Lemon And Pistachio Tart: Sweet Treats

In this episode of Sweet Treats chef Tess Ward shows you how to make a luxurious lemon and pistachio custard tart - perfect to finish off a dinner party with friends! Subscribe! http://www.youtube.com/subscription_c... Check Out Our Channel Page:    / thetastytenner   Like Us On Facebook!   / thetastytenner   Follow Us On Twitter!   / thetastytenner   For more of Tess' recipes visit: http://theyeschef.com/ Ingredients: 200 g plain flour 80 g icing sugar 80 g butter 1 egg yolk Zest of 2 lemons 1/4 tsp salt 1 tbsp lemon juice 75 g roasted and shelled pistachios 200 ml whole milk 175 ml double cream 150 g caster sugar 4 egg yolks Zest of 1 Lemon 1 tsp vanilla extract 30 g 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 (and Pine Nuts, if using) 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.