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Pistachio Tart with Almond-Citrus Crust (Tarte aux Pistaches)

Make Pistachio Tart with Almond-Citrus Crust (Tarte aux Pistaches) at home with Crust, All Purpose Flour, Ground Blanched Almonds, Sugar, and Unsalted Butter. Serves 7. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

सामग्री

• to taste
• 1 cup
• 1 tbsp
• 3 tbsp
• 1/4 cup
• 6 tbsp
• 1
• 1/4
• 2/3 cup
• 1 cup
• 1/2 cup
• 3 tbsp
• 8 tbsp
• 1 tbsp
• 3
• 1/2 tsp

विधि (झलक)

1. 1

   To make the crust: Using either your fingers or a pastry cutter, combine the flour, almonds, sugar and salt; mix in the orange and lemon zests, butter, egg yolk, and lemon juice.

2. 2

   The mixture should be crumb-like but hold together when pressed; if it does not, add a tiny amount of cold water, beginning with no more than 1 teaspoon.

3. 3

   When the mixture just holds together, wrap it in plastic and refrigerate for at least 1 hour.

4. 4

   To make the filling: Grind the pistachio nuts in a blender or food processor until they form a fine meal; set aside.

5. 5

   Combine the milk, cream, butter and 6 tablespoons of the sugar in a small, heavy saucepan.

6. 6

   Heat over medium-low heat until the butter melts; stir in the ground pistachio nuts, cornstarch and egg yolks.

7. 7

   Heat to medium and cook, stirring, until the mixture slightly thickens.

8. 8

   Remove from the heat, stir in the almond extract; set aside.

9. 9

   Beat the egg whites until foamy; add the remaining 2 tablespoons sugar and beat until stiff, glossy peaks are formed.

10. 10

    Stir one third of the egg whites into the pistachio mixture, lightening the pistachio mixture with about one-third of the egg, then fold in the remainder.

11. 11

    Preheat the oven to 375F (190C).

12. 12

    On a lightly floured board, flatten the chilled dough with a rolling pin; roll the dough out to a 20-inch circle.

13. 13

    Trim the edges.

14. 14

    Carefully pour the filling into tart crust; bake for about 40 minutes or until puffed and browned.

15. 15

    Let cool to room temperature then refrigerate for at least 2 hours.

16. 16

    Serve the tart cut into small slices, with Creme Anglaise, gently whipped cream or ice cream.

17. 17

    S(Formatted by Chupa Babi): "July 2009"

18. 18

    Contributed to the FareShare Gazette by Chupa; 6 August 2009. www.fareshare.net