Pistachio Tart with PARIANI

Classic Fine Foods UK is proud to partner with premium Italian nuts producer, PARIANI. 

Discover how to make this stunning Pistachio Tart, crafted by Pastry Chef Glenn Noel. Unveil the depth, richness and versatility of this beloved nut. 

From the delicate pistachio sweet pastry to the velvety pistachio crèmeux, every layer of this tart is infused with PARIANI's exceptional Sicilian pistachio products. 

Ingredients

Pistachio Sweet Pastry

• 85g icing sugar
• 28g Sicilian Pistachio Flour PARIANI
• 114g butter
• 47g eggs
• 57g flour 55
• 1.9g salt
• 166g flour 55

Pistachio 'frangipane'

• 110g butter
• 110g icing sugar
• 55g Sicilian Almond Flour PARIANI
• 55g Sicilian Pistachio Flour PARIANI
• 11g potato starch 
• 60g eggs

Pistachio Crèmeux

• 372g cream 35% fat
• 25g glucose syrup DE38/40
• 107g egg yolks
• 40g sugar
• 5g gelatine powder
• 35g Sicilian Pistachio Paste PARIANI

Pistachio Praline

• 240g sugar
• 120g Sicilian Tuono Peeled Almond PARIANI
• 240g Sicilian Raw Pistachios PARIANI

Pistachio Chantilly Praline

• 4g gelatine powder
• 22g hydration water
• 72g milk
• 200g Pistachio Praline
• 560g cream 35% fat

Tart Pistachio

• As nec. whole and chopped Sicilian Pistachios PARIANI

Method

Pistachio Sweet Pastry: In a KitchenAid fitted with the paddle attachment, mix the soft butter with the icing sugar, pistachio powder, salt, and a small amount of flour. Add the eggs. Once the mixture is well incorporated, add the larger portion of flour. Roll out between 2 sheets of acetate or baking paper to 2.5mm thick. Store in the fridge or freezer. Bake at 150°C.

Pistachio 'frangipane': Cream the butter, taking care not to add too much air, and then add the sugar, almond and pistachio flour, and starch. Gradually fold in the eggs. Use immediately or set aside in the refrigerator.

Pistachio Cremeux: Rehydrate the gelatine in 5x its weight in water. Mix the egg yolks and sugar. Heat the cream and glucose, pour over the eggs and sugar mix and whisk. Return the mix to the pan and cook to 82-84°C. Remove from the heat and add the pre-soaked gelatine and pistachio paste. Hand blend. Place in a container and leave to set in the fridge.

Pistachio Praline: Roast the almonds and pistachios for around 18 minutes at 160°C. Make a caramel with the sugar, add the nuts and pour onto a Silpat mat. Once cooled, blend in a food processor to a paste. Set aside.

Pistachio Chantilly Praline: Soak the gelatine powder in the hydration water. Heat the milk and add the hydrated gelatine, stirring until it has melted. Pour over the praline. Begin an emulsion as if making a ganache and incorporate the cream. Finish the process with a hand blender.

Finishing: Line 7cm tart rings with the pistachio sweet pastry. Blind bake for 12 minutes at 150°C. Remove from the oven and allow to cool before piping in 15g of the Pistachio ‘frangipane’. Turn the oven up to 160°C and bake the tart shells for an additional 10-12 minutes. Remove and let them cool. Once cooled, pipe 8g of pure pistachio praline and fill each tart with 25g of cremeaux. Pipe another 4g of pure praline on top. Whip the pistachio Chantilly and finish the tarts by piping 35g of Pistachio Chantilly on top of the tart. Sprinkle some chopped pistachios and decorate with raw pistachios.

Discover the full range of PARIANI premium Italian nuts products.

All ingredients featured in this recipe are available to order directly from our website, ensuring consistent quality and convenience for your kitchen.

Photo credits: Matteo Cervati