Prep time
Cook time
Total time
Pistachio tart with apples and custard cream with acacia honey
  • For the pistachio tart
  • 250 g of flour 00
  • 50 g of ground pistachio
  • 130 g of cold butter
  • 80 g of granulated sugar
  • 1 large egg
  • 1 yolk
  • zest from 1 lemon, grated
  • a pinch of salt
  • For the custard
  • 250 g of dairy milk
  • 70 g of Acacia honey
  • 40 g of yolks
  • 20 g of rice starch
  • 1 vanilla bean
  • zest from ½ lemon
  • For the garnish
  • 4 apples
  • lemon juice
  1. Prepare the pistachio shortcrust pastry
  2. Using a food processor, blend all the ingredients for the tart and knead until you have a smooth and homogeneous ball of dough.
  3. Cover it with cling film and keep in the fridge for at least 30 mins. (or better 1 hour).
  4. Take the dough out of the fridge and roll out the pistachio shortcrust pastry between two sheets of baking paper (about 4 mm thick).
  5. In the meanwhile, preheat the oven to 180°C.
  6. Transfer the pastry to a springform baking tin.
  7. Using a fork, form a lot of pinholes and bake the tart “in white” (wet and squeeze a sheet of baking paper, put it over the pastry and add a fistful of legumes or rice so that it won’t swell).
  8. Bake for about 20/25 mins. or until the tart is golden brown.
  9. Take the tart out of the oven, remove the legumes and the baking paper, unmold and allow it to cool on a wire rack.
  10. Prepare the custard flavoured with honey
  11. Cook the milk and the vanilla seeds in a double saucepan.
  12. Bring to the boil, remove the pan from heat and filter the milk with a small colander.
  13. In the meanwhile, beat the egg yolks and the honey until you get a light and fluffy mixture.
  14. Fold the rice starch sifted and the zest of the lemon and mix well to combine.
  15. Drizzle the mixture of eggs and honey in the warm milk. Cook again in the double saucepan and stir until the custard begins to thicken.
  16. Remove from heat, pour the custard into a bowl and give it some minutes to cool down.
  17. Then, cover it with cling film: remember to put the cling film against the custard to avoid formation of a crispy layer.
  18. Prepare the apples
  19. Wash and core the apples.
  20. Cut them into thin slices and put into a bowl with cold water and lemon juice.
  21. Just before decorating the tart, dry well the apple slices with paper towel.
  22. Garnish the tart
  23. Spread the custard over the tart and level its surface using a spoon.
  24. Place the apple slices over the custard starting from outside until you get in the middle of the tart.
  25. Add a trickle of honey and… enjoy!
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/crostata-mele-crema-pasticcera-miele/