with a naughty white chocolate ganache filling and crunchy pistachio shortcrust pastry, this recipe combines my love of white chocolate, pistachios and the colour green. after the salted caramel chocolate tart i made, i thought i'd try out a different flavour tart base and filling combination. lovely for a sunday lunch dessert.
for the pistachio pastry
♥ 50g pistachios, shelled and crushed
♥ 100g butter, cubed
♥ 200g plain flour
♥ 10g caster sugar
(30 minutes rest time)
for the white chocolate ganache filling
♥ 200g white chocolate
♥ 50g unsalted butter
♥ 75g double cream
(two hours setting time)
♥ green food colouring paste
♥ 10g crushed pistachios for decoration
step one. crush the pistachio nuts with a pestle and mortar or strong blender. you can buy kernals already shelled, but they're twice the price and i only needed a small amount. you could also crush the extra 10g for the topping at this point.
step two. mix together the ground pistachios, sugar and flour.
step three. crumble in the butter until it resembles breadcrumbs.
step four. add 2 tbsp of water and work the pastry into a ball. chill in the fridge for at least 30 minutes.
step five. roll out to the size of your tart tin with a little flour to prevent sticking. here i used a 12" diameter bottomless tart tin.
preheat your oven to 180 degrees c.
step six. cover with tin foil and scatter baking beans or rice on top. bake for 20 minutes. then bake for 10 minutes more with the baking beans/rice removed.
step seven. while the tart base is baking, it's time to prepare the white chocolate ganache! do this by melting the white chocolate and butter in a saucepan on a low heat.
step eight. when melted, take off the heat and stir in the double cream.
step nine. if you can resist eating the ganache, pour into the tart base when it is out of the oven and has cooled a little.
if you'd like to add the green ganache swirl, save a small amount of the ganache and stir in the food colouring. you can then swirl it in the tart with a spoon - in whatever pattern you like! then scatter on the remaining pistachios.
step ten. allow to set for at least two hours in the fridge. then trim the tart edges.
serve up with some delicious double cream.
what's your favourite pistachio baking recipe? have you ever made anything with coloured ganache?
i've entered this recipe into the stuck in a tree bakespiration challenge - go and check out the lovely baking entries so far!