Just made this. Came out wonderful. Thank you. 1 tweak: partway through I realize my tart pan was 9 inches not eight. I tried to stretch the dough for the top. Failed. Twice. (Even frozen I think it was too thin to hold together.) In the end, I put the dough for the top in the food processor with maybe 30g of sugar and 30g of pistachio. And blended it into a sandy pistachio crumble for the top.
I was gifted a large jar of pistachio cream. I always use pistachio paste for my gelato recipe but I am wondering if I could use the pistachio cream in this custard recipe…maybe make a thicker pastry cream base first?
Just put this recipe on my list of recipes to make during the summer! One question: How did you get the cake out of the tart tin? Did you just turn it around? I am afraid it might break.
Lots of butter! and when it came out of the oven, I pushed in each of the curves of the tart pan with a butter knife to make sure it was coming off the side. Let it cool and dropped the side. had no problem.
The links for both the pistachio paste and crema di pistachio go the the same item on amazon (a crema di pistachio). Is there a particular pistachio paste brand you'd recommend?
What’s the depth of the tart pan?
Just made this. Came out wonderful. Thank you. 1 tweak: partway through I realize my tart pan was 9 inches not eight. I tried to stretch the dough for the top. Failed. Twice. (Even frozen I think it was too thin to hold together.) In the end, I put the dough for the top in the food processor with maybe 30g of sugar and 30g of pistachio. And blended it into a sandy pistachio crumble for the top.
I was gifted a large jar of pistachio cream. I always use pistachio paste for my gelato recipe but I am wondering if I could use the pistachio cream in this custard recipe…maybe make a thicker pastry cream base first?
Just put this recipe on my list of recipes to make during the summer! One question: How did you get the cake out of the tart tin? Did you just turn it around? I am afraid it might break.
Thanks in advance :)
Lots of butter! and when it came out of the oven, I pushed in each of the curves of the tart pan with a butter knife to make sure it was coming off the side. Let it cool and dropped the side. had no problem.
this is a baking master class. thank you! the pistachio paste really got me reading!
The links for both the pistachio paste and crema di pistachio go the the same item on amazon (a crema di pistachio). Is there a particular pistachio paste brand you'd recommend?