Espresso custard tart with sugared pistachios
- Petit four
- Easy
- 12
- 2 hours
PT2H
The classic custard tart gets a modern twist here from Nathan Outlaw, with the addition of rich espresso and sweet pistachios. To avoid the tart tasting bitter, make sure you buy good quality espresso.
Ingredients
Sweet pastry case
- 4 eggs
- 150g of icing sugar
- 375g of plain flour
- 150g of unsalted butter
- salt
Espresso custard
Sugared pistachios
- 100g of caster sugar
- 25ml of water
- 100g of salted pistachios , shelled
Equipment
- 22cm square tart tin
- Baking beads
Method
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
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
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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Espresso custard tart with sugared pistachios
