There Pistachio tart it's a sweet greedy! A Pie with pistachio cream amazing! Made with a shortcrust pastry shell, stuffed with pistachio spread cream of Bronte ! Imagine it crumbly is soft outside, tenderly creamy inside! Perfumed, sweet at the right point, from the typical flavor of pistachios more good! A mix of consistencies that becomes poetry for the taste buds!
It's about a Very easy recipe! The basis is that of mine shortcrust pastry super proven simple to work, to spread that you can realize with either that without butter! The time of line the mold, add the Pistachio Cream and make the classics stripes on the surface! Thanks to makeup Nutella Tart; to add a baking tray over the cake during cooking; the pistachio tart, does not dry out e does not harden , L'inside always remains creamy also after days!! Perfect for one snack greedy, one Breakfast rich and substantial, the Pistachio Tart is perfect for buffet, parties, birthdays! When you try it you won't be able to do without it!
Caprese with pistachio (one Pistachio and white chocolate cake soft and exquisite! )
How to make the pistachio tart
First of all, prepare the shortcrust pastry by whipping the soft butter (or seed oil) with sugar, salt and vanilla until you get a frothy cream; finally add the eggs one at a time, always whipping with a whisk or planetary mixer at high speed until a creamy and compact mixture is obtained. Add the flour in one go with the sifted yeast; compact with a spatula and then with your hands dusted with flour, kneading a little, just enough to obtain a soft pastry that comes off the work surface. If necessary, add a sprinkling of flour. It must not attack. Seal in plastic wrap and place in the fridge for 1 hour or in the freezer for 10 minutes to firm. If you want to see all the illustrated steps and useful tips, look at the article: SHORT PASTRY
Then roll out the shortcrust pastry on a floured surface to a thickness of 5 mm, place it in the previously buttered and floured mold; making the dough adhere to the pan.
Then cut off the edges and pierce the bottom with the tines of a fork. Put the shell in the fridge.
Prepare the strips of dough by rolling out the nice cold shortcrust pastry to 3 – 4 mm thick. (if it is soft, let it cool, otherwise the strips are twisted) 6 – 7 strips strips about 1 cm wide.
Finally, fill the shell with pistachio spread, leaving the free edge (at least 1/5 cm)
Then lay the first 3 strips on the tart at a distance of 2 cm, then crosswise, insert the other strips, tie them to the edges by pressing with a finger and letting the excess parts fall away.
Put the tart in the fridge at least 1 hour before baking: nutella and shortcrust pastry must be hard.
First of all, preheat the static oven to 180 °, bake in the central part and add a classic oven pan to the surface just above the tart, a few cm of space must pass between the tart and the dripping pan. This operation is essential to create the famous pistachio creamy heart!
Bake the first 20 minutes at 180 ° then lower to 170 °, marry the tart in the slightly lower part of the oven, also moving the dripping pan over and leave it for 8-12 minutes. (if you want to see the photo, look at the Tart ALLA NUTELLA)
The time is indicative, it could vary from oven to oven. The result must be a cooked and light pastry and an unburnt surface.
Remove from the oven and leave to cool for at least 1 hour
Here is ready Pistachio tart!
You can store at room temperature for 5 – 6 days!