Spring PIE! Pistachio-rose Cream Pie

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I have been dying to make this pie for so long. I think I first found it about a year ago and instantly fell in love with the thought of these two flavours. Today’s pie is Pistachio Rose.

Raspberry layer:

1 cup of raspberries
1/8 cup of sugar
1/2 tea spoon of Tapioca.

Place all in a pot to simmer until thickened then turn off heat ,set aside until cooled.

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For the Pistachio Tart Dough:

1 1/4 cups all-purpose flour
1/4 cup ground pistachios
1/2 cup powdered sugar
1/4 tsp salt
9 tbsp/4.5 ounces cold butter, cubed
1 cold egg yolk

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Put the flour, ground nuts, powdered sugar and salt (yes my salt is pink) in the bowl of a food processor and pulse a couple of times to combine.

Add the butter and pulse until the butter is cut in coarsely.

Add the egg yolk and process in long pulses – about 10 seconds each – until the dough just starts forming clumps. Just before your reaches this clumpy stage, the sound of the machine working the dough will change.

Turn the dough out onto a lightly floured surface and knead it a few times to incorporate any flour left in the bottom of the bowl.

To fill and bake the tart shell, spray the tart pan with nonstick cooking spray. Press the dough into the shells in an even layer. Freeze the tart for half an hour while you preheat the oven to 375 degrees F.

Once the tart shell is frozen, press foil or parchment onto the dough and fill with beans or rice. Bake off the shell until it is light brown, about 12-15 minutes, rotating halfway throughout. Carefully remove the parchment or foil and beans.

Return the shell to the oven and bake for another 7-8 minutes, until golden brown on bottom and cooked throughout. Let them cool completely at room temperature before filling.

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Spread a thin layer of raspberry jam in the bottom of the tart shell before you make the pistachio mousse.

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“Toons helping”

To make the Pistachio Mousse:

2 ounces white chocolate
2 tbsp powdered sugar
2 ounces (about 1/2 cup) pistachios, preferably unsalted
1 1/2 ounces (1/4 cup) granulated sugar
2 eggs
3/4 tsp almond extract
3/4 cup heavy cream

Melt the white chocolate in a small bowl in the microwave, and set it aside for now.

Grind the pistachios in a food processor until they are in small pieces. Add the powdered sugar and continue to grind them—the sugar will help prevent the nuts from clumping and will give you a finer texture. Process the nuts until they are a very fine powder, but stop before they start to turn into nut butter.

Place 1 inch of water in the bottom saucepan of a double boiler, and bring it to a simmer. Combine the eggs and the sugar in the top half of a double boiler, and whisk them together. (Alternately, you can use a regular saucepan with a tight-fitting metal or glass bowl on top.) Put the eggs and sugar over the double boiler and continue to whisk them constantly as the mixture heats up. Whisk and heat the eggs until they are thick and creamy, with a texture almost like pudding.

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Once thickened, remove the eggs from the heat. Stir in the melted white chocolate and the almond extract, then stir in the ground pistachios. Refrigerate the mixture to cool off while you whip the cream.

In a mixing bowl, whip the cream with a whisk attachment until it forms firm peaks. Fold the cream into the cooled pistachio mixture. Divide the mousse evenly between the five tart shells, and spread it into an even layer on top. Refrigerate the shells to set the mousse, for at least 6 hours or overnight.

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To Make the Rose Whipped Cream:

1/2 cup heavy cream
2 tbsp powdered sugar
1 tsp rose water, or more to taste

For best results, chill the mixing bowl and whisk attachment for 15 minutes before you begin. Begin to beat the heavy cream in a mixing bowl with a whisk. Gradually add the powdered sugar and the rose water. Beat until stiff peaks form. Taste the whipped cream and add a little more rose water if you’d like a stronger flavor. You can also add a touch of pink food coloring to give it a rose color, if desired.

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To finish the tarts:

Top the tart with a generous spoonful of rose whipped cream, and garnish them with fresh raspberries, chopped pistachios, and/or pesticide-free rose petals.

From:

3 thoughts on “Spring PIE! Pistachio-rose Cream Pie

  1. Hi! I really love this post and your blog!!!!!

    Btw, aIf you love pistachio, you might maybe want to try:

    …a pistachio cake
    https://chocolatespoonandthecamera.wordpress.com/2013/05/04/pistachio-cake/
    …a second pistachio cake with chocolate
    https://chocolatespoonandthecamera.wordpress.com/2013/01/09/pistachio-chocolate-cake/
    …or a pistachio lasagna
    https://chocolatespoonandthecamera.wordpress.com/2013/01/01/lasagne-with-pistacchio-lasagne-al-pistacchio/

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