Lemon-Pistachio Tart

Name: Lemon-Pistachio Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 1 large egg yolk; 3 larges egg yolks; 3 larges eggs; 3 Tbsps (or more) ice water; 79 milliliters fresh lemon juice; 1 Tbsp grated lemon peel; 0 teaspoons salt; 237 milliliters sugar; 237 milliliters (2 sticks) unsalted butter; 118 milliliters unsalted shelled pistachios; 2 teaspoons vanilla extract; 4 teaspoons water

Lemon-Pistachio Tart might be just the dessert you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 10g of protein, 41g of fat, and A mixture of all purpose flour, egg yolk, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine flour and salt in processor.

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All Purpose Flour

Salt

Add butter; cut in, using on/off turns, until mixture resembles coarse meal.

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Butter

Add egg yolk and 3 tablespoons ice water. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)

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Water

Egg Yolk

Dough

Wrap

Preheat oven to 375°F.

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Oven

Roll out dough on lightly floured surface to 12-inch round.

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Dough

Roll

Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming high-standing rim. Pierce all over with fork. Cover and freeze 20 minutes.

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Dough

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Tart Form

Bake crust until deep golden, about 40 minutes.

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Crust

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Oven

Transfer to rack; cool.

Melt butter in heavy medium saucepan over medium heat.

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Butter

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Sauce Pan

Whisk in 1 cup sugar and next 5 ingredients. Cook until mixture thickens, whisking constantly, about 10 minutes. Reduce heat to low and whisk 2 minutes longer.

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Sugar

Equipment you will use

Whisk

Pour hot filling into crust. Chill uncovered until filling is set, about 2 hours.

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Crust

Line small baking sheet with foil. Stir 2 tablespoons sugar and 4 teaspoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until pale golden, about 6 minutes.

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Sugar

Water

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Baking Sheet

Sauce Pan

Aluminum Foil

Add pistachios and stir to coat.

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Pistachio Nuts

Spread pistachios in single layer on prepared sheet. Cool completely. Coarsely chop pistachios. (Tart and pistachios can be made 1 day ahead. Cover tart; keep chilled. Store pistachios airtight at room temperature.

Ingredients you will need

Pistachio Nuts

Spread

Let tart stand at room temperature 20 minutes before serving.

Sprinkle pistachios in 2-inch border around edge of tart.

Ingredients you will need

Pistachio Nuts

Cut tart into wedges.