When it comes to dessert, you can't beat a good tart and chef Tess Ward's lemon and pistachio recipe is sure to impress at a dinner party.
Watch below for the step-by-step of how to make it:
Prep time: 1 hour
Cook time: 50 minutes
You will need (serves 10):
200g plain flour
80g icing sugar
80g butter
1 egg yolk
Zest of 2 lemons
1/4 tsp salt
1 tbsp lemon juice
75g roasted and shelled pistachios
200ml whole milk
180ml double cream
150g caster sugar
4 egg yolks
Zest of 1 Lemon
1 tsp vanilla extract
30g plain flour
A pinch of salt
STEP 1: Make the dough
Place flour, sugar, lemon zest and salt and butter into a food processor and blitz until crumbly. Add the egg yolks and lemon juice and pulse just until dough holds together. (Add a tablespoon of water, if needed.) Turn the dough out onto a floured surface, bring it into a neat disk shape. Wrap tightly in plastic and chill in the freezer for 15-20 minutes. Grease a 9-10 inch baking dish, with a removable base, or line with parchment paper. Once the dough is firm, roll it out until it is the thickness of a pound coin. Gently place it into the baking tin and trim the excess pastry, making sure to leave an inch of overhang. Prick the pastry base with a fork. This prevents air pockets from creating bumps. Return the pastry to the freezer for 15 minutes to relax.
STEP 2: Bake the pastry
Pre-heat the oven to 180 degrees celsius. Cover the pastry with greaseproof paper and fill the dish with baking beans. Put the pastry dish in the oven and bake blind (cook the pastry with the beans in) for 15 minutes. Remove the baking beans and return the dish to the oven for a further 10-12 minutes, or until pastry is looking golden. Leave the pastry to one side to cool.
STEP 3: Make the filling
Add the milk, cream, sugar, egg yolks, lemon zest, vanilla and salt to a large bowl. Add 1/3rd of the cream mixture to another bowl with the flour. Mix together until smooth, then add the flour mixture to the cream mixture, whisking until smooth. Add the cream mixture to a saucepan over a medium heat. Bring the cream mixture to the boil, whisking continuously. Once the mixture has boiled remove from the heat and add the to the pastry case. Scatter over the pistachios.
STEP 4: Bake
Gently transfer to oven and bake just until filling puffs up, 15-20 minutes, depending on the oven. Leave the tart to cool on rack to room temperature, then chill in the fridge until the filling sets. It should take about 3 hours.
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