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Tart with pistachio cream

ingredients

servings

6

Iodized salt

to taste

Isinglass

1 unit

White sugar

80 grams

Frumina, wheat starch

40 grams

Full fat milk

300 grams

Pistachios, unsalted

60 grams

Grated orange peel

1 teaspoon

Grated lemon peel

1 teaspoon

Vanilla flavour

1 unit

Butter

120 grams

Eggs

1 unit

White sugar

70 grams

Yellow corn flour

20 grams

Type 00 wheat flour

180 grams

Egg, yolk

4 unit

Dark chocolate, with milk

50 grams

Desserts from Italy

Tart with pistachio cream

Tart with pistachio cream

with gluten with eggs with fish with lactose with nuts source of D vitamins

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tart with pistachio cream

A tart with an unusual filling: pistachio cream.

Tart with pistachio cream step 1

step 1

Work the butter with the sugar, add 1 egg and 1 egg yolk, flour and other ingredients. Put the dough in the refrigerator.

Tart with pistachio cream step 2

step 2

Whisk the milk with pistachios. Beat 3 egg yolks with sugar, add the salt, frumina and slamming milk well.

Tart with pistachio cream step 3

step 3

Boil, stirring constantly, so that the cream does not face the lumps and thickened.

Tart with pistachio cream step 4

step 4

If you opt for the gelatin, add the gelatin sheet (previously soaked) wrung out and stir.

Tart with pistachio cream step 5

step 5

Let cool. Line a pan with the pastry, prick the bottom, cover with dried beans and bake at 175 ° -180 ° C for about 20 minutes.

Tart with pistachio cream step 6

step 6

Cool the tart shell and fill it with the pistachio cream. Place it in the refrigerator to thicken.

Tart with pistachio cream step 7

step 7

Melt the chocolate in a bain-and with a Sac-a-few divide flush on the cake.

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