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Pistachio Tart
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Pistachio Tart with Raspberries and Caramelized Pistachio

Yield: makes eight 4-inch tarts
Author: Maryanne Cabrera

Ingredients

Sweet Tart Dough:

  • 12 Tablespoons unsalted butter, cut into tablespoons, room temp
  • 5 Tablespoons superfine sugar
  • 1 large egg
  • 1 large yolk
  • 1 teaspoon vanilla paste, or pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon fine sea salt

Pistachio Pastry Cream:

  • 3 cups whole milk
  • 3/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1/4 cup cornstarch
  • 1 Tablespoon all-purpose flour
  • 4 large egg yolks
  • 3/4 cup pistacho paste*

Caramelized Pistachios:

  • 1/3 cup pistachios
  • 3 Tablespoons superfine sugar
  • 2 Tablespoons water

Instructions

  • Sweet Tart Dough: Beat butter with a paddle until smooth.  Add sugar and continue to beat until light in color.
  • Mix together eggs and vanilla paste. Gradually add it to the butter while mixing at medium speed.
  • Reduce speed to low and add flour and salt. Mix until the dough just begins to clump together
  • Dump dough onto lightly floured table and knead until dough becomes smooth.  Divide dough in half. Form into 2 squares 1 inch thick and wrap in plastic. Chill dough for 30 minutes to 1 hour.
  • Roll dough out to 1/8'' thick and line tartlet shells. Dock the dough and freeze for 15 minutes.
  • Remove from freezer and cover shells with parchment paper and fill with weights. Bake in a preheated 350 degrees F oven for 15 minutes. Removes the weights and bake for another 5 minutes until tart shell is golden brown.
  • Pistachio Pastry Cream: Instructions found on King Arthur's Flour website.
  • Caramelized Pistachios: Heat sugar and water in a saucepan. Swirl liquid around until sugar is fully dissolved, but do not stir.
  • Microwave pistachios for 10 seconds.
  • Once sugar syrup reaches a nice amber color, add the warmed pistachios to the saucepan. Coat the nuts in the syrup and pour onto a parchment lined sheet pan. Spread the nuts, breaking any clumps that have formed. Let the nuts cool.

Notes