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Pistachio shortcrust pastry

Pistachio shortcrust pastry

Recipe Pistachio shortcrust pastry of 21-09-2018 [Updated on 30-09-2018]

There shortcrust pastry with pistachio it is the last dough I made to be able to prepare delicious biscuits and a tasty tart in a decidedly different way. It's not about the Montersino shortcrust pastry (he also made the pistachio variant) or some famous pastry chef, but a simple variant of my shortcrust pastry, and I can tell you that, even so, the recipe deserves the same.
Once this shortcrust pastry has been left to rest in the refrigerator, you can then use it as you see fit, cooking it blindly and then stuffing it with a pistachio ganache to accentuate the flavor or by filling it with a chocolate cream to create a delightful contrast.


How to make pistachio shortcrust pastry

In a bowl, mix the sugar with the softened butter until creamy.
Then add the eggs, incorporating them one at a time and stirring.

Now put the 00 flour and the chopped pistachios that you have mixed to obtain almost a flour.
Knead the dough until you get a smooth and homogeneous dough.

Then wrap it in cling film and let it rest in the refrigerator for 1 hour.

Your pistachio shortcrust pastry is ready to be used.

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