Pistachio custard tart
Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
Last modified on: February 8th 2015
Keywords for this recipe:FlanPastryPistachioSweet crust pastryFor 1 tart, you will need:
- 1
250 g Sweetcrust pastry (pâte sablée) - 2
650 ml whole milk - 3
4 eggs - 4
100 g caster sugar - 5
10 g Vanilla sugar (optional) - 6
80 g Pistachio powder or paste - 7
80 g cornflour - Total weight: 1,370 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 17 min. | 43 min. | 1 hour |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Roll out 250 g Sweetcrust pastry (pâte sablée) to the shape of your tin or mould; mine is rectangular here.
Stage 2 - 1 min.
Pick up the rolled-out pastry by rolling it loosly around the rolling pin...
Stage 3 - 1 min.
...and unroll it over the tin.
This is a way of transfering the pastry and lining the tin with less chance of it breaking.
This is a way of transfering the pastry and lining the tin with less chance of it breaking.
Stage 4 - 3 min.
Make sure the pastry sits right down into the bottom of the tin...
Stage 5 - 1 min.
...then trim of the overhanging edge.
Stage 6
Put the lined tin to wait in the fridge.
Stage 7 - 8 min.
Prepare the pistachio custard: bring 250 g Sweetcrust pastry (pâte sablée) to the boil, then take off the heat.
Set aside.
Set aside.
Stage 8 - 2 min.
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.
Stage 9 - 2 min.
Add 80 g cornflour to finish and mix again.
Stage 10 - 1 min.
Pour the hot milk over the pistachio mixture and stir gently to mix.
Stage 11 - 1 min.
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).
Preheat the oven to 360°F (180°C).
Stage 12 - 5 min.
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.
This is so that we won't make the pastry soggy by pouring in a filling that is too liquid.
Stage 13 - 30 min.
Pour the filling into the pastry case and put in the oven immediately. Bake for about 30 minutes.
Stage 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.
Keeping
4 or 5 .
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,697 Kcal or 11,292 Kj | 84 gr | 305 gr | 130 gr |
| 135 % | 32 % | 29 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 197 Kcal or 825 Kj | 6 gr | 22 gr | 9 gr |
| 10 % | 2 % | 2 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,697 Kcal or 11,292 Kj | 84 gr | 305 gr | 130 gr |
| 135 % | 32 % | 29 % | 20 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Gnocchi alla romana, Pear and chocolate tart with a hint of mint, Potimarron and celeriac autumn soup, Celeriac and mushroom gratin, Peach and verbena feuilleté, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, How to make tart cases, Mini almond-morello tarts, How to bake blind , Apricot and almond cream tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nougat, Eton mess, Apple Strudel, Panna cotta, Sandwich bread, ... All |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: French custard tart, Rabbit civet "à la normande", Caramelized pear custard tart, Pumpkin (or potimarron) soup, Langoustine gratin, ... All |
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Your 2 comments or questions on this recipe
- Click on sweetcrust pastry (pâte sablée), or the same one in the ingredients list, and you will have all the details about it. It's not boiled, but baked.Posted by jh august 4th 2017 at 11:07 (n° 2)
- What is sweet rust pastry mentioned as an ingredient in the filling? How is it boiled?Posted by Susan august 4th 2017 at 03:32 (n° 1)
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