Pistachio Topped Flan Recipes

RASPBERRY AND PISTACHIO SEMIFREDDO

Steps:

• Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
• Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
• Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
• Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
• Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

PISTACHIO-TOPPED FLAN

Steps:

• Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Combine 2/3 cup sugar and 3 tablespoons water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 10 minutes. Immediately pour caramel into prepared cake pan. Using pot holders to protect hands from hot caramel, rotate pan to coat bottom (not sides) of pan. Cool.
• Whisk remaining 1/3 cup sugar, eggs, vanilla and salt in medium bowl to blend. Whisk in milk and cream. Pour custard mixture through sieve into caramel-lined pan. Place pan with custard in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan with custard.
• Bake custard until center no longer moves when pan is gently shaken and knife inserted into center comes out clean, about 1 hour. Remove custard from roasting pan. Cool 15 minutes. Chill uncovered until cold, at least 6 hours or overnight.
• Run small knife between pan and custard to loosen. Place platter atop custard. Firmly hold pan and platter together and invert, shaking gently to unmold custard onto platter. Sprinkle custard with pistachios and serve.

APRICOT TART WITH PISTACHIO-ALMOND FRANGIPANE

Steps:

• For crust:
• Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.
• For filling:
• Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
• Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.
• Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.
• For glaze:
• Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)