Pistachio Fig Tart

@cheftosca

You won’t believe how delicious this pistachio and fig tart is! A pistachio crème patissière, a rich and crumbly shortcrust pastry, and some figs to bring everything together.

Medium

30'

Ingredients

(for a 20cm tart)

Short crust

65g vegan butter

50g sugar

20g almond powder

20ml plant based milk

125g of flour

Cream

200 ml La Cooking cream

40 g pistachio butter

13 g de cornstarch

50 g sugar

20 g vegan butter

Toppings

Fresh figs

Pistachios

Instructions

In a mixing bowl, cream together the vegan butter and sugar until it’s light and fluffy.
Add the almond powder and continue mixing until well combined.
Gradually add the plant-based milk while stirring.
Finally, slowly incorporate the flour until the dough comes together. You may need to use your hands to knead the dough gently until it’s smooth. Don’t over knead.
Wrap the dough in plastic wrap and refrigerate it for at least 2h to firm up. Ideally, overnight.
Preheat your oven to 180°C.
Roll out the short crust dough on a floured surface to fit a 20cm tart pan. Press the dough into the pan and trim any excess.
Prick the bottom of the crust with a fork and bake it fully for about 20-25 minutes or until it’s lightly golden brown.
While the crust is cooling, make the pistachio cream.
In a saucepan, whisk together the La Cooking cream, pistachio puree, cornstarch, and sugar until smooth.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
Continue to cook and stir until the mixture thickens and becomes like a custard.
Remove the saucepan from heat, and stir in the vegan butter until fully incorporated. Allow the pistachio cream to cool a bit.
Once the crust has cooled, spread the pistachio cream evenly over the crust.
Slice fresh figs and arrange them on top of the pistachio cream.
Sprinkle crushed pistachios over the figs for added texture and flavor.
Let the tart cool down in the fridge for 30 minutes then serve. Enjoy!