Lemon Tart in a Pistachio Crust

Lemon Tart in a Pistachio Crust
Lemon Tart in a Pistachio Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • PASTRY AND GARNISH

  • 1/2

    cup plus 1/3 cup shelled, unsalted pistachios (4 ounces)

  • 3/4

    cup confectioners' sugar

  • 1 1/2

    cups all-purpose flour, plus more for dusting

  • 1/8

    teaspoon salt

  • 1

    stick cold unsalted butter, cut into 1/2-inch dice

  • 1

    large egg, lightly beaten

  • 1

    large egg white, lightly beaten

  • FILLING

  • 3

    large egg yolks

  • 2

    large eggs

  • 1

    cup granulated sugar

  • 2/3

    cup fresh lemon juice

  • 7

    tablespoons cold unsalted butter, cut into 1-inch dice

  • Lightly sweetened whipped cream, for serving

Directions

MAKE THE PASTRY: Preheat the oven to 350°F. Spread the pistachios on a rimmed baking sheet and toast for about 7 minutes, until fragrant; let cool completely. Coarsely chop 1/3 cup of the pistachios and reserve for garnish. In a food processor, process the remaining 1/2 cup of whole pistachios with the confectioners' sugar until the nuts are very finely ground, about 1 minute. Add the 1 1/2 cups of flour and the salt and pulse to blend. Add the butter and pulse just until it is the size of peas. Add the whole egg and pulse just until the pastry is evenly moistened. Turn the pastry out onto a lightly floured work surface and gather it into a ball. Flatten the pastry into a disk, wrap it in plastic and refrigerate for 1 hour, or until firm. On a lightly floured surface, roll out the pastry to a 15-inch round. Transfer the pastry to an 11-inch round fluted tart pan with a removable bottom. Trim the overhang and use the trimmings to patch any cracks. Prick the bottom of the tart shell all over with a fork and refrigerate until chilled, about 30 minutes. Line the tart shell with foil and fill with pie weights or dried beans. Bake for 20 minutes, or until the pastry is set. Remove the pie weights and foil and bake for 15 minutes longer, until the pastry is light golden and just cooked through. Immediately brush the tart shell with the beaten egg white to fill any holes or cracks. Transfer to a rack to cool. MAKE THE FILLING: In a medium heatproof bowl, whisk the egg yolks and whole eggs with the sugar and lemon juice. Set the bowl over (but not in) a pan of simmering water and cook, whisking constantly, until the mixture is thick, about 8 minutes. Remove the bowl from the heat and whisk in the butter, a few pieces at a time, until fully incorporated. Pour the filling into the tart shell and bake for 18 minutes, or until the center is just set. Transfer the tart to a rack to cool completely, about 2 hours. To serve, cut the tart into wedges. Top each wedge with a dollop of whipped cream and sprinkle with the reserved chopped pistachios. MAKE AHEAD The baked tart can be refrigerated overnight.

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