Lemon Pistachio Tart
Executive pastry chef Joshua Livsey is baking a sweet tart with a homemade pistachio crust.

Ingredients for Pistachio Tart

  • 1/3 C Pistachios
  • 1/2 C Flour, All Purpose
  • 3/4 C Butter, Unsalted (room temp)
  • 1 t Salt, Kosher
  • 1 C Sugar, Confectioner’s
  • 1 ea Egg, large
  • 1 t Vanilla Extract
  • 1 1/2 C Flour, All Purpose

Ingredients for Filling

  • 1 1/2 C Sugar, granulated
  • 1/4 C Cornstarch
  • .5 t Salt, kosher
  • 3 ea Lemon Zest
  • 1 1/4 C Lemon Juice, fresh
  • 1/3 C Water
  • 6 ea Egg Yolks
  • 1/4 C Butter, unsalted

Ingredients for Meringue

  • 1/2 C Egg Whites, fresh
  • 3/4 C Sugar, granulated
  • 1/3 C Sugar, confectioners
  • 2 t Cornstarch

Lemon Pistachio Meringue Tart - Home & Family

Directions for Crust

Yield: 10in rectangle tart
Time: Cooking(10min) Cool (1hr)

1. Blend the pistachios and flour in a food processor/ blender until fine

2. Cream the butter, salt, sugar and pistachio mixture on a mixer fitted with a paddle until light and airy

3. Scrape often with a rubber spatula

4. Add egg until combined, scrape again

5. Add flour and mix until combine

6. Wrap dough and chill for at least 1 hour

7. Roll dough on a lightly floured surface, transfer to tart pan

8. Bake at 350F with weights for 10 mins

9. Remove weights and bake until done, dough will start to brown

Directions for Filling

Yield: 10in rectangle tart
Time: Cooking(10min) Cool (1hr)

1. Whisk together the sugar, cornstarch and salt

2. In a saucepot combine lemon zest, water and juice- whisk in sugar and cornstarch

3. Bring mixture to a boil until starch flavor is cooked off, 1-2mins- stirring constantly

4. Temper the boiling mixture with egg yolks

5. Return to heat and allow eggs to thicken the mixture- do not overheat and curdle eggs

6. Remove from heat and add butter

7. Strain mixture and pour into prepared tart shell, place plastic directly on the surface of the tart

8. Reserve remaining filling for later use

Directions for Meringue

Yield: 10in rectangle tart
Time: Cook(5min) Whip (5min)

1. Place whites and sugar in a mixing bowl over a double boiler
2. Heat and whisk until sugar dissolves and mixture reaches 140F
3. Remove from heat, add confectioner’s sugar and cornstarch
4. Whip until cool and stiff peaks have formed
5. Mix on slow speed for about 1 min to remove large air pockets
6. Pipe meringue IMMEDIATELY
a. The key to a perfect meringue is using it right off the mixer, proper meringue will hold its shape and shine for a long time if piped immediately
7. Once meringue is piped gently hit the meringue with a blow torch
8. Garnish with sliced strawberries and pistachio halves

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