Pistachio And Honey Tart
Serve this with whipped cream or ice cream of your choice
Makes enough for: 1 tart
Ingredients
for the pastry:
- 300 g flour
- 50 g fructose
- 150 g salted butter, melted and cooled, plus extra for greasing
- 30 mls cold water
for the filling:
- 200 g shelled raw pistachios
- 50 g fructose, divided
- 150 g salted butter, softened
- 80 g honey, plus extra for drizzling
- 10 mls vanilla extract
- 3 eggs
- 30 g flour
Method
for the pastry:
- Place the flour and fructose into a mixing bowl and stir to combine
- Add the butter and water and stir until a soft dough is formed
- Press the dough into a greased, loose bottomed, fluted pie tin, making sure to cover the bottom and the sides as evenly as possible
- Allow the pastry to come over the edges, then place into the fridge for at last an hour
for the filling:
- Place the pistachios and 5g of the fructose into a blender and blitz until fine
- Set a heaped tablespoon of this aside
- Place the butter, the rest of the fructose, the honey and vanilla extract into a large mixing bowl
- Using an electric whisk, beat until thick and pale
- Add the eggs one at a time, whisking after each addition until well combined
- Add the pistachios and flour and fold to combine
- Set aside while you bake and cool the tart shell
- Preheat the oven to 180° Celsius
- Place the tart shell into the oven to bake for 25 minutes
- Remove from the oven and reduce the temperature to 160° Celsius
- Trim the edges of the pastry, then set aside to cool for 10 minutes
- Place the pistachio mixture into the tart shell, and smooth it down as best as possible
- Place the tart back into the oven and bake for 40 minutes
- Remove the tart from the oven and leave to cool in the tin
- Brush the top with honey and sprinkle with the pistachios you set aside