• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Richard Kilgore

Lemon Pistachio Tart

14 posts in this topic

Today I had a slice of Lemon Pistachio Tart at a local shop. Wonderful, wonderful. There was a layer of pistachio between the lemon and the pastry, but not sure how they did the pistachio layer. Anyone know of a recipe or an idea of how to do it?

Share this post


Link to post
Share on other sites

What was the lemon like? Curd, slices, some other way??

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.:smile:

Share this post


Link to post
Share on other sites

Was the pistachio layer smooth like a cream, thick like a paste or cake, or crunchy like toasted nuts or pastry shell?

Share this post


Link to post
Share on other sites

My guess is they just put down a layer of pistachio praline powder or paste before pouring in the lemon cream. To make praline powder you make a caramel and add nuts, spread out on a sheet pan to cool, then pulverize in a food processor - process less for a crunchy powder, more for a paste. You should be able to easily make your own by following a recipe for hazelnut or almond praline and substituting pistachios.

Share this post


Link to post
Share on other sites

NSM - is this giving you any thoughts?

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.

Share this post


Link to post
Share on other sites

Pistachio (and hazelnut) praline paste is available from the King Arthur Flour catalogue, if you find making it yourself too challenging.

They could have used a commercial paste, which is very smooth, but blended in some chopped/crushed nuts for texture.

Share this post


Link to post
Share on other sites

Nightscotsman --- Thanks. I'll give it a try soon. Perhaps if I processed half of it to a paste and half a little less and then combined them it would give me what I am looking for.

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.

Share this post


Link to post
Share on other sites

Could be a frangipain. This is a very soft dough with pastry cream incorporated and nuts. Ours usually is an almond frangi.


Debra Diller

"Sweet dreams are made of this" - Eurithmics

Share this post


Link to post
Share on other sites
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 (log)

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.