Pistachio Tart

Preparation

Step 1

Prepare the shortcrust pastry. In a bowl or food processor, mix the sifted flour with the powdered sugar and a pinch of salt. Add the cold butter cut into small cubes and rub it in with your fingertips until you get a coarse sand texture. Add the beaten egg, then gather the dough into a ball without kneading. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 2

Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface to 3 mm thickness. Line a buttered 24 cm tart pan. Prick the base with a fork and refrigerate for 15 minutes. Blind-bake the crust: 15 minutes covered with parchment paper and baking weights, then 5 minutes uncovered until lightly golden. Let cool completely.

Step 3

Prepare the pistachio cream. In a saucepan, heat the milk and heavy cream with the pistachio paste over low heat, whisking to dissolve the paste. In a bowl, whisk the egg yolks with the powdered sugar until light. Slowly pour the hot liquid over the eggs while whisking. Return everything to the saucepan and cook over low heat, stirring constantly, until the cream coats the back of a spoon (about 5 minutes).

Step 4

Fold the pistachio powder into the warm cream and mix until perfectly smooth and homogeneous. Pour the cream over the cooled tart base and smooth the surface with a spatula. Bake at 160°C (320°F) for 12 to 15 minutes — the cream should be set but still soft. Let cool completely at room temperature, then refrigerate for at least 2 hours.

Step 5

Before serving, take the tart out of the fridge 15 minutes ahead. Gently unmold it onto a serving dish. Generously decorate the edges with crushed pistachios and dust with a veil of powdered sugar. For an extra-gourmet touch, add a few edible flowers or a quenelle of lightly whipped cream. Serve well chilled.