
Steps
- Preheat the oven to 180°C (350°F).
- In a bowl, cream together the softened butter and powdered sugar. Add the egg yolk and mix well.
- Gradually incorporate the flour and ground pistachios to form a dough.
- Press the dough into a small tartlet mold, ensuring an even layer on the bottom and sides.
- Bake the crust for about 10 minutes or until lightly golden. Let it cool.
- In a saucepan, combine the milk, egg, granulated sugar, vanilla bean paste, and cornstarch. Whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool slightly.
- Pour the custard into the cooled tartlet shell and refrigerate for at least 30 minutes until set.
- Before serving, sprinkle the top with crushed pistachios.
Ingredients
- For the crust:
- 30g unsalted butter, softened
- 20g powdered sugar
- 1 egg yolk
- 50g all-purpose flour
- 15g ground pistachios
- For the filling:
- 100ml milk
- 1 egg
- 20g granulated sugar
- 1/2 tsp vanilla bean paste
- 5g cornstarch
- For topping:
- 10g crushed pistachios
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