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How to make Orange pistachio tart

Yield = 8
Prep time: 0:30
Cook time: 1:00
Total time: 1:30

Ingredients

  • 2 cups plain flour
  • 150g butter, chilled, chopped
  • 1 egg yolk
  • 2 tablespoons chilled water

Orange pistachio filling

  • 2 eggs
  • 1 egg yolk
  • 2/3 cup caster sugar
  • 3 oranges, rind finely grated, juiced
  • 1/3 cup thickened cream
  • 1/3 cup pistachio kernels, roughly chopped

Method

  • Step 1 Combine flour and butter in a food processor. Process until mixture resembles breadcrumbs. Add egg yolk and water. Process until dough forms. Turn onto a lightly floured surface. Knead until smooth. Pat into a 2cm-thick disc. Wrap in greaseproof paper. Refrigerate for 15 minutes.
  • Step 2 Preheat oven to 190°C. Roll dough out between 2 sheets baking paper to a 32cm round. Use pastry to line base and sides of a 23cm (base) loose-based tart pan. Trim excess pastry. Line pastry case with baking paper. Two-thirds fill with ceramic pie weights or uncooked rice. Bake for 10 minutes or until firm to touch. Remove beans and paper. Bake for a further 10 minutes or until pastry is light golden. Remove from oven. Reduce oven to 160°C.
  • Step 3 Make orange pistachio filling: Whisk eggs, egg yolk, sugar, 2 teaspoons orange rind, 1/2 cup orange juice and cream in a bowl. Place flan pan on a flat baking tray. Pour orange filling into pastry case. Bake for 30 minutes or until filling is just set. Remove from oven. Allow tart to cool. Sprinkle with pistachios and serve.