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)
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.
Rate & review