Ingredients
Scale
- For the Crust:
- 1 ½ cups (150g) shelled pistachios: Raw, unsalted. A portion will be toasted for deeper flavor.
- ½ cup (50g) all-purpose flour: Provides structure to the crust.
- ¼ cup (50g) granulated sugar: Adds a touch of sweetness to the crust.
- ¼ teaspoon salt: Balances the sweetness.
- ½ cup (113g) unsalted butter: Chilled and cut into small cubes, essential for a tender, flaky crust.
- 1–2 tablespoons ice water: To bring the dough together.
- For the Mascarpone Filling:
- 16 oz (450g) mascarpone cheese: Full-fat, good quality, at room temperature for smooth blending.
- ½ cup (170g) good quality honey: Preferably a light, floral variety like acacia or orange blossom; plus extra for drizzling.
- 1 teaspoon vanilla extract: Enhances the flavors.
- Pinch of salt: Balances the sweetness of the honey.
- Zest of 1 small lemon (optional): Adds a lovely brightness to cut through the richness.
- ½ cup (120ml) heavy whipping cream: Chilled, to lighten the mascarpone filling.
- For Garnish:
- ¼ cup (25g) shelled pistachios: Roughly chopped, for sprinkling.
- Extra honey: For drizzling over the finished tart.
- Edible flowers or fresh berries (optional): For added visual appeal.
Instructions
- Prepare the Pistachios for the Crust:
- Take ½ cup of the shelled pistachios for the crust and spread them on a baking sheet.
- Toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant. Keep a close eye on them as they can burn quickly.
- Let them cool completely. Once cooled, grind these toasted pistachios along with the remaining 1 cup of raw pistachios for the crust in a food processor until they are finely ground, but not yet a paste.
- Make the Tart Crust:
- In the food processor bowl with the ground pistachios, add the flour, granulated sugar, and salt. Pulse a few times to combine.
- Add the chilled, cubed butter to the food processor. Pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- With the processor running on low, gradually add the ice water, 1 tablespoon at a time, just until the dough starts to come together. Be careful not to add too much water.
- Turn the dough out onto a lightly floured surface and gently gather it into a disc. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the butter firm up, making the dough easier to roll and resulting in a flakier crust.
- Blind Bake the Crust:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness, large enough to fit a 9-inch tart pan with a removable bottom.
- Carefully transfer the dough to the tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges.
- Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15-20 minutes. Remove the parchment paper and pie weights, then bake for another 10-12 minutes, or until the crust is golden brown and cooked through.
- Let the crust cool completely in the tart pan on a wire rack. This is crucial before adding the filling.
- Prepare the Mascarpone Filling:
- In a large bowl, combine the room temperature mascarpone cheese, honey, vanilla extract, pinch of salt, and optional lemon zest.
- Using an electric mixer on low speed (or a whisk), beat gently until just smooth and combined. Avoid overmixing, as mascarpone can curdle if beaten too vigorously or for too long.
- In a separate, clean bowl, whip the chilled heavy cream using an electric mixer until soft peaks form.
- Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it. Then, fold in the remaining whipped cream until just combined and the mixture is smooth and airy. Be careful not to deflate the whipped cream.
- Assemble the Tart:
- Once the tart crust is completely cool, carefully spread the mascarpone filling evenly into the crust using a spatula. Smooth the top.
- Chill the Tart:
- Cover the tart loosely with plastic wrap (try not to let it touch the filling) and refrigerate for at least 4 hours, or preferably overnight. This allows the filling to set properly and the flavors to meld.
- Garnish and Serve:
- Just before serving, sprinkle the top of the tart with the roughly chopped pistachios.
- Drizzle generously with extra honey.
- If using, arrange edible flowers or fresh berries for an extra touch of elegance.
- Carefully remove the outer ring of the tart pan. Slice and serve chilled.
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Sugar: 28g
- Fat: 55g
- Saturated Fat: 30g
- Carbohydrates: 40g