This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
50 min.
Easy
5.70 €
1 tart
2 IngredientsLast modified on: July 13th 2022
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 for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 - ⌛ 5 min.
Stage 8 - ⌛ 30 min.
Pour the filling into the pastry case and put in the oven immediately. Bake for about 30 minutes.
Stage 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.
Keeping: 4 or 5 days in the refrigerator, protected by a cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 620 RDI=240 % | 2,960 RDI=280 % | 2,460 RDI=370 % | 16,840 RDI=840 % | 70,530 RDI: 840 % |
| Per 100 g | 60 RDI=20 % | 280 RDI=30 % | 230 RDI=40 % | 1,600 RDI=80 % | 6,720 RDI: 80 % |
How much will it cost?
- For 1 tart : 5.70 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Paris flan filling
You can get more informations, or check-out other recipes which use it, for example: Caramelised apple custards, Verbena flan, Pear and chocolate Paris puddings, Crusty pistachio, almond and apricot flan, Parisian-style chocolate custard tart, ... See them all 9
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Lemon tart, How to bake blind , Apricot and almond cream tart, Cottage cheese tart, Apple amandine tarts from Brélès, ... See them all 45
Other recipes you may also like
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010403 K 154 50 min.
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish. October 13th 2010348 K4.4 60 min.
"BN style" chocolate-filled biscuits
These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them! March 21th 2011232 K 24.6 5 hours 15 min.
Crispy cheese parcels
Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad. December 18th 2011156 K4.1 40 min.
Sunday night pasta
Here's a quick and simple solution when faced with the age-old question late on Sunday afternoon: "What are we going to eat tonight?". December 30th 201988 K4.8 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe