How to Make Lemon and Pistachio Tart

Step-by-Step Guide

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   Step 1: Place flour

   Process the mixture until crumbly. , Pulse just until the dough holds together.
   
   Add a tablespoon of water, if needed., Bring it into a neat disk shape., Chill in the freezer for 15-20 minutes.,,, Make sure to leave an inch of overhang., This prevents air pockets from creating bumps.,,, Fill the dish with baking beans., Bake blind (cook the pastry with the beans in) for 15 minutes., Return the dish to the oven for a further 10-12 minutes, or until pastry is looking golden.,,,, Add the flour mixture to the cream mixture, whisking until smooth.,,,,, Bake until the filling puffs up, 15-20 minutes, depending on the oven.,,
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   Step 2: lemon zest

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   Step 3: and butter into a food processor.

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   Step 4: Add the egg yolks and lemon juice.

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   Step 5: Turn the dough out onto a floured surface.

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   Step 6: Wrap tightly in plastic.

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   Step 7: Grease a 9–10 inch (22.9–25.4 cm) baking dish

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   Step 8: with a removable base

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   Step 9: or line with parchment paper.

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    Step 10: Roll the dough out until it is thick as a pound coin.

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    Step 11: Gently place it into the baking tin and trim the excess pastry.

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    Step 12: Prick the pastry base with a fork.

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    Step 13: Return the pastry to the freezer for 15 minutes to relax.

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    Step 14: Preheat the oven to 180 °C (356 °F).

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    Step 15: Cover the pastry with greaseproof paper.

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    Step 16: Put the pastry dish in the oven.

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    Step 17: Remove the baking beans.

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    Step 18: Allow the pastry to cool on the side.

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    Step 19: Add the milk

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    Step 20: egg yolks

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    Step 21: lemon zest

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    Step 22: vanilla

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    Step 23: and salt to a large bowl.

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    Step 24: Add a third of the cream mixture to another bowl with the flour.

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    Step 25: Mix together until smooth.

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    Step 26: Add the cream mixture to a saucepan over a medium heat.

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    Step 27: Bring the cream mixture to the boil

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    Step 28: whisking continuously.

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    Step 29: Once the mixture has boiled

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    Step 30: remove from the heat and add it to the pastry case.

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    Step 31: Sprinkle the pistachios around onto the filling.

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    Step 32: Transfer the pie gently to the oven.

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    Step 33: Leave the tart to cool on rack to room temperature.

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    Step 34: Chill in the fridge until the filling sets for about 3 hours.

Detailed Guide

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