Ingredients
Method
Step 1.
- In a food processor, combine flour, icing sugar, salt, and cold cubed butter. Pulse until the mixture resembles crumbs, taking care not to over-process. Add the whisked egg yolk and pulse. Add the water gradually, pulsing until the dough just starts to come together.
- Transfer the dough to a clean surface and gently bring it together by hand. Form into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour.
Step 2.
- Preheat your oven to 180°C (356°F)
- On a lightly floured surface, roll out the chilled dough to fit your rectangular tart pan (approximately 36 cm x 13 cm [14-inch x 5-inch]). To transfer the dough, roll it onto your rolling pin rather than lifting it by hand. Then, gently roll the pin over the pan and drop the pastry in.
Step 3.
- Press the dough into the edges, and use the rolling pin to roll over the top of the pan to evenly cut off the excess pastry. Prick the bottom of the tart shell with a fork to prevent puffing during baking.
Step 4.
- Place a piece of baking paper over the dough and fill it with pie weights, dried beans or rice.
- Bake the tart shell for 15 minutes, then remove the baking paper and weights. Continue baking for an additional 10 -15 minutes, or until the shell is golden brown. Allow the tart shell to cool completely on a wire rack.
Step 5.
- In a small saucepan, combine the milk, ¼ cup only of sugar, and vanilla paste. Cook until the mixture comes to a simmer, or small bubbles form around the edge of the pan, do not let it come to a boil.
- whisk the egg yolks, cornflour, and the remaining sugar together in a heatproof bowl until smooth and well combined. Gradually pour the warm milk into the egg mixture, ¼ cup at a time, whisking constantly to prevent the eggs from curdling.
- Once all the milk is incorporated, pour the mixture back into the saucepan and cook on medium heat for about 8-10 minutes, whisking constantly until it starts to thicken.
- Remove the saucepan from the heat and add the cold butter, one piece at a time, whisking until fully incorporated and the custard is glossy and smooth.
Assemble the Tart:
- Once the tart shell is cool, spread ½ cup of softened pistachio spread (melted slightly in the microwave) evenly over the bottom of the shell.
- Pour the custard cream on top of the pistachio spread, smoothing it out. Place the tart in the fridge and chill for 3-4 hours to allow the custard to set.
- Once set, garnish with ground pistachios and white chocolate pearls.
