Recipe from Henry Hawkins courtesy of Bakels
Is there a happier ending to a meal or better a compliment to that caffeine fix than the perfect piece of pie or tart?
Recipe Yield = 5 × 8” fluted tins, 4cm high
Butter
- 600 grams
Pistachio Nuts Unsalted
- 200 grams
(very finely ground)
Icing Sugar -
400 grams
Salt
- 003 grams
Vanilla essence
- 005 grams
Egg yolk -
080 grams
(3 approx)
Whole egg -
100 grams
Flour -
1000 grams
Method
- Cream slightly butter, pistachio nuts, icing sugar, salt and vanilla (do not over cream as it will become to soft)
- Add egg yolk and whole egg and mix through above
- Add flour and mix together on slow speed until even and smooth
- Place in fridge to firm for at least 3 hours or overnight
Pistachio Filling
Butter (softened) - 200 grams
Ground Almonds - 200 grams
Castor Sugar - 200 grams
Pistachio nuts unsalted - 150 grams (finely ground or leave the nuts coarse for a crunchier texture)
Whole Egg - 200 grams
Custard - 150 grams (any cooked or cold set custard will suffice)
Lemon Zest - 1
Limoncello liquer - 030 grams
Replace the lemon zest with lime zest and the Limoncello with white rum and you have a mojito tart.
Method
- Cream slightly butter, almonds, sugar pistachio nuts
- Add egg and mix through
- Add lemon zest and Limoncello and mix through
- Add custard and mix through until smooth and even texture
Mint Syrup
Method
- Boil water and flan gel
- Add mint leaves, stir and leave till needed
Assembly
- Using chilled pastry roll out to 3mm thick and line 8” fluted tin. Prick base with fork to prevent air pockets
- Add pistachio cream till 2/3rds full (approx.220 grams)
- Drain tinned peach slices and place in fanned pattern on top of pistachio cream
- Bake 175°C for approx. 30–40 minutes, check for bake near centre, watch for colouring of the filling
- Brush lightly the mint syrup over tart immediately when removing from oven. This will be absorbed into tart
- When cold remove from tin and brush with mint syrup and lightly sprinkle crushed pistachio nuts over tart
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