Recipe

Pistachio And Almond Tard With Orange And Cardomom Recipe

Add Step-by-Step Photos	Benimmutfagim / All my dishes 1 year ago This tart is very sweet, i recommend it with coffee. It is very dilicous Prep:20m Cook:1015m Servings:68	Benimmutfag
	cordomom pistachioalmond orange

Does this look good? Yeah! / Nope

Fans

chefmeow

Ingredients

For Crust:

225g flour

1/2 teaspoon salt

50g caster/superfine sugar

1/4 teaspoon ground cardamom

250g butter

1 egg yolk

for Filling:

200g blanched almonds

300g shelled, blanched pistachios

250g caster/superfine sugar

1/2 teaspoon ground cardamom

150ml orange juice

4 egg yolks

finely grated zest of one medium orange

pinch salt

for Glaze:

1 egg yolk

2 tablespoons cream

for Topping (optional):

1 pint heavy cream, softly whipped

1 teaspoon rose water

1/4 teaspoon cardamom

mild honey, to taste

Directions

For the crust, combine the dry ingredients in a food processor with the butter, and pulse until only small lumps of butter remain. Add the egg yolk and process for 20 seconds more, then turn out into a bowl and bring together by hand. Form the dough into a ball and refrigerate for at least half an hour. Roll out on a floured work surface to a large circle, and fit it into a 10 or 11-inch tart pan, trimming the top to an even height. Prick the crust well with a fork and place in the freezer.

Preheat the oven to 350F/180C. Spread the blanched almonds and pistachios on a baking tray and bake for about 10 minutes, or until lightly colored. Set aside. Take the frozen crust out of the freezer and line with baking parchment or foil, line with beans or pie weights, and bake in the preheated oven for 20 minutes. Remove the beans and parchment, and continue to bake until the pastry is an even, light gold color, about 10 minutes more.

For the filling, process the nuts, sugar, and cardamom in a food processor until ground very fine. When ready, the nuts will have begun to release their oil and cake together. Slowly add the orange juice to make a very thick, smooth paste. Finally, add the egg yolks, orange zest and salt, and process until incorporated.

Spread the filling into the shell and smooth with a wet spatula. Bake for 10-15 minutes to dry the surface, then brush on the glaze (made by mixing the egg yolk and cream). Continue to bake for a further 10 minutes, or until golden.

Serve warm or at room temperature with a spoonful of the cream, into which you have stirred the rose water, cardamom and honey.

Recent Gawkers