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White Chocolate and Pistachio Custard Tart

White Chocolate and Pistachio Custard Tart

Delicious pistachio shortcrust pastry with a smooth creamy white chocolate custard

Ingredients:

Pistachio Pastry:

  • 220g plain flour
  • 120g unsalted butter (very cold)
  • 50g icing sugar
  • 50g pistachios (blitzed into very small pieces)
  • 1 large egg yolk
  • 2-2.5 tbsp whole milk

White Chocolate Custard:

  • 200ml double cream
  • 85 ml whole milk
  • 240g white chocolate
  • 2 medium eggs
  • 1 tsp vanilla paste or extract

To Decorate:

  • 200ml double cream
  • Fruit/Nuts/Rose petals/Whatever you like!

Method:

Pistachio Pastry:

  1. In a food processor, blitz the pistachios until they are in very small pieces. Transfer to a bowl to add a later stage.
  2. In the food processor blitz the butter and flour until it looks like bread crumbs. 
  3. Add the egg yolk, icing sugar, and mix until combined.
  4. Add the pistachios and 2 tbsp milk and blend until it comes together to form a dough, add the extra 1/2 tbsp if it seems a little dry! 
  5. Use your hands to bring the dough together into a ball and then flatten it and wrap in cling film. Leave to rest in the fridge for at least 30 minutes.
  6. Once the dough has chilled, grease a 7 or 8 inch tart tin with butter and line the bottom with baking paper. 
  7. Roll out the dough onto a lightly floured work top to around half a cm thick and then by rolling the pastry carefully back around a rolling pin, transfer it from the work top into the tart tin. 
  8. Work the pastry to the edges of the tin carefully with your hands, using excess pastry to cover any cracks or holes that form. 
  9. Chill again in the fridge for 20 minutes or so while the oven pre-heats to 180 C (fan)
  10. Once chilled, place a piece of baking paper on top of the pastry and fill with baking beans. 
  11. Bake for 12 minutes, then remove the baking beans and bake for a further 5-7 minutes, to remove any dampness from the base of the tart. 
  12. Once baked, leave to cool fully before pouring in the custard.

White Chocolate Custard:

  1. Bring the milk and cream to a simmer in a saucepan - don't let it boil!
  2. Add the white chocolate and vanilla and stir until it is melted and smooth.
  3. Let the mixture cool before you add the eggs or the heat will cook them and you'll end up with very lumpy custard! 
  4. Whisk until smooth!
To Bake:
  1. Reduce the oven to 150 C (fan).
  2. Once your tart case is cool, place the tin on a baking tray in the oven and pull the oven draw out whilst you pour the custard in. It can be quite difficult transferring a full tin of custard to the oven without spilling it, so this method reduces the chance of making a mess! 
  3. Bake the custard for 35-40 minutes or until just set - give it a little nudge in the oven - you want to make sure that it still wobbles in the middle but is not liquid. If you leave it for too long then it will contract away from the sides and crack when it cools, so really keep an eye on your tart as bake times can vary with ovens! 
  4. Once baked, remove from the oven an leave to cool fully at room temperature before placing in the fridge (to avoid cracks!)
To decorate:
  1. I whipped up some cream to pipe around the edge and decorated with raspberries, pistachios and rose petals but it really is up to you. A simple dusting of icing sugar would do! 
Head to my Instagram highlights at @alice.fevronia for a video on how to make this and if you give it a go please tag me as I'd love to see!
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