Ingredients Tart Shell 42 g unsalted butter 28 g powdered sugar 0.6 g salt 15 g egg 60 g cake flour 10 g almond flour 8 g cocoa powder Pistachio Filling 80 g cream cheese (softened) 15 g caster sugar 100 g heavy cream 32 g pistachio butter Instructions Soften the butter. Add in powdered sugar and use a hand mixer to beat until well combined. Sift in cake flour, salt, almond flour and cocoa powder and beat until well combined. Add in 15g egg and mix well. Place the dough onto the parchment paper and cover it with another sheet of parchment paper, roll it flat, about 2.5 mm thick. Let it chill in the fridge for about 10 minutes. Slice three strips for the sides, shape the strips into each tart ring, press firm and seal the ends. Trim the edges. Let cool in the fridge. Put rest of the dough together, cover with parchment paper, roll it flat, and let it chill in the fridge for 10 minutes. Preheat the oven to 320℉(160℃). Place each tart ring onto the dough and cut out the bottom. Trim the edges. Use a fork to prick some holes in the bottom. Send into the oven to bake for 15 minutes. In a clean bowl, bring together softened cream cheese, caster sugar, heavy cream, pistachio butter, mix well and sift until smooth. Fill each baked tart shell with pistachio mixture, let chill until set then serve. Note By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Ingredients
Tart Shell
42 g unsalted butter
28 g powdered sugar
0.6 g salt
15 g egg
60 g cake flour
10 g almond flour
8 g cocoa powder
Pistachio Filling
80 g cream cheese (softened)
15 g caster sugar
100 g heavy cream
32 g pistachio butter
Instructions
Soften the butter. Add in powdered sugar and use a hand mixer to beat until well combined. Sift in cake flour, salt, almond flour and cocoa powder and beat until well combined. Add in 15g egg and mix well.
Place the dough onto the parchment paper and cover it with another sheet of parchment paper, roll it flat, about 2.5 mm thick. Let it chill in the fridge for about 10 minutes.
Slice three strips for the sides, shape the strips into each tart ring, press firm and seal the ends. Trim the edges. Let cool in the fridge.
Put rest of the dough together, cover with parchment paper, roll it flat, and let it chill in the fridge for 10 minutes.
Preheat the oven to 320℉(160℃). Place each tart ring onto the dough and cut out the bottom. Trim the edges.
Use a fork to prick some holes in the bottom. Send into the oven to bake for 15 minutes.
In a clean bowl, bring together softened cream cheese, caster sugar, heavy cream, pistachio butter, mix well and sift until smooth.
Fill each baked tart shell with pistachio mixture, let chill until set then serve.
Note
By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Something is not right about these measurements. You put one egg. How come one egg equal 15gm??
Wow !! You are very talented
u-taste, you always know the answer. literally always yes.
Thank you! It looks amazing
Thank you for sharing your beautiful creation & the recipe. Please keep it up. Merry Christmas❤
😋😋
100% i luv pistachio
The food:🇹🇷
The music:🇫🇷🥖🥐
Troppo bello per mangiarlo. ❤