Elegant Pistachio Tart (Print Version)

# Ingredients:

→ Pistachio Sweet Crust Base

01 - 1 pinch of salt
02 - 200g plain or all-purpose flour
03 - 40g finely ground pistachios
04 - 1 large egg at room temperature
05 - 50g sifted powdered sugar
06 - 100g softened unsalted butter

→ Pistachio Cream Filling

07 - 50g pistachio paste
08 - 20g cornstarch
09 - 25g fine caster sugar
10 - 2 large egg yolks, room temperature
11 - 250ml whole milk

→ Pistachio Cake Layer

12 - 20g raw pistachio pieces
13 - 120g pistachios, ground into a powder
14 - 2 large eggs at room temperature
15 - 100g sifted icing or powdered sugar
16 - 100g unsalted butter, softened

→ Decorations

17 - 1 teaspoon optional lime zest for freshness
18 - 20g chopped raw pistachios

# Instructions:

01 - Cream together the icing sugar and butter on medium speed until creamy. Add the egg, ground pistachios, and finally mix in the salt and sifted flour until just combined into a dough.
02 - Sandwich the pastry between two pieces of parchment paper and roll it out to 4mm thickness. Chill it in the fridge for at least 2 hours, or overnight if you're prepping ahead.
03 - After chilling, let the dough warm a tiny bit for easier handling, about 5 minutes. Lay it into a 22cm perforated tart ring, pressing it firmly against the sides. Trim the edges neatly and make sure the corners are sharp. Cover gently with parchment and refrigerate for another 2 hours.
04 - Warm the milk until it's just about to boil. While that’s heating, whisk together the sugar, yolks, and cornstarch until smooth. Slowly whisk the warmed milk into the egg mixture, then pour it back into the pot and cook over low heat, stirring as you go.
05 - Keep stirring the pastry cream for roughly five minutes. Once you see big bubbles, whisk hard for 30 seconds. Take it off the heat, blend in the pistachio paste until smooth, cover with cling wrap touching the surface, and pop it in the fridge for a couple of hours.
06 - Poke the bottom of the pastry with a fork and freeze it while the oven preheats to 160°C/325°F. Bake with weights for 15-20 minutes, or until the dough looks mostly dry. Let it cool fully before continuing.
07 - Whisk butter for 2-3 minutes until it’s pale and light. Slowly mix in icing sugar until fully combined. Add eggs one by one, then fold in the ground pistachios to form a smooth, slightly dense batter.
08 - Spread the cake mixture evenly over the pre-baked pastry base. Scatter raw pistachio pieces on top. Bake at 160°C/325°F for 20-25 minutes, or until it turns golden and sets. Let it cool before proceeding.
09 - Whip the chilled pistachio cream to loosen it a bit, then transfer it into a piping bag with a wide round tip. Spread it neatly over the cooled cake layer. For added style, spin the tart on a turntable and use a spatula to create a swirl design starting from the center.
10 - Sprinkle finely chopped pistachios along the edges of the tart. If you like a zesty bite, dust lime zest over the top for a bright finish.

# Notes:

01 - Be careful not to overwork the dough to keep it soft and delicate.
02 - Using a tart ring with holes improves airflow for even baking.
03 - Shaping to a clean right angle gives your dessert a professional edge.
04 - Pouring hot milk in slowly stops the egg mixture from curdling.
05 - The cream is done when it’s visibly thicker, with large bubbling pockets.
06 - Adding eggs one at a time lets them mix in properly for a smooth batter.
07 - Piping the layer of cream makes it easier to spread without disturbing the base.
08 - Pistachio pieces on top bring a nice crunch while making the tart look fancy.

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