Pistachio Cream Fruit Tart
Summer is here and the season is awash in the vibrant colors of her bounty. Celebrate the bright burst of sweet and juicy berries with this flaky and decadent Pistachio Cream Fruit Tart.
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Servings: 10
Equipment
- 1 saucepan
- 1 Mixing Bowl
- 1 Blender/food processor
- 1 9" tart pan
Ingredients
Pistachio Pastry Cream
- 2 cups milk
- 3 egg yolks
- 1 egg
- 1 cup sugar
- 1 tsp vanilla paste can also use a whole vanilla bean
- pinch of salt
- 4 tbsp cornstarch
- 1/2 cup pistachio butter
Pastry Dough
- 2 cups 1.1 GF flour
- 3/4 cup pistachio flour
- 18 tbsp butter, cold
- 1/2 tsp kosher salt
- 1/2 cup ice cold water
Pistachio Cream Fruit Tart
- 2 cups fresh berries
Instructions
Pistachio Pastry Cream
- Add the milk and vanilla to a saucepan over medium heat. Bring to a boil and then lower the heat to low.
- In a separate bowl add the egg, egg yolks, sugar, pistachio butter, salt, and cornstarch. Mix to fully combine.
- Add a ladleful of the warm milk to the egg mixture while continuously whisking. Add another ladleful and continue to whisk to temper the eggs.
- Pour the egg mixture into the saucepan while continually stirring. Keep stirring until it thickens and coats the back of a spoon.
- Transfer the pastry cream to a bowl and cover tightly with plastic wrap. Let refrigerate until completely cool.
- This makes enough for 2 tarts.
Pastry Dough
- Preheat your oven to 400 degrees.
- Add all of the ingredients to a food processor or blender. Blend until combined. It will be light and almost airy.
- Wrap the pastry dough tightly in plastic wrap and place it in the freezer for 10-20 minutes.
- Roll out your pastry dough.
- Gently place it into a 9" tart pan. Cut off the excess.
- Bake for 25-30 minutes or until golden brown.
- Let cool completely.
- This will make 2.
Pistachio Cream Fruit Tart
- Pipe the pastry cream into the cooled pastry shell.
- Top with berries.
- Enjoy!
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