Lemon Pistachio Tart
Posted 13 August 2003 - 05:40 PM
Posted 13 August 2003 - 07:18 PM
It sounds wonderful.
Richard, I just realized I have a red colored EH pie dish. It is the smaller one, the 9 inch maybe. Certainly that dish cannot take 8 plus cups of fruit. You are correct.
Posted 13 August 2003 - 08:08 PM
Posted 14 August 2003 - 06:57 AM
Posted 14 August 2003 - 07:04 AM
RK - please describe the crust. Was it thin and crisp, somewhat thick, sugary and crumbly, more like shortbread. I'm curious.
Lemon and pistachios are two great tastes that I have never sampled together.
Posted 14 August 2003 - 07:08 AM
They could have used a commercial paste, which is very smooth, but blended in some chopped/crushed nuts for texture.
Posted 14 August 2003 - 07:17 AM
Aurora --- The crust was medium thick and more like shortbread. Yes, the lemon and pistachio turn out to be a great combination.
I'll talk to the chef next time I am there. They were swamped yesterday, so I did not at the time.
Posted 14 August 2003 - 08:06 AM
"Sweet dreams are made of this" - Eurithmics
Posted 18 August 2003 - 08:49 PM
rickster --- thanks for pointing that out. How much taste difference is there between the prepared paste and doing it myself?
Sorry, can't help you there. I've only used the prepared paste. I've tried making hazelnut paste in a processor in the past and not had much success, because I think the nuts you usually get at retail are not fresh enough (or I stored them in the freezer too long) and the moisture content is too low, so I turned to prepared hazelnut praline and then tried the pistachio one. The pistachio paste is very smooth without any chunks or pieces of nuts. I used it to make a pistachio-chocolate ganache to fill chocolates with, so the application is a bit different from what you want to use it for.
Edited by rickster, 18 August 2003 - 09:17 PM.