Looking for a recipe to use up some lemon curd leftover, this recipe from J’en reprendrai bien un bout caught my eye because of the addition of a pistachio cream on the base. The colours looked beautiful and the taste was obviously going to be fantastic (pistachio and lemon seem to be a mariage made in heaven).
Source: J’en reprendrai bien un bout
For a tart tin of 26cm diameter
140g unsalted butter, softened
Zest of 1 unwaxed lemon (or peel using a paring knife)
250g plain flour
25g ground almond
1 pinch salt
125g shelled unsalted pistachios
30g ground almond
3 drops almond extract
1 tbsp neutral oil (sunflower, canola…)
Pistachio/almond cream (I give you double the quantities of the original recipe as I find the layer could have been thicker)
100g unsalted butter, softened
100g ground almond
80g pistachio paste
300g lemon curd
120g egg whites
- Sweet pastry: place the sugar and lemon peel in the TM bowl and mix 10 sec/speed 10.
- Add the butter and mix 10 sec/speed 6 to cream the butter.
- Add the other ingredients and lock the lid, then press turbo until the dough clings together (check often as you don’t want to over mix).
- Tip out the dough and wrap in cling film. Refrigerate for 2 hours.
- Pistachio paste: roast the pistachios in the oven 10 min at 150C.
- Make a syrup: place the water in a saucepan, add the sugar and boil until it reaches 121C (use a food thermometer).
- Take out of the heat and add the pistachios and stir until it coats the pistachios and the sugar crystallises.
- Place the pistachios, ground almonds, almond extract in the TM bowl. Mix 20 sec/speed 10. Scrape down the sides with the spatula.
- Add the oil and mix a few times 15 sec/speed 10. Keep on scraping down the sides between each mix. Continue until the pistachios releases their oil.
- Tip out into a jar.
- Almond/pistachio cream: place the butter and sugar in the Thermomix and mix 20 sec/speed 4.
- Add the egg and pistachio paste and mix 20 sec/speed 6 until combined, scraping down half way through.
- Add the ground almond and mix at speed 6 until well combined (scrape down every so often).
- Roll the pastry (you won’t need the whole lot) and line the buttered and floured tart tin.
- Place a greaseproof paper on the pastry and scatter dried beans or ceramic beads on top. Bake blind in a preheated oven at 180C for 15 minutes.
- Remove the dried beans and greaseproof paper and pour the pistachio cream on the pastry.
- Bake again 15 minutes at 180C.
- Leave to cool completely on a grid.
- Spread the lemon curd.
- Italian meringue: place the water and sugar in a saucepan. Boil over high heat until it reaches 115C.
- Meanwhile, beat the egg whites with a whisk until soft peaks.
- When the syrup has reached temperature, slowly pour in a small stream over the egg white while whisking. Make sure the syrup doesn’t touch the whisk.
- Continue whisking until the egg whites have cooled down to about 40C.
- Spoon into a piping bag with a nozzle of you choice (I used a Saint-Honoré nozzle),
- Pipe over the tart. You can sprinkle chopped pistachios over and serve cold.