(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
