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Orange pistachio tart
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulge in a luxurious orange pistachio filling for your gourmet tart.
Ingredients:
  • 500.00 ml plain flour
  • 150g butter, chilled, chopped
  • 2.00 egg yolk
  • 40.00 gm chilled water
  • 2 eggs
  • 141.90 gm caster sugar
  • 3 oranges, rind finely grated, juiced
  • 82.50 ml pistachio kernels, roughly chopped
Instructions:
  • In a food processor, blend flour and butter until mixture resembles breadcrumbs. Add egg yolk and water, process until dough forms. Transfer dough to a floured surface, knead until smooth, then shape into a 2cm-thick disc. Wrap in greaseproof paper and refrigerate for 15 minutes.
  • Preheat your oven to 190°C. Roll out the dough between 2 sheets of baking paper into a 32cm round. Use the pastry to line the base and sides of a 23cm loose-based tart pan. Trim off any excess pastry. Line the pastry case with baking paper and fill two-thirds full with ceramic pie weights or uncooked rice. Bake for 10 minutes until the pastry is firm to the touch. Remove the weights and paper, then bake for another 10 minutes until the pastry is lightly golden. Take out of the oven and reduce the temperature to 160°C.
  • Prepare the orange pistachio filling by combining eggs, egg yolk, sugar, 2 teaspoons of orange rind, 1/2 cup of orange juice, and cream in a bowl. Pour the mixture into a pastry case in a flan pan placed on a baking tray. Bake for 30 minutes until the filling sets. Let the tart cool, then top with pistachios before serving. Enjoy!

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