Pistachio custard tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 250 g Sweetcrust pastry (pâte sablée)
• 2 800 g Paris flan filling
• Total weight: 1,050 grams

Times:

Preparation	Cooking	Start to finish
15 min.	35 min.	50 min.

Step by step recipe

• 1: Roll out 250 g Sweetcrust pastry (pâte sablée) to the shape of your tin or mould; mine is rectangular here.
• 2: Pick up the rolled-out pastry by rolling it loosly around the rolling pin...
• 3: ...and unroll it over the tin.
  This is a way of transfering the pastry and lining the tin with less chance of it breaking.
• 4: Make sure the pastry sits right down into the bottom of the tin...
• 5: ...then trim of the overhanging edge.
• 6: Put the lined tin to wait in the fridge.
• 7: Preheat your oven to 180°C (360°F).
  Prepare 800 g Paris flan filling in its pistachio version.
• 8: Pour the filling into the pastry case and put in the oven immediately. Bake for about 30 minutes.
• 9: Leave to cool before serving.

Remarks

Depending on whether you prefer a stronger or more subtle pistachio flavour, you can alter the weight of pistachio paste in the recipe.

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