Pistachio, orange and cardamom tart with goat’s milk yogurt
- May 2019
- Serves 10-12
- Hands-on time 30 min, oven time 45-50 min, plus chilling
Ben Tish‘s fragrant pistachio, orange and cardamom tart is served with tangy goat’s milk yoghurt to cut through the super sweet nutty filling.
He says: “I like to use the super-green Iranian pistachios for this recipe, for their vibrant colour and fresh, sweet flavour, while cardamom works beautifully alongside the fresh orange flavour. Gran Torres is a delicious orange brandy liqueur from Spain that I love to add to desserts for a little kick. If you can’t find it, another dry orange liqueur will do.”
- 485 calories
- 31.8g (sat fat 9g)
- 36.4g (sugars 22g)
For the pastry
- 220g plain flour, plus extra for dusting
- 10 cardamom pods, seeds removed and ground in a pestle and mortar
- 140g unsalted butter, cold and diced
- 1 medium free-range egg yolk
- Goat’s milk yogurt to serve
For the filling
- 280g green pistachios (see tip)
- 180g blanched almonds
- 240g caster sugar
- 1/4 tsp freshly ground cardamom seeds (from 4 pods)
- 125ml fresh orange juice
- 5 medium free-range egg yolks
- Finely grated zest 1 orange
- 20ml Gran Torres orange liqueur or Grand Marnier
You’ll also need…
- Food processor, 23cm round loose-bottomed tart tin
- For the pastry, sift the flour, a pinch of salt and the ground cardamom seeds into the bowl of a food processor and whizz to combine. With the motor running, gradually add the butter, piece by piece, and pulse for briefly until reduced to tiny lumps. Mix in the egg yolk. Tip the mixture into a bowl and knead together for a few minutes to make a dough. Wrap in cling film and leave to rest in the fridge for an hour or so.
- Roll out the dough on a floured surface and use to line the tart tin, trimming the edges. Prick the base of the pastry all over with a fork, then transfer to the freezer to chill for an hour or so.
- Heat the oven to 180°C/160°C fan/gas 4. Line the tart case with baking paper and fill with baking beans or uncooked rice. Bake for 20-25 minutes or until the pastry is cooked and has turned a light golden brown. Remove the paper and beans/rice, then set aside to cool. Leave the oven on.
- For the filling, whizz the nuts, sugar and cardamom in the clean bowl of a food processor until fine and smooth. With the motor running, slowly add the orange juice to form a smooth paste. Add 4 of the egg yolks and the orange zest and whizz for a further couple of minutes. Add the liqueur.
- Spread the filling in the tart case, then bake for 15 minutes or until the top has just set. Lightly beat the remaining egg yolk and brush over the surface. Bake for a further 10 minutes or until glazed. Leave to cool for at least an hour before serving. Top each piece of tart with a dollop of rich, creamy and floral goat’s milk yogurt.
Iranian pistachios are available from souschef.co.uk. If you can’t get hold of them, regular unsalted pistachio kernels work fine. Freeze the egg whites in labelled freezer bags and use for meringues, mousses, macaroons and glazes.
The tart will keep covered in the fridge for up to 2 days.
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