I love pistachio and raspberry combination. You get the sweet with a little bit of tart, no pun intended there. This was a tart I made for Jp’s 75th birthday weekend. This was the first time trying out this recipe and I have to say it was a keeper. Pistachio is a flavor that takes me back to my childhood because my dad always liked pistachio. I remember eating boxed jello pistachio pudding on special occasions and it always left me wanting more. Here is a better version of the boxed dessert, or at least I hope so. Here is the recipe I hope you enjoy it!

Pistachio tart

6oz pistachios

2 1/4 cup cream

6 egg yolks

1 cup plus 1/8 sugar

1 tbsp vanilla bean

1 tsp pistachio extract

Few drops of green food coloring if wanted

Pate brissee dough see recipe

2-3 pints of raspberry

Powdered sugar for dusting

For the Tart dough

Preheat Oven to 375 degrees. Using the food processor again add flour to the bowl along with the salt.  Pulse a few times to combine well.  Then turn the processor on and begin to add all the butter a tbsp. at a time.  Once the butter has been combined.  Drizzle in the cold water.  Finish with a few tbsp. of flour if needed.  Normally now you put the crust into the refrigerator to let the dough come together as it gets cold.  I don't like when my dough is so cold I can't roll it and usually I am in a rush.  If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top.  Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.  Take your tart mold and carefully place your tart dough inside the mold.  Using a rolling pin roll the pin over the mold to trim off any excess dough.  With a fork prick the dough all over.  Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart.  Place in the oven and bake for 15-18 minutes.  Take out the pie tart and allow to cool completely.  Take off the parchment and save the weights for another baking day. Then turn down the oven to 300 degrees

For the pistachio filling,

In a food processor puree pistachios with half the sugar to make a pistachio paste. Place the paste in a medium sauce pot along with the cream and vanilla bean. Bring to a boil stirring occasionally so it doesn’t burn on the bottom of the pot and turn off the heat when the cream starts to a boil. Beat the egg yolks and the rest of the sugar in a stand mixer set to high, until the eggs and sugar form pale white ribbons. Temper the eggs by whisking in one ladle of cream at a time until all the cream is incorporated with the egg mixture. Finish with pistachio extract and green food coloring if desired. Then pour the custard into the pre-baked tart shell and place in a 300 degree oven. Bake for 25-30 minutes until the custard has just set. Take out and cool completely. Then place raspberries on top. I think this tart is better when it is cold so I would chill this completely in the refrigerator for a few hours. Right before serving take out and dust with powdered sugar. Serve and enjoy!

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