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Espresso custard tart with sugared pistachios

Espresso custard tart with sugared pistachios

Espresso custard tart with sugared pistachios

PT2H

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1
To make the pastry dough, rub the butter into the flour until you have a mixture that resembles breadcrumbs. Stir in the icing sugar
  • 150g of unsalted butter
  • 375g of plain flour
  • 150g of icing sugar
2
Beat 3 of the eggs with a pinch of salt, add these to the mix and bring everything together to form a dough. Chill for 30 minutes
  • 3 eggs
  • salt
3
Preheat the oven to 180°C/Gas mark 4. Roll out the pastry as thinly as you can and line a 22cm tart case. Trim the edges. Freeze any remaining pastry
4
Line the tart case with greaseproof paper, then add some baking beads and blind bake for 15 minutes
5
Turn the oven down to 120°C/Gas mark ½. Beat the remaining egg. Brush the case with egg wash and bake for a further 5 minutes
  • 1 egg
6
To make the espresso custard, whisk together the egg yolks and caster sugar. In a separate pan, bring the double cream and espresso to a boil. Pour the espresso mix over the egg yolk and sugar mixture. Strain and cool
  • 9 egg yolks
  • 90g of caster sugar
  • 415ml of double cream
  • 115ml of espresso
7
Pour the custard into the pastry case. Bake for 40 minutes. Once baked, remove from the oven, place on a wire rack and leave to cool
8
To make the sugared pistachios, heat the water and sugar together gently until the sugar dissolves. When the syrup begins to turn golden, add the pistachios and remove from the heat. Stir until the mixture crystalises. Cool and blend into a fine crumb
  • 25ml of water
  • 100g of caster sugar
  • 100g of salted pistachios
9
Once the tart and the pistachios are cool, scatter the nuts across the top of the tart, making sure to cover the surface evenly. Slice the tart into rectangular wedges and serve

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Ingredients

Metric

Imperial

Sweet pastry case

  • 4 eggs
  • 150g of icing sugar
  • 375g of plain flour
  • 150g of unsalted butter
  • salt

Espresso custard

Sugared pistachios

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