Pure pistachio tart

“Ever since the wider public rediscovered the true flavour of pistachio – a prized, naturally sweet nut far removed from the artificially coloured pastes flavoured with bitter almond oil – it has become an undeniable smash hit of a flavour. This tart celebrates pistachio in its purest form, layered in a spectrum of natural green tones: matcha-infused pastry, luxurious pistachio frangipane, silky pistachio praline, smooth pistachio custard and airy pistachio creme diplomat.” – Philip Khoury

Makes 1 x 23cm tart

Matcha sweet pastry

35g soya milk

50g caster sugar

50g extra virgin olive oil or oil of your choice

3g matcha powder

140g plain flour (gluten-free will also work),  plus extra for dusting

¼ tsp fine sea salt 

First, make a syrup by whisking the soya milk, sugar, olive oil and matcha powder together in a bowl until the mixture is glossy and uniform in colour.

Add the flour and salt to the bowl and use a silicone spatula or wooden spoon to combine the mixture together until an even dough forms.

Turn out the dough onto a work surface and press it into a 2cm thick disc if rolling a round shape or square if you want to roll it into a square shape.

Lightly sprinkle some flour over the dough, then place it between two sheets of baking parchment and roll it out to the desired thickness: 3mm for small tarts and 4mm for large ones. You don’t need to chill this dough before rolling.

Line a 23cm tart tin (pan) by removing the top sheet of baking parchment from the pastry and gently placing the tart tin on top of the pastry as a guide. Use a paring knife to trim the pastry around the tin, making sure there are a few extra centimetres (inches), then remove the tart tin. Use the bottom sheet of baking parchment to help flip the pastry gently into the tin, then carefully ease it into the shape of the tin with your fingertips. Use the side of your finger to press it against the edges (and into the flutes if the tin is fluted).

Chill in the freezer for 10 minutes, then use the tip of a paring knife or fork to ‘dock’ the base with a few pricks, about 2cm apart, to stop the base from puffing up.

To blind bake, preheat the oven to 170°C fan. Bake the chilled pastry in the oven for 8–10 minutes (no baking beans/pie weights required) until light golden on the top and paler in colour. Remove from the oven and leave the oven on.

Pistachio frangipane

100g shelled pistachios

50g blanched almonds

100g caster sugar

20g cornflour

90g plant-based milk

20g extra virgin olive oil

10g plain flour

4g baking powder

¼ tsp fine sea salt

Meanwhile, make the frangipane. Pulse the pistachios, almonds, sugar and cornflour in a food processor or high-powered blender. Add the remaining ingredients and pulse to combine – it will have a creamy texture.

Use a silicone spatula to scrape the pistachio frangipane into the tart case (shell), then bake in the oven for 12–15 minutes until the top domes. Remove the tart from the oven and allow it to cool fully – it will deflate slightly.

Pistachio ‘cold’ praline

200g shelled pistachios

100g icing sugar

¼ tsp flaky sea salt

Place the nuts on a baking tray (pan) and roast them in the oven for 8 minutes, then remove and leave to cool completely.

In a small, powerful blender like a Nutribullet, blend the nuts with the sugar and salt – at first, the mixture will turn to a powder, then it will start to catch on the sides of the jug or bowl as the nuts become pulverised and the natural oils are released. Each time the mixture catches on the sides, stop the blender and scrape down the sides with a spatula. This will happen a few times before the mixture is totally smooth.

Reserve 90g for the pistachio cr.me, then pipe the rest on top of the cooled frangipane.

Pistachio crème

320g plant-based milk

100g caster sugar

1 tsp vanilla bean paste

45g cornflour

¼ tsp flaky sea salt, plus a pinch

100g pistachio praline (see above)

35g coconut oil (deodorised)

Put all the ingredients except the pistachio paste and coconut oil into a high-sided saucepan and whisk well to combine, then place over a medium heat and continue stirring with a silicone spatula until the mixture starts to thicken and come to the boil – keep stirring to avoid it catching on the bottom, then remove from the heat.

Add the pistachio paste and coconut oil and mix until fully incorporated.

Pour the hot mixture into a shallow dish and place a layer of cling film (plastic wrap) on the surface to prevent a skin forming. Refrigerate until firm and set.

To use, tip the set custard into a bowl and use a balloon whisk to whisk until smooth and creamy.

Spread 300g of the pistachio cr.me onto the pistachio praline layer that has been spread over the cooled frangipane.

To assemble

150g Whipping Cream (page 238)

300g pistachio crème (see above)

50g shelled pistachios

Whip the cream until fluffy, stable peaks form, then add a third of the remaining whisked pistachio crème at a time and fold together until combined. Spoon this on top the pistachio crème layer in the tart. Spread with a spatula to create a dome in the middle.

Chop the pistachios and sprinkle them all over to cover the tart. This tart can be stored in the refrigerator for up to 2 days, so can be prepared a day in advance. To serve, push the loose base upwards from beneath to remove the tart from the tart tin, then transfer to a large flat serving dish.

This is an edited extract from Beyond Baking by Philip Khoury, published by Quadrille. 📷 Matt Russell.