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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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PISTACHIO TARTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boyd Estate in Dallas, Texas in 1987. Ingredients:
1/4 cup sugar |
1/2 cup butter at room temperature |
1 large egg beaten |
1-1/2 cups flour |
1/4 teaspoon plus 1/8 teaspoon vanilla extract divided |
1 cup whipping cream |
1/2 teaspoon powdered sugar |
filling |
3 large eggs beaten |
1/2 cup sugar |
1/2 cup dark corn syrup |
1-1/2 tablespoons cider vinegar |
1 tablespoon butter melted and cooled |
1/2 teaspoon vanilla extract |
2 cups pistachio nuts toasted |
1/8 teaspoon salt |
Directions:
1. To make tart shells cream sugar and butter in bowl until fluffy.
2. Add egg and beat until mixture is smooth and well blended.
3. Add flour and 1/4 teaspoon vanilla and mix well.
4. Dough will be soft and slightly sticky.
5. Divide into 6 equal balls and cover with plastic wrap and let rest in refrigerator 10 minutes.
6. Lightly flour rolling pin and work surface and roll each ball of dough into a 4-1/2 inch circle.
7. Lightly press dough into 3-1/2” tart pans and refrigerate covered 1 hour or until pastry is firm.
8. To prepare filling beat eggs and sugar until well blended.
9. Add corn syrup, vinegar, butter, vanilla and salt and mix well then stir in nuts.
10. Preheat oven to 350.
11. Spoon filling into chilled tart shells bringing it to within 1/4-inch of top of shells.
12. Bake for 20 minutes.
13. Remove from oven and set on wire racks to cool slightly.
14. Whip cream until it forms soft peaks then fold in sugar and 1/8 teaspoon vanilla.
15. Serve tarts warm topped with a dollop of cream.
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