Pistachio Tart (Print Version)

# Ingredients:

→ Pistachio Sweet Shortcrust Pastry

01 - 100g unsalted butter, softened at room temperature
02 - 50g icing or powdered sugar, sifted
03 - 1 large egg, at room temperature
04 - 40g ground pistachio
05 - 200g plain/all-purpose flour
06 - 1 pinch salt

→ Pistachio Pastry Cream

07 - 250ml full cream/whole milk
08 - 2 large egg yolks, at room temperature
09 - 25g caster sugar
10 - 20g cornstarch
11 - 50g pistachio paste

→ Pistachio Sponge

12 - 100g unsalted butter, softened at room temperature
13 - 100g icing or powdered sugar, sifted
14 - 2 large eggs, at room temperature
15 - 120g ground pistachio
16 - 20g raw pistachio kernels

→ Toppings

17 - 20g raw pistachio kernels, roughly chopped
18 - 1 teaspoon lime zest (optional)

# Instructions:

01 - Cream butter and icing sugar on medium speed until smooth. Mix in egg and ground pistachio, then add sifted flour and salt, mixing until a rough paste forms.
02 - Place pastry between baking paper sheets and roll into a disk about 4mm thick. Refrigerate for at least 2 hours, or up to 24 hours.
03 - After chilling, let pastry soften slightly for 5 minutes. Transfer into a 22cm perforated tart ring, pressing edges to fit. Create a clean 90-degree angle at edges and trim excess dough. Cover loosely with baking paper and refrigerate for at least 2 hours, preferably overnight.
04 - Heat milk to a simmer. Meanwhile, whisk egg yolks and sugar until smooth, then add cornstarch. Gradually pour warm milk into egg mixture while whisking, then return mixture to saucepan over low heat.
05 - Cook for about 5 minutes, stirring continuously. When large bubbles appear, whisk vigorously for 30 seconds and remove from heat. Add pistachio paste and whisk until smooth. Transfer to a clean bowl, cover with plastic wrap touching the surface, and refrigerate for at least 2 hours.
06 - Prick the pastry base with a fork and freeze while preheating oven to 160°C/325°F. Blind bake for 15-20 minutes until the bottom appears mostly dry. Set aside to cool.
07 - Beat softened butter on medium speed for 2-3 minutes until pale and very soft. Add icing sugar and mix to a smooth paste. Incorporate eggs one at a time, then mix in ground pistachio to form a thick, coarse mixture.
08 - Pour sponge mixture into par-baked tart shell, spreading evenly with an offset spatula. Top with raw pistachios. Bake at 160°C/325°F for 20-25 minutes until golden brown. Cool completely.
09 - Whisk chilled pistachio cream to loosen it and transfer to a piping bag with a large round tip. Pipe cream over cooled sponge and smooth with an offset spatula. For a spiral pattern, place tart on a turntable and drag spatula from center outward while rotating.
10 - Sprinkle chopped pistachios around the edges of the tart. If desired, finish with a light dusting of lime zest for a fresh accent.

# Notes:

01 - The pastry dough should come together but not be overworked to maintain tenderness.
02 - A perforated tart ring allows better heat circulation for even baking.
03 - Creating a 90-degree angle ensures professional-looking edges on the finished tart.
04 - Adding hot milk slowly while whisking prevents the eggs from curdling.
05 - The pastry cream is ready when it thickens and large bubbles begin to form.
06 - Ensure each egg is fully incorporated before adding the next for a smooth sponge texture.
07 - Piping the cream creates an even layer and helps prevent disturbing the sponge beneath.
08 - The chopped pistachios add both visual appeal and textural contrast to the finished tart.

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