Ingredients
Equipment
Method
- In a mixing bowl, combine the flour and powdered sugar. Add the cold butter, and using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Add the beaten egg to the flour mixture and stir until it forms a dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 180°C (350°F).
- Roll out the chilled dough on a floured surface to fit your tart tin. Press the dough into the tin and trim any excess.
- Line the pastry shell with baking paper and fill with baking beans. Bake for 15 minutes, then remove the beans and paper. Bake an additional 10 minutes until lightly golden.
- In a saucepan, combine the milk, heavy cream, granulated sugar, lemon zest, and vanilla over medium heat. Stir until just about to simmer.
- In a separate bowl, whisk together the egg yolks. Slowly pour the hot milk mixture into the egg yolks, whisking continuously to temper the eggs.
- Pour the custard into the baked tart shell and bake for 25 minutes at 160°C (320°F) until set and slightly golden on top.
- Let the tart cool for 15 minutes, then garnish with finely chopped pistachios.
- Slice into small portions and serve warm, or refrigerate for a firmer texture.
Nutrition
Notes
Feel free to swap out the pistachios for other nuts like almonds or walnuts if desired.
For a touch of extra sweetness, a light sprinkle of powdered sugar on top goes a long way!
These tarts are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to two days.
Just remember to allow them to come to room temperature before serving for the best flavor!
For a touch of extra sweetness, a light sprinkle of powdered sugar on top goes a long way!
These tarts are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to two days.
Just remember to allow them to come to room temperature before serving for the best flavor!