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, Black sesame flan, French custard tart, Alsatian apple tart, Caramelized pear 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: Chocolate tart, Peach and green tea tart, Apple custard tart, Apple and almond cream tart, Rhubarb tart, ... See them all 45
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.85 M 23.4 40 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011777 K3.5 8 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018435 K4.8 7 min.
Greek-style stuffed courgettes
Courgettes filled with a mixture of feta, pine nuts and lemon, then cooked gratin-style in the the oven. July 17th 202236 K 50 min.
Avocado and celery remoulade
Avocado, grated celery and remoulade sauce are combined in this delicious winter salad. March 3rd 202425 K 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
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