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.
45,327 24.5/5 for 30 ratings
Last modified on: February 8th 2015
For 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:
Keeping: 4 or 5 .
| 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?
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
How much will it cost?
- For 1 tart : 3.65 €
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: Potimarron and celeriac autumn soup, Vanilla ice cream, Cheese Soufflé, Potimarron and leek soup, Cauliflower "moelleux" in ramekins, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Plum tart, Plum tart "En passant par la Lorraine", Apricot and almond cream tart, Pear, grapefruit and pistachio tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Gâteau Basque , Crêpes Suzette, Kouign-amann brioche, Creamy plum and pear clafoutis, ... All |
| Cornflour: You can get more informations, or check-out other recipes which use it, for example: Lime confectioner's custard (pastry cream), Lemon Confectioner's Custard, Rich hazelnut buttercream, Pear and lime meringue pie, Upside-down Parmentier, ... All |
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