Ciasto pistacjowe

Kroki:
1-Mix on low butter, powdered sugar,and mix on low
2-Add the egg and gradually increase the speed to medium high
3-Add the flour then the ground Pistachio and mix until all is well combined
4-Wrap the dough with plastic and let it rest in the fridge for 30 minutes
5-Roll the dough and spread it larger than the ring/pan size
6-The dough should be 1/8 “ thick
7-Roll the dough around the rolling pin and then unroll over the tarte pan
8-Gently press with your fingers into the sides
9-Trim excess dough
10-Place it in the fridge for 10 minutes
11-Dock the dough, place a parchment paper on top and fill it with beans(to keep the dough in place)
12-Bake it at 355 °F/180 °C for 25 minutes
13-Let it cool down
14-Fill the pie with the pistachio mixture and bake it once again at 355 °F/180 °C for 7 minutes

Składniki nadzienia:
2.6. oz/75g Sugar
1.1 oz/30g Butter
30 mL Heavy Cream
1.1 oz/30g Honey
1.1 oz/30g Glucose
10.6 oz/300g Pistachio

Kroki:
1-In a Saucepan Combine sugar, butter, heavy cream, and glucose
2-Umieść na średnim ogniu i delikatnie mieszaj
3-When it comes to a boil add the pistachio and mix well
4-Zdjąć z ognia i pozostawić do ostygnięcia na 5 minut
Cieszyć się!