Lemon Pistachio Tart Recipes

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LEMON-PISTACHIO TART



Lemon-Pistachio Tart image

Categories     Egg     Dessert     Bake     Lemon     Pistachio     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

crust
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
3 tablespoons (or more) ice water
filling
1 cup (2 sticks) unsalted butter
1 cup plus 2 tablespoons sugar
1/3 cup fresh lemon juice
3 large eggs
3 large egg yolks
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
4 teaspoons water
1/2 cup unsalted shelled pistachios

Steps:

  • for crust:
  • Combine flour and salt in processor. Add butter; cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and 3 tablespoons ice water. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming high-standing rim. Pierce all over with fork. Cover and freeze 20 minutes.
  • Bake crust until deep golden, about 40 minutes. Transfer to rack; cool.
  • for filling:
  • Melt butter in heavy medium saucepan over medium heat. Whisk in 1 cup sugar and next 5 ingredients. Cook until mixture thickens, whisking constantly, about 10 minutes. Reduce heat to low and whisk 2 minutes longer. Pour hot filling into crust. Chill uncovered until filling is set, about 2 hours.
  • Line small baking sheet with foil. Stir 2 tablespoons sugar and 4 teaspoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until pale golden, about 6 minutes. Add pistachios and stir to coat. Spread pistachios in single layer on prepared sheet. Cool completely. Coarsely chop pistachios. (Tart and pistachios can be made 1 day ahead. Cover tart; keep chilled. Store pistachios airtight at room temperature. Let tart stand at room temperature 20 minutes before serving.
  • Sprinkle pistachios in 2-inch border around edge of tart. Cut tart into wedges.

PISTACHIO-LEMON BARS



Pistachio-Lemon Bars image

These delightful and easy lemon bars have everything the traditional ones do - tang, sweetness and a buttery base - plus the added benefit of pistachios folded into the filling and the crust.

Provided by Molly O'Neill

Categories     easy, weekday, dessert

Time 45m

Yield 16 servings

Number Of Ingredients 13

1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon kosher salt
1/2 cup cold, unsalted butter, cut into small pieces
1/4 cup shelled unsalted pistachios, roughly chopped
2 eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
4 tablespoons fresh lemon juice
1/3 cup shelled unsalted pistachios
Confectioners' sugar, for garnish

Steps:

  • To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
  • Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 50 milligrams, Sugar 15 grams, TransFat 0 grams

LIME-PISTACHIO TART



Lime-Pistachio Tart image

Creamy meets crunchy when a layer of velvety lime-flavored mascarpone-ricotta mousse and tart lime curd come together in a rustic pistachio shell in this Lime-Pistachio Tart. It may look like a cheesecake, but it is lighter and airier-a fitting finale to a spring get-together. Indeed, the green zest garnish lends itself quite nicely to a Saint Patrick's Day meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

1 cup shelled raw unsalted pistachios, half coarsely ground and half finely ground
1 3/4 cups all-purpose flour, plus more for dusting
3/4 cup plus 1 tablespoon confectioners' sugar
1 1/2 teaspoons coarse salt
1 tablespoon finely grated lime zest (about 2 limes)
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1 large egg yolk plus 1 large egg
1 cup whole-milk ricotta cheese
2 cups sugar
20 large egg yolks plus 2 large eggs
6 tablespoons finely grated lime zest, plus more for garnish, plus 2 cups fresh lime juice (about 12 limes)
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
1 3/4 cups mascarpone cheese

Steps:

  • Make the dough: Whisk together nuts, flour, sugar, salt, and lime zest in a large bowl. Using your fingertips, work in butter until the largest pieces are the size of peas; make a well in center. Whisk yolk and egg in a small bowl, and pour into well. Gradually draw flour mixture into center, kneading until combined. Shape dough into a disk. Wrap in plastic, and refrigerate overnight (up to 3 days).
  • Start the filling: Place ricotta in a sieve lined with cheesecloth, and set over a bowl. Cover, and refrigerate overnight.
  • Prepare an ice-water bath; set aside. Whisk sugar, yolks, and eggs in a large heatproof bowl. Whisk in lime zest and juice. Set bowl over a pan of simmering water. Cook, whisking occasionally, until thick, about 30 minutes.
  • Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Pour through a fine sieve into a bowl set in ice-water bath. Place plastic wrap directly on surface of lime curd. Let cool. Refrigerate overnight (up to 3 days).
  • Preheat oven to 325 degrees. Let dough come to room temperature; roll out on a lightly floured surface to 1/4 inch thick. Fit dough into a 10-by-3-inch springform pan, pressing and patching so that dough reaches 2 inches up sides of pan. Line with parchment; fill with pie weights or dried beans. Chill in freezer 15 minutes.
  • Bake crust 30 minutes. Remove pie weights and parchment. Bake until edge of crust is golden brown and inside is pale golden brown, 15 to 18 minutes. Let cool slightly on a wire rack. Remove sides from pan; and transfer crust to rack to cool completely.
  • Assemble tart: Spread 2 1/2 cups lime curd over crust. Put ricotta and mascarpone into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick, about 5 minutes. Reduce speed to low. Beat in remaining lime curd. Raise speed to high, and beat 3 minutes. Pour over lime curd in crust, spreading evenly with an offset spatula; gently shake to remove any air bubbles. Refrigerate, uncovered, overnight. Garnish with zest before serving.

LEMON AND PISTACHIO PRALINE MERINGUE TORTE



Lemon and Pistachio Praline Meringue Torte image

Categories     Cake     Food Processor     Mixer     Chocolate     Egg     Dessert     Bake     Lemon     Pistachio     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 21

PRALINE
3/4 cup sugar
3 tablespoons water
1 cup shelled unsalted pistachios
MERINGUES:
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon almond extract
1 cup powdered sugar
LEMON BUTTERCREAM
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
4 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons plus 2/3 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons grated lemon peel
1 teaspoon vanilla extract

Steps:

  • FOR PRALINE:
  • Oil large baking sheet. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in pistachios. Immediately pour mixture onto prepared sheet. Cool praline completely.
  • Finely chop praline. Grind 1/2 cup praline to powder in processor.
  • FOR MERINGUES:
  • Position 1 rack in center and 1 rack in top third of oven. Preheat oven to 225°F. Line 2 large baking sheets with parchment. Draw two 8-inch-diameter circles on 1 parchment sheet and 1 circle on second. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat 5 egg whites and cream of tartar in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and 1/2 cup praline powder in bowl to blend. Fold into meringue in 2 additions.
  • Divide meringue among traced circles. Using spatula, spread mixture to edges. Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour and 45 minutes. Cool meringues completely.
  • FOR LEMON BUTTERCREAM:
  • Stir white chocolate in top of double boiler set over simmering water until melted. Remove from over water; cool.
  • Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in 2 tablespoons sugar.
  • Meanwhile, combine remaining 2/3 cup sugar, 3 tablespoons water and corn syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238°F., brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes.
  • Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes. Beat in butter 2 tablespoons at a time. Beat in white chocolate, lemon juice, peel and vanilla. Chill until thickened to spreadable consistency, about 45 minutes or less (If frosting looks curdled, place bowl over saucepan of simmering water and whisk just until butter softens slightly. Remove from heat. Using electric mixer, beat buttercream until smooth. Repeat warming technique as necessary to create smooth buttercream.)
  • Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly over. Top with another meringue layer. Spread scant 1 cup buttercream evenly over top and sides of torte. Press chopped praline onto sides and in 1-inch border along top edge of torte. Chill overnight. Let torte stand at room temperature 30 minutes before serving.

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