Have you ever tasted one pistachio tart? We do, and it’s delicious. We also prepared it, to celebrate Pistachio Day, following the instructions of a book that delights many tart enthusiasts like us: The perfect pastry (De Agostini) by Miriam Bonizziteacher in specialization courses and highly followed food influencer.
This pistachio tart (with a ganache filling that makes it irresistible) is one of the many ideas that you will discover by leafing through his book, just released in an even richer updated edition, designed to ensure that even the less experienced can test themselves with sweets spectacular. All based “frollizzi”from the name of the method (which takes its name) with which Miriam Bonizzi prepare your own shortcrust pastry, in many different sweet and savory flavours: dwith chocolate, ginseng, and then cinnamon and licorice, but also parmesan and paprika.
Where to start? The author, in addition to revealing us the tart recipe of pistachio that you find at the end of this article, he anticipated us three tricks for the perfect pastry.
How to prepare the perfect pastry
The ingredients
«Ingredients always play a fundamental role. For a perfect pastry I recommend centrifuge butter – cold and in small pieces – because it gives more structure and flavour. There flour, then, must be 0 or 00 as long as it is weak, with low gluten content. Eggs, on the other hand, must be used at room temperature and must be of medium size. Sugar? Better icing: gives a more compact and smooth consistency to the dough. For the pistachio tart, in particular, I used brown coconut sugar pulverized in a food processor, which then also gives an excellent caramel scent. Last tip: vanilla bean or vanilla extract are the best way to flavour, but not vanillin.”
The assembly
«To assemble the ingredients I use the planetary mixer and, among the various processes, the one I choose for the tarts is sandblasting which involves first working the butter with the flour until it has a consistency similar to sand. The advice, once all the ingredients have been assembled, is to form a loaf not too high (I usually flatten it to a height of one centimetre), so that, once left to rest in the fridge, the shortcrust pastry solidifies uniformly and in less time.”
Cooking
«For cooking, I recommend micro-perforated trays because they allow uniform cooking: the heat and air that are generated during cooking come out of the holes. If you cook it plainly (therefore without filling) you must neither pierce the surface nor put weights on it because otherwise the base will not rise during cooking. How to cook and at what temperature? In pastry shops, the ventilated mode is used to bake biscuits or tarts, but no one is stopping you from using the static mode at home. One thing to take into consideration is the power of your oven because each oven is different. I usually bake a pastry shell with static oven at 180° or with ventilated oven at 160° for 20/25 minutes. If you realize that your oven is too powerful, all you have to do is reduce the power and increase the cooking times.”
The recipe for the special tart with pistachio ganache
Ingredients and procedure for the pastry
- 300 g of 00 flour
- 150 g of butter
- 100 g of brown coconut sugar
- 1 egg
- 1 vanilla bean or vanilla extract
- Add butter and flour until you obtain a sandy consistency (hence the name of the method)
- Add the sugar, lastly the egg and then the flavorings to taste.
- Roll out the dough and place it in a square micro-perforated cake pan with a side of 21 centimetres.
- Cook in a fan oven (160°C for 25/30 minutes) or static oven (180°C for 25/30 minutes).
- Let cool.
Ingredients and procedure for pistachio ganache
- 300 g of white chocolate
- 200 ml of liquid cream for desserts
- 100 g of pistachio flour
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