Print
Emilia tarts

 

Custard tart with pistachio @

 

Make the short crust pastry in your usual way (or use the recipe on this site), put it in the pan, prick or cover with card tart with pistachio aluminum above dry beans, to keep it from swelling in the middle. Bake at 190 degrees until done (shell). Make the pastry cream (if you have not, use the recipe on the site), combine the cream of pistachios (focused) and mix well the two creams. Put the cream on the cold shell, and sprinkle with pine nuts

 

 

 

SHORT CRUST PASTRY gr. 600
CUSTARD lt. 0,5
PISTACHIO CREAM gr. 30
PINE NUTS enough