Cherry Pistachio Tart
The cherry pistachio tart recipe came into my mind when I was reminiscing about what I ate every summer holiday in the south of France at La Salvetat from pastry chef Flipo.
The nutty pistachio taste goes very well with the tartness and sweetness of the cherries
The types of cherries usually used are morello cherries, which are slightly more sour and aren’t as sweet. But I had to use the more traditional cherries because it was easier to find in London and I discovered that it does not impact the taste too much. In fact my colleagues absolutely loved it!
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- 200 g Shortcrust Pastry
- 300 g Cherry (Pitted)
- 150 g Crushed Pistachio
- 30 g Pistachio Paste (Can be replaced by 30g crushed pistachio)
- 3 Eggs
- 140 g Butter
- 140 g Brown Sugar
- Lay the pastry across the tart tin. Press the dough into the corners of the tin using your thumbs. Chill for 30 mins.
- Pre-heat the oven to 180C.
- Add baking beans on your dough to weigh it down.
- Bake for 15 mins and keep your oven at 180C for later.
- Then prepare the ingredients for the filling.
- In a large mixing bowl, put the sugar and the butter.
- Cream the butter and sugar until it is pale and has a smooth consistency.
- Add the pistachio and the pistachio paste and mix.
- Add the eggs slowly.
- Mix together well.
- Divide the cherries into half (remove the baking beans) and spread them evenly throughout the crust.
- Cover with the pistachio mixture.
- Bake for 20 to 30 min, you want a nice golden crust on top but still moist inside.
- Leave it in the fridge overnight so the cherry and pistachio flavors can soak in.
- Your cherry pistachio tart is now ready! You can enjoy it as a dessert during the warm summer day with a glass of lemonade.