Sometimes I stumble over a recipe and think – this sounds great. Usually it involves things like avocado or lemons. But specific nuts do the trick too. In this case – pistachios! I love the green color and the special taste. And adoring white chocolate too, it was a must-try for me. And believe me, I didn’t regret it!
See how to prepare here:
For the dough:
3 tablespoons cold water
125g butter (cold)
Pinch of salt
For the filling:
150g peeled pistachios
150g ground almonds
1 pack vanilla sugar
Pinch of salt
100g soft butter
For the cream:
75g white chocolate
150ml liquid cream
10g sugar (if sweet enough, leave out the sugar)
A few crushes pistachios for garnish on top!
Preheat the oven to 180°C (top and bottom heat).
Prepare the dough by mixing the ingredients above together and spread in a buttered pie tin. Place in the oven for approx. 10 minutes.
Meanwhile prepare the filling: place pistachios, ground almonds, salt, vanilla sugar and sugar in a mixer and grind to get a sort of ‘flour’. Add the eggs and butter and mix until you have a nice dough.
Remove the pie tin from the oven and add the pistachio mix inside. Place in the oven for approx. 20 minutes until slightly darker on the top.
While the pistachio tart is cooling off, prepare the cream.
Chop the white chocolate slightly and place in a bowl. Heat (don’t boil!) 50ml of the liquid cream and then pour on top of the chocolate. Place a lid on top so it can melt for approx. 3 minutes. Only then stir!
Whip the rest of the liquid cream. Mix together mascarpone and sugar until creamy. Mix in the chocolate cream and last fold in the whipped cream.
Once the pistachio tart is fully cooled off, spread the chocolate cream on top and garnish with chopped pistachios. Or alternatively serve the cream separately. Both works well! Enjoy!
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