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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.

136 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	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 %

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

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: Pear and chocolate Paris puddings, Crusty pistachio, almond and apricot flan, Caramelised apple custards, Black sesame flan, Verbena flan, ... 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, Mini almond-morello tarts, Cottage cheese tart, Late summer tart with plums and apricots, Apple amandine tarts from Brélès, ... See them all 45

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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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