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.
55,992 24.5/5 for 32 ratings
Grade this recipe: Last modified on: February 8th 2015
For 1 tart, you will need:
- 0
250 g Sweetcrust pastry (pâte sablée) - 1
650 ml whole milk - 2
4 eggs - 3
100 g caster sugar - 4
10 g Vanilla sugar (optional) - 5
80 g Pistachio powder or paste - 6
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
4 or 5 .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.
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?
- For 1 tart : 3.65 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Vanilla ice cream, Pistachio confectioner's custard, Gratin Dauphinois, Panna cotta, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, Citrus tart, Pear, grapefruit and pistachio tart, Apricot and almond cream tart, Tarte Bourdaloue, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, Sandwich bread, Breton sablé biscuit dough, Clafoutis "Marie-Antoinette", Gâteau Basque , ... All |
 | Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Pistachio confectioner's custard, Mini apricot and pistachio brioches, Pistachio ice cream, Sicilian Epiphany Pie, ... All |
Other recipes you may also like
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result.But don't let that discourage you; there are demonstration videos and I will...64,418 34.5/5 for 2 ratings 3 hours 52 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .87,4994/5 for 8 ratings 2 hours 30 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.111,4585/5 for 1 ratings 49 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.105,301 24.9/5 for 7 ratings 2 hours 34 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).76,9224.3/5 for 15 ratings 3 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-09-27)
Note: We'll never share your email 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 email 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.
Post your comment or question
Your 2 comments or questions on this recipe