Pistachio Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the pistachio custard filling:</li><li class="ingredients-single-item">100g shelled pistachios, unsalted</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">30g roughly chopped pistachios</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pastry. Place the flour, cold butter, icing sugar and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. This cold butter method creates flaky pockets in the pastry as it bakes. Add the egg yolk and just enough ice-cold water to bring the dough together - it should be just moist enough to form a ball but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead very gently for a few seconds until smooth. Flatten into a disc, wrap in cling film and chill for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing pastry shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the pistachio paste. Reserve a handful of pistachios for decoration, then toast the remaining pistachios in a dry pan over medium heat for 3-4 minutes until fragrant, shaking the pan frequently to prevent burning. Allow to cool slightly, then process in a food processor until they form a smooth paste, about 5 minutes, scraping down the sides occasionally.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Carefully drape the pastry over the tin, pressing it gently into the edges. Trim the excess leaving a small overhang to allow for shrinkage, then prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-8 minutes until the pastry is golden and crisp. The base should look dry and feel firm. Set aside to cool while you make the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the oven temperature to 160°C (140°C fan). For the filling, warm the milk in a medium saucepan until steaming but not boiling. In a separate bowl, whisk together the sugar and egg yolks until pale and thick, then whisk in the cornflour until smoothly incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour a little of the hot milk into the egg mixture, whisking constantly to temper the eggs (this prevents them from scrambling), then gradually add the remaining milk while whisking. Return the entire mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency that coats the back of a spoon - this should take about 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and whisk in the pistachio paste, vanilla extract, and butter until smooth and glossy. If there are any lumps, pass the custard through a fine mesh sieve for perfectly silky results. The warm butter enriches the custard while adding shine and preventing a skin from forming.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the pistachio custard into the cooled tart shell and smooth the surface with a spatula. Bake for 20-25 minutes until the custard is just set but still has a slight wobble in the center - it will continue to set as it cools. The perfect custard should be silky rather than rubbery, so be careful not to overbake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool completely at room temperature before chilling in the refrigerator for at least 3 hours or ideally overnight. This resting time allows the flavors to develop and the custard to set properly. Just before serving, sprinkle the reserved chopped pistachios around the edge for an elegant finish and beautiful textural contrast.</li></ol>