Pistachio Cream and Cherry Shiraz Tart

8.6 inches Tart Ring with 1.2 inches Sides Almond Pastry: 5.7 ounces plain flour 1.4 ounces ground, blanched almonds 1.4 ounces powdered sugar 0.3 ounces cold butter, cubed 1 egg, beaten
  • Process the flour, powdered almonds, sugar and cold butter for a few seconds until coarse crumbs form.
  • Add the egg and process just until it forms a ball.
  • Wrap in plastic wrap and chill for at least one hour in the refrigerator.

The streusel (crumbled pastry topping):

2.6 ounces butter 1.7 ounces powdered sugar 0.7 ounces blanched ground almonds 0.7 ounces sugar 3.5 ounces plain flour Pinch of vanilla powder or seeds of 1/8 vanilla bean
  • Soften the butter using the beater attachment.
  • Add the dry ingredients and mix until crumbly.
  • Wrap in plastic wrap and chill in the refrigerator.

The almond – pistachio cream:

2.5 ounces butter 2.5 ounces sugar 2.5 ounces ground, blanched almonds 1 large egg 2 tablespoons dark rum 0.5 ounces cornstarch 1 tablespoon pistachio paste (available in baking supply stores)
  • Cream the butter in the mixer with the beater attachment.
  • Add the sugar and continue beating until light and fluffy.
  • Gradually add the ground almonds and then the eggs one by one.
  • Add the rum and finally the cornstarch and continue beating until very creamy; then add the pistachio paste and mix well.
3 tablespoons of Cherry Shiraz preserve Powdered sugar for decoration Coarsely chopped, pistachios for decoration
  • Lightly dust the work surface with flour.
  • Roll out almond pastry until it is 0.2 inches thick; line the tart ring or mold with the pastry.
  • Chill and spread the Cherry Shiraz preserve on the almond pastry.
  • Fill the tart shell with the almond pistachio cream.
  • Crumble the streusel over the top.
  • Bake for 40 minutes in a preheated oven to 280°F.
When the tart cools, dust it with powdered sugar and sprinkle over the chopped pistachios. Life’s simple pleasures… Enjoy with love