Last week I attended an interesting cook along with chef Nancy Silverton. This online cooking class was hosted by Billy Harris and was all about creating delicious recipes using American Pistachio.
Nancy is an American chef, baker, author and restauranteur. She made this online cook program very engaging and fun-filled.
There was a lot of learning and it actually made me think, why we do not involve pistachios in Indian cooking that often.
Nancy gave her recipes in print to us, so we can recreate them at home. And I tried the Whole Roasted Cauliflower with Pistachio Crumble and Green Onion Crème Fraiche. The Pistachio crumble turns out extremely delicious and I am in love with pistachios now. Broadening my recipe spectrums, I am all prepared to add this nut into my everyday cooking and baking.
I must share with you that – Nancy is the author of eight cookbooks including, Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011).
She is also recognized for her role in popularizing sourdough and artisan bread in the United States.
In 2017, Nancy was profiled on Netflix’s documentary series Chef’s Table.
Pistachio Macaroon Tart
- Food Processor
- 13-3⁄4 inch x 4-1⁄3 inch (35 cm x 11 cm) rectangular tart pan with removable bottom
Dough/Base for Pistachio Macaroon Tart
- 240 gm all- purpose flour (2 cups)
- 50 gm granulated sugar (1/4th cup)
- 50 gm light brown sugar (1/4th cup)
- 32 gm Cornstarch (1/4th cup)
- 1.5 gm kosher salt (1/2 tsp)
- 60 gm whole pistachios (1/2 cup)
- 226 gm unsalted butter (1/2 cup)
- 92 gm pistachios, shelled (3 oz)
- 173 gm powdered sugar (1 and 1/2 cup)
- 62.5 gm all-purpose flour (1/2 cup)
- 176 gm egg whites (whites from 3 eggs)
- 128 gm butter (4-1⁄2 oz)
- 1/2 a vanilla bean
- 25 gm powdered sugar (for dusting) (1/4th cup)
- 125 gm pistachios, shelled (1/2 cup)
- 50 gm granulated sugar (1/4th cup)
- 21 gm honey (1tbsp)
- 5 gm orange blossom water (1 tsp)
- 15 gm egg white
- 5 gm vanilla extract (1 tsp)
- 1.5 gm baking powder (1/4th tsp)
- 1.5 gm kosher salt (1/4th tsp)
- Adjust the oven rack to the middle position and preheat oven to 347°F (175°C). In the bowl of a food processor, add flour, sugar, cornstarch, salt and pistachios.
- Run the processor until the pistachios are ground up. Add the butter and pulse on and off until the dough comes together.
- On a lightly floured surface, roll the dough out into a 13-3⁄4 inch x 4-1⁄3 inch (35 cm x 11 cm) rectangle, 1⁄4 inch (6.5 mm) thick. In a 13-3⁄4 inch x 4-1⁄3 inch (35cm x 11 cm) tart pan, place the dough and press along the edges to form the dough to the pan. Bake until lightly browned, about 20-25 minutes. Allow cooling.
- In the bowl of a food processor, grind the nuts with half of the sugar, until it is a fine meal consistency. Add the flour, remaining sugar, and pulse to combine. Pour in two-thirds of the egg whites and process until it is a smooth paste. Add the remaining egg whites and pulse on and off until completely combined. Transfer the nut mixture into a large bowl.
- In a small saucepan, over medium-high heat, begin to melt the butter. Using a small paring knife, split the vanilla bean in half lengthwise and scrape out the seeds with the back of the knife. Add the scrapped seeds and the bean to the butter.
- After a few minutes, the butter will begin to foam and darken. Swirl the pan to promote even browning taking care it does not burn. Continue to cook about 5-7 more minutes until the bubbles subside and the liquid is dark brown with a nutty and toasty aroma. Remove the vanilla bean.
- Slowly pour the brown butter into the nut mixture, whisking continuously. Pour the mixture into the tart pan over the dough. Bake for 8 minutes.
- Put the sugar, honey, orange blossom water, egg white, vanilla, baking powder, and salt in a medium bowl. Stir with a rubber spatula to thoroughly combine. Add the pistachios and stir to coat the nuts in the syrup.
- Remove the tart pan from the oven and quickly distribute the nut topping on top. Return the tart back to the oven and finish baking for about 15-20 minutes until the nut topping is golden brown, rotating the tart halfway to ensure even browning. Remove the tart from the oven and set it aside to cool to room temperature.
- To serve, pour the remaining powdered sugar for dusting into a fine-mesh sieve and tap the sieve over the tart to dust it lightly. Gently push the removable bottom to lift the tart out. Using a long offset spatula, gently slide the tart from the metal bottom onto a long platter or wooden board.