Cherry Pistachio Tart
(Can be replaced by 30g crushed pistachio)
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.
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