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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.

124 K 2× 4.2/5 (44 reviews)

50 min.

Easy

5.70 €

3 tarts

2 Ingredients

Last modified on: July 13^th 2022

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For 3 tarts, you will need:

1 750 g sweetcrust pastry (pâte sablée)
2 2 kgs 400 g paris flan filling
Total weight: 3,150 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

Metric weight Metric volumes

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.

Roll out 750 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 2 kgs 400 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	1,870 RDI=720 %	8,870 RDI=840 %	7,370 RDI=1,120 %	50,530 RDI=2,530 %	211,570 RDI: 2,530 %
Per 100 g	60 RDI=20 %	280 RDI=30 %	230 RDI=40 %	1,600 RDI=80 %	6,720 RDI: 80 %
Per tart	620 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)

Paris flan filling

You can get more informations, or check-out other recipes which use it, for example: French custard tart, Alsatian apple tart, Verbena flan, Caramelised apple custards, Pear and chocolate Paris puddings, ... See them all 9

Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: How to roll out pastry for a tart, Strawberry Verveine Tart , Pear tart with almond cream, Pear, grapefruit and pistachio tart, Apricot and almond cream tart, ... See them all 43

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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 4^th 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 4^th 2017 at 03:32 n° 1

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