A delight for the palate is an understatement. Pistachio tart that will become a legend

Are you organizing a party and want to prepare something really special? Or maybe you are just planning to pamper your family members this weekend and serve them something special with coffee or tea? Today we have a recipe for you, perfect for both larger and no-occasion occasions – just to make you feel special.

Delicious Pistachio tart is a unique dessert that will definitely meet the requirements of even the most demanding people. The sweetness of pistachios combined with pomegranate is a recipe for a real culinary hit.

Here are the ingredients you need to make this recipe:

Shortcrust pastry:

• 150 g of wheat flour,
• 100 g of butter,
• 3 tablespoons of sugar,
• 2 yolks,
• 1 tablespoon of vanilla sugar,
• 1 teaspoon of cold water,
• a pinch of salt.

Pistachio cream:

• 250 g mascarpone,
• 200 g pistachio paste or cream,
• 50 ml of 30% cream.

Topping and decoration:

• 30 ml of cream 30%,
• 1 tablespoon of pistachio paste,
• grenade,
• pistachios, peeled and unsalted.

Pour flour into a bowladd salt and make a well. Add sugar, egg yolks, water and vanilla sugar and mix.

Add chopped butter and quickly mix with the rest of the ingredients. Use a spatula to scoop the flour into the well and knead the dough until it forms crumbs. Knead quickly into a smooth doughtrying to touch them with your hands as little as possible. Wrap the formed ball in foil and chill in the refrigerator for at least 30 minutes.

After this time, remove the dough and form a 35 x 11 cm form. Set the oven to 200 degrees Celsius. Place a sheet of baking paper on the dough and weight it with dry beans. Place in the oven for 10-15 minutes, then remove the paper with weights and bake for another 10 minutes.

Mix the cream for the topping with the reserved 1 tablespoon of pistachio pastepour over the top of the shortcrust pastry. Place in the fridge to chill.

Place the cold mascarpone and the very cooled cream in the mixer bowl. Mix everything for a minute until the mixture increases in volume and thickens. Then add the pistachio paste and mix briefly at higher speed, just until the ingredients are combined.

Transfer the cream to a pastry bag and apply the selected tip. Decorate shortcrust pastry smeared with pistachio icing. Cut the pomegranate in half and remove the seeds. Decorate the tart with pomegranates and chopped pistachios.