About the Recipe
This tart certainly takes time but is all the worthwhile. The combination of pistachios and raspberries compliments the sweet, custard filling exceptionally. Definitely budget more time than the recipe calls for as you don't want to have to rush through any of the steps. If you're in need of a great tart pan I highly recommend the CHEFMADE 9.5 inch, round tart pan with a removable bottom - you can buy it for $23.99 on Amazon.
Ingredients
For the Pastry:
2 sticks unsalted butter, softened
1/4 cup of sugar
Salt
1 tsp vanilla extract
1 large egg yolk
1 1/3 cups all-purpose flour
2 1/2 oz unsalted pistachios, finely ground (1/2 cup)
Filling and Topping:
2 cups whole milk (or an alternative milk of choice)
1 vanilla bean (I subsituted vanilla extract because I had no vanilla bean)
Pinch of salt
1/2 cup sugar
1/4 cup cornstarch
2 large brown eggs
4 tablesppons unsalted butter, softened
2 pints of raspberries, cut in half or whole
Roasted pistachio
Powdered sugar for dusting (if you choose)