Pistachio custard tart

Step by step recipe:

  1. 5 min.Pistachio custard  tart : Photo of step #1
    Roll out 250 g Sweetcrust pastry (pâte sablée) to the shape of your tin or mould; mine is rectangular here.
  2. 1 min.Pistachio custard  tart : Photo of step #2
    Pick up the rolled-out pastry by rolling it loosly around the rolling pin...
  3. 1 min.Pistachio custard  tart : Photo of step #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. 3 min.Pistachio custard  tart : Photo of step #4
    Make sure the pastry sits right down into the bottom of the tin...
  5. 1 min.Pistachio custard  tart : Photo of step #5
    ...then trim of the overhanging edge.
  6. Pistachio custard  tart : Photo of step #6
    Put the lined tin to wait in the fridge.
  7. 8 min.Pistachio custard  tart : Photo of step #7
    Prepare the pistachio custard: bring 250 g Sweetcrust pastry (pâte sablée) to the boil, then take off the heat.

    Set aside.
  8. 2 min.Pistachio custard  tart : Photo of step #8
    Put into a bowl: 4 eggs, 100 g caster sugar, 10 g Vanilla sugar and 80 g Pistachio powder or paste. Mix well with a whisk.
  9. 2 min.Pistachio custard  tart : Photo of step #9
    Add 80 g cornflour to finish and mix again.
  10. 1 min.Pistachio custard  tart : Photo of step #10
    Pour the hot milk over the pistachio mixture and stir gently to mix.
  11. 1 min.Pistachio custard  tart : Photo of step #11
    Pour this mixture back into the saucepan through a strainer to remove any bits and give a smooth custard.

    Preheat the oven to 360°F (180°C).
  12. 5 min.Pistachio custard  tart : Photo of step #12
    Put the saucepan back on low heat and cook the custard gently for a few minutes until it thickens slightly.

    This is so that we won't make the pastry soggy by pouring in a filling that is too liquid.
  13. 30 min.Pistachio custard  tart : Photo of step #13
    Pour the filling into the pastry case and put in the oven immediately. Bake for about 30 minutes.
  14. Pistachio custard  tart : Photo of step #14
    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.

Source:

Home made.

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