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Pistachio custard tart

Name: Pistachio custard tart
Prep time: 11 min
Cook time: 35 min
Total time: 46 min
Yield: 1 tart
Cuisine: French
Ingredients: 250 g sweetcrust pastry (pâte sablée); 800 g paris flan filling

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.

139 K 2× 4.2/5 (44 reviews)

50 min.

Easy

5.70 €

1 tart

2 Ingredients

Last modified on: July 13^th 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.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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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.

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.

Preheat your oven to 180°C (360°F).

Prepare 800 g paris flan filling in its pistachio version.

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	622 RDI=958 %	2,955 RDI=1,115 %	2,456 RDI=3,365 %	16,844 RDI=842 %	70,525 RDI: 842 %
Per 100 g	59 RDI=91 %	281 RDI=106 %	233 RDI=320 %	1,604 RDI=80 %	6,717 RDI: 80 %

Possible allergens in this recipe: Gluten, milk, egg, Nuts

How much will it cost?

For 1 tart : 5.70 €

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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: Alsatian apple tart, Pear and chocolate Paris puddings, Caramelised apple custards, Black sesame flan, Crusty pistachio, almond and apricot flan, ... See them all 9

Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Strawberry tart, Lemon and lime custard tart, Lemon tart, Apricot and almond cream tart, ... See them all 45

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The 2 comments already posted on this recipe

What is sweet rust pastry mentioned as an ingredient in the filling? How is it boiled?
Posted by Susan august 4^th 2017 at 03:32 n° 2
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 Auteur august 4^th 2017 at 11:07 n° 1

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