Ingredients
For the Crust
500g cake flour
100g icing sugar
250g butter
2 large eggs
1Tbs milk
2ml salt
For the Filling
115g ground pistachios
15g cake flour
115g butter
115g sugar
3 large eggs
1tsp vanilla extract
15ml runny honey
Method
For the Crust
Rub together the flour, sugar and butter until it resembles breadcrumbs.
Add the eggs, one at a time, working them into the mixture just until it comes together and starts to form dough.
Moisten with the milk, working lightly to form a ball of dough.
Rest the dough for at least 30 minutes in the fridge.
Line a tart tin with the pastry, and blind bake for 20 minutes at 160°C.
Leave the tart crust to cool completely while preparing the filling.
For the Filling
Gently fold the flour through the ground pistachios and set aside.
Cream the sugar and butter very well until fluffy and light in colour.
Add the eggs one at a time and mix well.
Add vanilla extract.
Gently fold in the dry ingredients.
Carefully pour mixture into the tart case and bake at 170°C for 30 minutes.
Brush the surface of the tart with honey when you remove it from the oven.
Serve with Chantilly cream.
Note from the Chef
“I think this would be an absolute treat after a long afternoon in the bush, perhaps with an espresso on the side or an excellent aged whisky.” – Executive Chef, Marnus Scholly.
