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.
125 K 4.2/5 (44 reviews)
Grade this recipe:
Keywords:
Last modified on: July 13th 2022
For 3 tarts, you will need:

Change these quantities to make:
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
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Pistachio custard tart
Roll out 750 g sweetcrust pastry (pâte sablée) to the shape of your tin or mould; mine is rectangular here.

Stage 2 - 1 min.
Pistachio custard tart
Pick up the rolled-out pastry by rolling it loosly around the rolling pin...

Stage 3 - 1 min.
Pistachio custard tart
...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
Make sure the pastry sits right down into the bottom of the tin...

Stage 5 - 1 min.
Pistachio custard tart
...then trim of the overhanging edge.

Stage 6
Pistachio custard tart
Put the lined tin to wait in the fridge.

Stage 7 - 5 min.
Pistachio custard tart
Preheat your oven to 180°C (360°F).

Prepare 2 kgs 400 g paris flan filling in its pistachio version.

Stage 8 - 30 min.
Pistachio custard tart
Pour the filling into the pastry case and put in the oven immediately. Bake for about 30 minutes.

Stage 9
Pistachio custard tart
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 recipe1,870 RDI=720 %8,870 RDI=840 %7,370 RDI=1,120 %50,530 RDI=2,530 %211,570 RDI: 2,530 %
Per 100 g60 RDI=20 %280 RDI=30 %230 RDI=40 %1,600 RDI=80 %6,720 RDI: 80 %
Per tart620 RDI=240 %2,960 RDI=280 %2,460 RDI=370 %16,840 RDI=840 %70,530 RDI: 840 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts
How much will it cost?
  • For 3 tarts : 17.10 €
  • Per 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)
Other recipes you may also like
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15th 2016459 K4.4 7 min.
Quick bramble jelly
Quick bramble jelly
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.
July 5th 2013285 K4.2 50 min.
Celeriac and mushroom gratin
Celeriac and mushroom gratin
This gratin combines sliced celeriac simmered in milk with fried mushrooms.
May 10th 202380 K5 1 hour 8 min.
Rabbit terrine
Rabbit terrine
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
April 8th 2018125 K4.6 15 hours 35 min.
Bacon and cabbage omelette
Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.
April 26th 201769 K4 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • 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 august 4th 2017 at 11:07 n° 2
  • What is sweet rust pastry mentioned as an ingredient in the filling? How is it boiled?
    Posted by Susan august 4th 2017 at 03:32 n° 1

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.
I am not a leaving thing
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.

Back to top of page