Pistachio-almond tart

6 servings

65 minutes

Pistachio-almond tart is an exquisite dessert of European cuisine that embodies the harmony of delicate pastry and rich nut filling. Inspired by French traditions, this tart combines a crispy base with a rich pistachio-almond mass that gains a refined aroma and a slight citrus note from cardamom and orange. The taste blends the sweetness of nuts, the light bitterness of cardamom, and the freshness of orange, creating a balanced delight. This tart pairs perfectly with a cup of fragrant tea or coffee, making it a worthy decoration for festive tables. Its exquisite flavor will be appreciated by gourmets, while its rich texture adds special depth to each bite.

Energy value per serving

• Calories: 978.9
• Proteins: 23.1g
• Fats: 81.3g
• Carbohydrates: 39.4g

Ingredients

• Wheat flour: 225 g
• Salt: 0.5 tsp
• Confectioner's sugar: to taste
• Cardamom: to taste
• Butter: 250 g
• Almond: 200 g
• Orange juice: 150 ml
• Unsalted Pistachios: 300 g
• Egg yolk: 5 pc
• Oranges: 1 pc
• Cream: 2 tbsp

Cooking steps

1. Crush cardamom in a mortar and mix with the dry ingredients of the dough and butter in a blender. Use 12 cardamom seeds and 50 grams of confectioner's sugar. Add the yolk and mix for another twenty seconds. Knead by hand, form a disk 1-2 cm thick, and refrigerate for half an hour.

   Required ingredients:

   • Cardamom:  to taste
   • Confectioner's sugar:  to taste
   • Egg yolk: 5 piece

2. Roll out the dough into a circle 5 mm thick, place it in a 24 cm diameter baking dish, poke it in several places with a fork, and put it in the freezer for two hours.

   Required ingredients:

   • Wheat flour: 225 g

3. Line the dough with parchment and sprinkle baking beans on top. In a preheated oven at 180 degrees, the dough should bake for twenty minutes with the beans and another five minutes until evenly golden without them. Let cool.

   Required ingredients:

   • Wheat flour: 225 g

4. Grind 15 cardamom seeds in a mortar, place in a blender with nuts and sugar. Grind until the nuts start releasing oil. Without turning off the blender, pour in the orange juice. Grind for another three minutes. Let it cool, add the zest and four yolks, and mix.

   Required ingredients:

   • Cardamom:  to taste
   • Almond: 200 g
   • Confectioner's sugar:  to taste
   • Orange juice: 150 ml
   • Oranges: 1 piece
   • Egg yolk: 5 piece

5. Use a spoon soaked in water to place the filling on the dough. Put it in the oven for fifteen minutes.

   Required ingredients:

   • Almond: 200 g
   • Unsalted Pistachios: 300 g

6. Mix the yolk with cream, brush the tart, and send it to the oven for ten minutes.

   Required ingredients:

   • Egg yolk: 5 piece
   • Cream: 2 tablespoons