Lemon Pistachio Tart
Ingredients
Crust
- 1 stick unsalted butter, softened
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 1/4 cups all purpose flour
- 1/2 cup shelled pistachios, finely ground
- 1/4 teaspoon salt
Filling
- 1 10-ounce jar lemon curd
- 1 cup sour cream (I use reduced fat)
Garnish
- 1 tablespoon egg whites
- 1 cup shelled pistachios
- 1/4 cup sugar
Instructions
FOR THE CRUST: Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray; place pan on a large baking sheet. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar. Add vanilla and egg yolk; beat until smooth. Add flour, ground pistachios and salt; mix until incorporated. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate until cold, at least 30 minutes. Preheat oven to 350 degrees. Remove dough from refrigerator and place on a well-floured surface. Dust top with flour and roll dough out into a 12-inch circle. Carefully transfer dough to tart pan; press gently into bottom and sides of pan. Trim the top edge and bake until medium golden brown, 25-30 minutes (keep oven preheated for garnish). Cool completely.
FOR THE FILLING: In a medium bowl, combine lemon curd and sour cream.
FOR THE GARNISH: Line a large rimmed baking sheet with aluminum foil; coat lightly with cooking spray. In a small bowl, whisk the egg white until frothy. Add pistachios and toss until evenly coated. Stir in sugar. Spread pistachios on baking sheet in a single layer. Bake, stirring every 5 minutes, until dry and toasted, 25 to 30 minutes. Allow to cool.
ASSEMBLY: Pour filling into prepared crust. Break candied pistachios into pieces and garnish tart. Cover and chill in the refrigerator for at least 2 hours before serving. Makes 8-10 servings.