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raspberry cream tart with pistachios recipe

Written on Monday, September 12, 2016 | 9:57:00 AM

Serves : 10 servings 

Ingredients : 
- 2 tablespoons unsalted butter, melted, plus more for the tart pan
- 1¼ cups raw almonds
- ½ cup shelled raw pistachios
- ⅓ cup sugar
- ½ teaspoon kosher salt
- 1 large egg yolk

- 4 large egg yolks
- ¼ cup sugar
- 2 tablespoons cornstarch
- Pinch of kosher salt
- 1¼ cups whole milk
- ¾ cup heavy cream
- 1 vanilla bean, split, seeds scraped out and reserved
- 2 tablespoons unsalted butter

- 1½ cups fresh raspberries
- 1 tablespoon sugar
- ½ cup chopped shelled raw pistachios

Preparation Method :
1) Prepare the crust: Preheat the oven to 350°F. Butter a 9-inch fluted tart pan with a removable bottom or a standard 9-inch pie plate. Combine the almonds, pistachios, sugar, and salt in the bowl of a food processor and pulse until the nuts are very finely ground. Add the melted butter and the egg yolk, and pulse until the nut mixture is evenly moistened. 

2) Tip the nut mixture out into the prepared tart pan and press it evenly over the bottom and sides. Set the pan on a baking sheet and bake until the crust is light brown and set, about 15 minutes. Transfer the pan to a rack to cool completely.

3) Make the filling: Place a fine-mesh sieve over a large heatproof bowl, and set it aside. In another heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt. In a medium saucepan, bring the milk, cream, and vanilla bean and seeds to a simmer over medium-low heat. Carefully ladle about ¼ cup of the hot milk mixture into the yolk mixture, and whisk to combine. Repeat this process a few times until most of the milk mixture has been incorporated. Return the yolk mixture to the saucepan.

4) Heat the custard over medium heat, stirring constantly, until the mixture begins to thicken, 3 to 4 minutes. Bring it to a very low boil and cook for another minute, stirring constantly. Remove the pan from the heat and strain the custard through the sieve into the clean bowl.

5) Add the butter to the hot custard, let it melt, and then stir it in. Pour the custard into the prepared crust. Chill the tart until the custard has set, 1 to 2 hours.

6) Finish the tart: Shortly before serving, toss the raspberries with the sugar in a small bowl, and let them stand for 10 minutes. Top the tart with the raspberries and any accumulated juices, and sprinkle with the pistachios. 


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