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« Herby Macaroni and Three Cheeses | Main | Polish-Style Pork, Sausage and Barley Soup »

Pistachio Cream Tartlet

Pistachio Cream Tartlet
  

A search on the 'net for "pistachio pie" will return dozens of recipes based on something called "pistachio pudding and pie mix." This stuff might be wonderful but it's the type of fake-sounding food product that I don't have the nerve to try so I'll never know, I guess.  Anyway, I had an urge to make a pistachio tart and reading all those recipes drove me to try to make up my own, based on my Pistachio Ice Cream, in which the flavor comes from a bagful of pistachio nuts.

Pistachio Cream Tartlet

Makes 4  tartlets, 4-inches in diameter.

5 oz shortbread cookies
1/2 C + 3/4 C pistachio nuts (roasted, unsalted, shelled)
1/4 C + 1/4 C sugar
1/4 C butter
1 C milk
1/8 tsp almond extract
1/4 tsp salt
1-1/2 tsp unflavored gelatin
2 T cold water
1 C heavy cream, whipped to stiff peaks

Place the cookies, 1/4 cup of the sugar and the 1/2 cup of the nut meats in the food processor bowl and process several minutes until the nuts have been pulverized. Cut the butter in chunks and add to the bowl and pulse a few times until the mixture starts to clump. Divide the mixture into 4 buttered 4-inch tartlet pans and press the dough with your fingers into a tart-shell shape. Bake 12 minutes in a preheated 350º oven, then chill several hours.

Place the remaining 3/4 C nut meats (reserving a few nuts for garnish) in the cleaned processor bowl and process several minutes until pulverized. Place the pulverized nuts, the remaining 1/4 cup sugar and the milk in a small sauce pan. Bring to a boil and remove from heat. Allow the mixture to steep for 15 minutes, stirring occasionally. Strain through a fine sieve  (see note below) and stir in almond extract and salt.

Scatter the gelatin over the cold water and allow to set one minute.  Stir the gelatin mixture into the warm milk until the gelatin dissolves, and then chill the mixture over a bowl of ice. Fold the whipped cream into the chilled milk mixture and spread into the tartlet shells. Chill 4 - 6 hours. To serve, garnish with a few cracked pistachio nuts.

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Comments

Hi Stephen! It looks yummy, and if there's one thing I like, it's pistachio-flavored deserts. Ok, that's silly, cause I like a lot of things!

Anyway, you come up with the most wonderful-looking recipes! (I've made only one so far!) I just wanted to assure you that you're not missing ANYTHING by eating real food! I'd been out of the habit for 2 or 3 years, and none of the preservative-laden, pseudo-natural, fake foods taste half as good as honest to goodness homemade meals.

You are doing wonderful things for yourself and all of us who read your blog, even if we haven't tried many or any of the recipes. It's almost enough just to drool over them! lol

Thank you, thank you! Keep up the yummy work!

Andrea

PS. I've been visiting your blog since crab, pear & brie pizza I think, and I'm pretty sure I came here via domesticgoddess.ca.

PSS. http://www.walkersshortbread.com/

Really good shortbread, no junk included.

Wow! That looks great, Stephen. I like anything with pistachios in it. Through a comment on another blog, Melissa of Traveler's Lunchbox let me know that there is a company that sells pistachio extract right here in SF. They sell it online on this page of www.saffron.com. I still have yet to buy it, but I know their vanilla and saffron and some of the best available. Thought you might be interested for your future experiments!

I love the sound of this. I've always been afraid of the packaged pistachio ice creams, desserts or puddings in the supermarket. Actually I am afraid of most prepackaged anything made from fruits and nuts. It's an odd phobia but I met it will be featured on Fear Factor one day.

I just bought a bunch of pistachios and was pondering what I may make out of it - hmmm ... this may be an interesting option.

I think pistachios are one of the most under-utilized nuts in the kitchen. I'm glad to see other people appreciate them too! Try pureeing a handful of pistachios with sugar to taste, and add a tiny trickle of water to form a creamy paste. It is the best thing possible to spread on crepes.

This sounds utterly delicious! :) Thanks for posting these amazing creations of yours.
Christina

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