Pistachio mini tart

5 from 2 votes

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Ingredients

Sugar Pie dough

230 g butter
40 g almond flour
140 g icing sugar
1 pinch of salt
2 eggs
420 g flour

Pistachio praline

300 g shelled raw pistachios
180 g sugar
40 g water

Pistachio pastry cream

350 g milk
40 g whipping cream
75 g pistachio praline
60 g sugar
20 g cornstarch
20 g flour
80 g egg yolks (4 egg yolks)
120 g butter

Instructions

Pistachio praline

Roast your pistachios in the oven for 15 min at 170C (340F). In a saucepan, heat together at medium heat your sugar and water. Heat until get a light brown color. If you want to be nerdy and are afraid of missing the right point, use a thermometer! The caramel should be at 185C (365F) . Pour onto the roasted pistachio. Wait until everything cools down before mixing in a food processor until you get a paste. You've got your praline!

Pistachio pastry cream

In a saucepan heat your milk and cream to a boil. In a separate bowl, whisk your egg yolks with sugar, before adding cornstarch and flour. Pour 1/3 of the hot milk in eggs. Whisk well and put back everything to pot with the 2/3 left. Heat everything together while continuously whisking. Whisk for 2 min after it starts to boil , this is to ensure that the eggs and flour are properly cooked. Remove from the heat. Add your butter and pistachio praline and mix with an immersion blender.Transfer in another recipient and protect it with plastic film. Let it cool down in the fridge for at least 2h.

Sugar pie dough

With your Stand mixer bowl, with the flat beater, whisk together almond, butter, icing sugar and salt at low speed. Once homogenous, Add the eggs one by one. Don't worry if there are still lumps they will disappear once we add flour. Add the flour little by little. The dough should NOT be smooth it should still be clumpy. Remove from the bowl and finish smoothing it out by hand. The reason why we are doing this? We want to make sure that we don't overknead our dough. Lots of bakers have trouble with their pie dough retracting when they bake it. It's actually because gluten activate and becomes elastic. If you knead it too long (even with the flat beater!) when baking, the dough will retract. Cover your dough and let it rest for at least 2 hours in the fridge.
You can either line the dough in a regular tart mould or line on a tart ring: Cut out 1/3 of the dough and keep in the fridge Spread the bigger part until desired thickness (for me 2‑3 mm) Cut the dough according to the size of tart ring Transfer the dough on tart ring on your parchment paper Spread the other part of the shortcrust dough until you get a 2‑3 mm thickness Cut into bands that are as large as the height of your ring (mould) Line onto your ring and the other part of the shortcrust. Make sure it is well lined, cut the sticking parts and very important: poke the dough with the fork everywhere. If you are unsure of the technique, Watch my video showing how to line a tart.
Bake in the oven at 170C (340F) for 20 minutes or until light brown. Remove the tart ring if you have one, bake for 10 more minutes to make sure the sides of the tart are being baked. Let your tart cool down for at least 30 minutes.

Assembly

Pour pistachio praline at the bottom of the tart (careful , it's really good but the more you put, the sweeter your dessert will be) followed by pastry cream.