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Pistachio custard tart

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.
35,943 24.5/5 for 30 ratings
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Last modified on: February 8th 2015

For 1 tart, you will need:

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How long does it take?

Time required
PreparationCookingStart to finish
17 min.43 min.1 hour
Keeping:
4 or 5
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Step by step recipe

Stage 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.
Stage 2 - 1 min.
Pistachio custard tart : Photo of step #2
Pick up the rolled-out pastry by rolling it loosly around the rolling pin...
Stage 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.
Stage 4 - 3 min.
Pistachio custard tart : Photo of step #4
Make sure the pastry sits right down into the bottom of the tin...
Stage 5 - 1 min.
Pistachio custard tart : Photo of step #5
...then trim of the overhanging edge.
Stage 6
Pistachio custard tart : Photo of step #6
Put the lined tin to wait in the fridge.
Stage 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.
Stage 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.
Stage 9 - 2 min.
Pistachio custard tart : Photo of step #9
Add 80 g cornflour to finish and mix again.
Stage 10 - 1 min.
Pistachio custard tart : Photo of step #10
Pour the hot milk over the pistachio mixture and stir gently to mix.
Stage 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).
Stage 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.
Stage 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.
Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Cannelés, Potimarron and leek soup, Peach and verbena feuilleté, Smoky potato and potimarron gratin, Rice pudding (riz au lait), ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Little lime tarts, Strawberry tart, Bounty-style tart for Alison, How to roll out pastry for a tart, Tarte Jurassienne, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Little caramelized peach tarts, Household cake (Gâteau de ménage), Oat shortbread biscuits, Milk rolls, Génoise (Genoa sponge), ... All
Pistachio powder or pastePistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Mini apricot and pistachio brioches, Pistachio ice cream, Sicilian Epiphany Pie, Pistachio cream, ... All

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