Pistachio Tart

Part 1 / 2: Tart

Ingredients

• 125g Graham crackers, or Digestives
• 125g Lotus Bischoff Cookies
• 70g Brown sugar
• 3g Fine sea salt
• 168g Unsalted butter, melted

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Steps

1. Preheat your oven to 175°C (347°F) and lightly grease your chosen tart pan with non-stick spray or a light coating of butter.
2. Place the 125g graham crackers and 125g lotus bischoff cookies crackers into a plastic bag and crush using a rolling pin / mortar.
3. Place the fine crumbs into a medium-size bowl along with 70g brown sugar, 3g fine sea salt and whisk together before adding 168g unsalted butter.
4. Mix together until a wet sand mixture forms that holds together when pressed.
5. Press into 6 small tart pans evenly, using the bottom of a flat cup to pack together.
6. Bake the crust for 20-25 minutes. Set aside to cool completely.

Part 2 / 2: Pistachio Filling

Ingredients

• 250g Full fat cream cheese, softened
• 100g Caster sugar
• 1 tsp Lemon zest, or yuzu juice
• 80ml Whipping cream
• 1 cup Pistachio meal
• 2 tbsp Honey, or maple syrup

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Steps

1. Mix 1 cup pistachio meal and 2 tbsp honey until it forms a thick, spreadable paste. Add a splash of cream if too dry. Set aside 1/4 cup for the tart bases.
2. Beat 250g full fat cream cheese + 100g caster sugar until smooth.
3. Add remaining pistachio mixture and beat until fully combined.
4. Whip the 80ml whipping cream separately to soft peaks, then fold into the cream cheese mixture.
5. Press 1 tsp of the reserved pistachio paste into each tart shell.
6. Pipe the pistachio cream filling over the paste.