  • 300 ml milk
  • 6 egg yolks
  • few drops of pistachio essence (optional)
  • icing sugar powder

Instructions:

  1. Melt butter and castor sugar in a flat pan.
  2. Add both of them in flour along with 2 whipped eggs, 80 gm caster sugar and 2 tsp milk.
  3. Mix in a blender to make nice tart dough base.
  4. Keep aside for half an hour.
  5. Take a deep sauce pan and whip egg yolks, caster sugar, pistachio paste and essence in it for about 2 to 3 minutes.
  6. Place it on a low flame and slowly add lukewarm milk and whipped cream in it stirring the mixture continuously.
  7. Continuously stir on a low flame till the pistachio custard reaches the right consistency.
  8. Keep aside and let it cool down.
  9. Grease the tart baking tin with unsalted butter.
  10. Roll a thin tart pastry roll slightly larger than the tin base and side height.
  11. Arrange it carefully within greased tart tin and gently press with your hands.
  12. Pour pistachio custard in it and place the second tart pastry roll on top of it sealing its end with the earlier one.
  13. Bake in a preheated oven for about 35 minutes at 250 degrees.
  14. Make a layer of coarsely chopped pistachio on top of the tart.
  15. Sprinkle icing sugar on it and slice in your desired shape.

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