Pistachio Tart - Pistachio Cream with Prune and Pistachio Marmalade by Chef Laurent Manrique

Serves: 6-8
Crust Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Yield 6 tarts 60 tarts
Pistachio, flour 170 g 1700 g 38.64 % 62.96 %
Flour, All-purpose 100 g 1000 g 22.73 % 37.04 %
Butter, unsalted 70 g 700 g 15.91 % 25.93 % soft
Egg, whole 100 g 1000 g 22.73 % 37.04 % 2 large eggs yield 100 g
Salt Pinch Pinch 0.00 % 0.00 %
Total 440 g 4400 g 100.00 % 162.96 %


Combine flour, salt and butter. Add eggs and blend until a dough forms. Chill for at least 30 minutes or over night. On a well floured surface roll out dough. Place dough into 11 cm round tart pan. Bake at 155 ⁰C until golden brown. Set aside.

To make Pistachio Flour:
Blanch the pistachios by placing shelled nuts in a saucepan or pot of boiling water for roughly 30 seconds. This helps remove the skins, which will give you a finer, lighter flour than if you used unblanched nuts. Drain the pistachios and spread them in a single layer on a towel. Use the towel to rub the pistachios. As you rub, the skins should pop right off. Discard the skins. Transfer the nuts to a baking sheet. Let them dry overnight or dry them for 3 to 5 minutes in an oven that has been preheated to 162 ⁰C. Place the dry pistachios in a food processor, spice grinder or blender and grind them finely. Avoid overgrinding the nuts or you will end up with pistachio butter. Dump the nuts into a sieve or sifter once they look like they are ground finely enough. Sift the ground pistachios into a bowl. Return anything that is left in the sieve or sifter to the food processor, spice grinder or blender. Pulse a few more times to achieve the fine grind.
Use the flour immediately or store it for three to four months in an airtight bag or container. It should last about one month in the refrigerator or several months in the freezer. Avoid storing the pistachio flour at room temperature since the oils in the nuts may become rancid.

Trick of the trade: Once the pistachios have been blanched and dried, they can be stored in the freezer to facilitate grinding and avoid pistachio paste.

Pistachio Prune “Marmalade Style” Metric Grams (Original) Metric High-Volume Yield % Comments
Prunes 30 g 300 g 50.00 % Pureed
Pistachios 30 g 300 g 50.00 % Roasted and crushed
Total 60 g 600 g 100.00 %


Puree prunes in blender (Robot Coupe), move to a bowl and add crushed pistachios.

Pistachio Bavaroise Metric Grams (Original) Metric High-Volume Yield % Comments
Milk 365 g 3650 g 40.47 %
Egg, yolk 50 g 500 g 5.54 % 3 large eggs yield 50 g of yolk
Sugar, granulated 55 g 550 g 6.10 %
Cream, heavy 360 g 3600 g 39.91 %
Pistachios, paste 70 g 700 g 7.76 %
Gelatin, leaves 2 each 20 each 0.22 %
Total 900 g 9020 g 100.00 %


Mix in a bowl sugar and egg yolks. Simmer milk and pistachio paste. Add mixture to the eggs and whisk at the same time. Bloom gelatin in cold water. Add gelatin to the warm mixture and whisk. Chill until completely cold. Whip the cream and add to the mixture. Chill.

Assembly Metric Grams (Original) Metric High-Volume Yield % Comments
Pistachios 100 g 1000 g 74.07 % Crushed
Sugar, powdered 10 g 100 g 7.41 %
Pistachio prune marmalade 10 g 100 g 7.41 % From provided recipe above
Pistachio Bavaroise 15 g 150 g 11.11 % From provided recipe above
Total 135 g 1350 g 100.00 %


To assemble: Spread prunes pistachio “style marmalade” evenly on the bottom of the pie crust. Add Pistachio Bavaroise. Sprinkle with crushed pistachios and powdered sugar.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!