(for the crust)

7 T unsalted butter, melted, warm

3 T sugar

1 t grated lemon peel

1/4 t salt

1 cup all purpose flour

(for the pistachio layer)

3/4 cup unsalted pistachios

dash salt

1/2 t grated lemon peel

1/2 t grated orange peel

1 T plus 1 t honey

(for the filling)

4 oz. white chocolate, finely chopped

2 1/2 T boiling water

8 oz. cream cheese, softened

1/4 cup sugar

1 egg

1 T unsalted pistachios, chopped

[how to make]  

(for the crust)

*Heat oven to 350 degrees.

*Combine butter, sugar, lemon peel and salt in medium bowl.

*Stir in flour just until well blended.

*Press dough in thin layer over bottom and sides of 9" tart pan with removable bottom.

*Place tart pan on baking sheet.

*Bake 15 minutes. 

*If crust has puffed up, press down gently with fork.

*Bake an additional 5 to 10 minutes or until deep golden brown.

*Place on wire rack; reduce oven temperature to 300 degrees.

(for the pistachio layer)

*Pulse pistachios and salt in food processor until nuts are finely ground.

*Add lemon & orange peel; pulse to combine.

*Add honey; pulse until mixture resembles moist crumbs.

(for the filling)

*Place white chocolate in small bowl; add boiling water.

*Let stand 1 to 2 minutes or until chocolate is softened; stir until melted and smooth.

*Beat cream cheese and sugar in large bowl at medium speed until smooth.

*Add egg; beat until smooth.

*At lower speed, beat in white chocolate.

(for the finishing)

*Carefully press pistachio mixture over bottom of bot crust.

*Pour white chocolate mixture over pistchio layer; spread evenly.

*Bake at 300 degrees for 12 to 15 minutes or until filling looks set but moves slightly like firm gelatin when pan is tapped.

*Cool completely on wire rack.

*Cover and refrigerate overnight.

*Sprinkle with pistachios before serving.

*Store in refrigerator.

-makes 8-

Note: I found this recipe in cookingclub.com.

Labels: pistachio recipe, tart recipe, whitechocolate tart recipe

2 cups half & half

1 cup coconut syrup

3 egg yolks, lightly beaten

1 1/2 T unflavored gelatin

pinch salt

3 egg whites

1 T sugar

6 T pistachio nuts, crushed

9 ~ 10 slices pound cake, 1/2" thick

(for garnish)

whipped cream flavored with coconut syrup

toasted shredded coconut

[how to make]

*Combine first 5 ingredients in large heavy-bottomed saucepan.

*Place over medium heat and stir constantly until gelatin is dissolved.

*Pour into medium bowl and place in larger bowl filled with ice.

*Chill until thick, 20 to 30 minutes, stirring frequently.

*When mixture is thick, beat egg whites until stiff peaks form.

*Gradually add sugar and beat until stiff.

*Carefully fold into gelatin mixture; fold in nuts.

*Pour into 9 or 10 4-oz molds and place 1 slice pound cake atop each, trimming to fit.

*Chill until firm, at least 2 hours.

*Unmold onto serving dishes and top with whipped cream and toasted coconut.

-makes 9 to 10-

Note: I found this recipe in "Favorite Restaurant Recipes from Bon Appetit".

Labels: mousse recipe