Pistachio-Almond Tart
Baking and Desserts • European
Description
Pistachio-Almond Tart
Ingredients
- Wheat Flour 10 oz
- Salt ½ spoons
- Sugar Glaze to taste
- Cardamom to taste
- Butter 10 oz
- Almond 5 oz
- Orange juice concentrate 5 fl oz
- Unsalted peanuts, shelled 10 oz
- Whole egg 5 pieces
- Oranges 1 piece
- Cream 2 spoons
Step-by-Step Guide
Step 1
Crush the cardamom in a mortar and mix it with the dry ingredients of the dough and the butter in a blender. Use 12 cardamom pods and 50 grams of powdered sugar. Add the egg yolk and blend for another twenty seconds. Knead by hand, shape into a disk about 1–2 cm thick, and refrigerate for half an hour.
Step 2
Roll out the dough into a circle 5 mm thick, place it in a 24 cm baking dish, pierce it in several places with a fork, and place it in the freezer for two hours.
Step 3
Line the pastry with parchment paper and fill it with baking beans on top. In a preheated oven at 355°F, the pastry should bake for twenty minutes with the beans, and then an additional five minutes without them, until it is evenly golden brown. Allow to cool.
Step 4
Crush 15 cardamom pods in a mortar, then place them in a blender with the nuts and sugar. Blend until the nuts start releasing their oil. While still blending, pour in the orange juice. Blend for another three minutes. Allow to cool, then add the zest and four egg yolks, and mix well.
Step 5
Using a spoon dipped in water, place the filling onto the dough. Bake in the oven for fifteen minutes.
Step 6
Mix the egg yolk with the cream, brush the mixture over the tart, and bake it in the oven for ten minutes.
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