NO-FUSS PISTACHIO PASTRY CREAM
Steps:
- Whisk together sugar, cornstarch, salt, egg yolk, and pistachio paste in a small saucepan. Gradually whisk in milk until smooth. Cook over medium, stirring constantly, until mixture comes to a boil, about 5 minutes. Let boil 1 minute, still stirring constantly. Pour through a fine-mesh sieve into a small bowl; discard solids. Cover with plastic wrap, pressing it directly onto surface, and refrigerate until firm, at least 2 hours and up to 1 day.
ORANGE TART WITH ORANGE CREAM AND PISTACHIOS
Active time: 30 min Start to finish: 45 min
Time 45m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Unfold pastry sheet on a lightly floured surface and roll out pastry with a floured rolling pin into a 12-inch square. Brush off excess flour from top and bottom of square and from work surface. Trim a 3/4-inch-wide strip from all sides of square and reserve. Put pastry square on a baking sheet and prick all over with a fork. Brush pastry square with some of egg and arrange 1 strip on each edge of pastry square, overlapping strips at corners, to form a raised edge around pastry, and trim overhang. Brush strips with some of egg, then sprinkle pastry evenly with granulated sugar. Bake in middle of oven until golden brown, 15 to 17 minutes. Carefully slide pastry from baking sheet to a rack to cool, then gently flatten inner part of pastry with your palm if very puffed.
- Squeeze 2 tablespoons juice from 1 orange.
- Cut peel, including all white pith, from remaining 10 oranges with a sharp paring knife and cut each orange crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer between paper towels to drain briefly.
- Whisk together cream cheese, confectioners sugar, vanilla, salt, and orange juice and spread evenly over center of pastry, spreading it to raised edges.
- Arrange oranges, overlapping, on pastry and sprinkle with pistachios.
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