Ingredients with Measurements:
- 1 cup shelled pistachios
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup passion fruit juice
- 1/4 cup freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 12 pre-made tart shells
Special equipment needed:
- Food processor
- Hand mixer
- Tart pan
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a food processor, pulse the pistachios until finely ground.
3. In a large bowl, cream the butter and sugar together with a hand mixer until light and fluffy.
4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
5. Add the ground pistachios, passion fruit juice, lemon juice, salt, and vanilla extract to the bowl and mix until well combined.
6. Pour the mixture into the pre-made tart shells, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the filling is set and the edges of the tarts are golden brown.
8. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
12 tarts
Nutritional information:
Calories per serving: 270
Fat: 18g
Carbohydrates: 23g
Protein: 5g
Sugar: 14g
Sodium: 80mg
Substitutions for ingredients:
- Almonds or cashews can be used instead of pistachios.
- Lime juice can be used instead of lemon juice.
- Orange juice can be used instead of passion fruit juice.
Variations:
- Add a dollop of whipped cream on top of each tart before serving.
- Top each tart with fresh fruit, such as sliced strawberries or kiwi.
- Add a pinch of cinnamon to the filling mixture for a warm, spicy flavor.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar to ensure a smooth mixture.
- If the tart shells are not pre-made, make sure to blind bake them before adding the filling to prevent a soggy crust.
- Use a toothpick to test if the tarts are done - if it comes out clean, they are ready.
Storage instructions:
Store the tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the tarts in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the tarts on a decorative platter and sprinkle with powdered sugar for a simple, elegant presentation.
Garnishes:
Garnish each tart with a sprig of fresh mint or a sprinkle of chopped pistachios for a pop of color and texture.
Pairings:
These tarts pair well with a cup of hot tea or coffee for a sweet afternoon treat.
Suggested side dishes:
Serve these tarts alongside a fresh fruit salad or a scoop of vanilla ice cream for a delicious dessert.
Troubleshooting advice:
- If the filling is too runny, try baking the tarts for a few extra minutes until the filling sets.
- If the crust is too hard, try reducing the baking time or brushing the edges with a little bit of melted butter before baking.
Food safety advice:
Make sure to refrigerate any leftover tarts promptly to prevent spoilage.
Food history:
Curd tarts have been a popular dessert in England since the 16th century, and are typically made with a sweet, tangy filling made from citrus juice, sugar, and eggs.
Flavor profiles:
These tarts have a rich, nutty flavor from the ground pistachios, balanced by the sweet-tart flavor of the passion fruit and lemon juice.
Serving suggestions:
Serve these tarts as a sweet treat after dinner, or as a special addition to a brunch or tea party.
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