Method
Step 1: Prepare the Pastry Crust
In a large mixing bowl, combine the flour and sugar. Add the cold butter cubes and rub them into the flour until the mixture resembles breadcrumbs.
Add the egg yolk and 1 tablespoon of cold water. Mix gently until the dough comes together. Add an extra tablespoon of water if necessary.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 2: Roll and Blind Bake the Crust
Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface to about 1/8-inch thickness.
Gently transfer it to the tart pan, pressing it into the edges. Trim any excess dough.
Line the crust with parchment paper and fill it with baking weights. Bake for 15 minutes.
Remove the weights and parchment, then bake for another 5-7 minutes until golden. Allow to cool completely.
Step 3: Make the Pistachio Custard
In a saucepan, heat the milk until it’s warm but not boiling.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat.
Stir in the pistachio paste and lemon zest. Pass the custard through a fine-mesh sieve for extra smoothness. Cover with plastic wrap touching the surface and let it cool.
Step 4: Assemble the Torta
Once the crust and custard are completely cool, pour the custard into the crust, smoothing it out with an offset spatula.
Refrigerate the assembled tart for at least 2 hours to set.
Step 5: Garnish and Serve
Before serving, sprinkle chopped pistachios over the top and dust lightly with powdered sugar.
Slice and enjoy this indulgent treat!
Variations, Tips, and Substitutions
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan: Use a vegan butter alternative and swap egg yolks with 1/4 cup cornstarch for the custard.
Extra Flavor: Add a splash of orange blossom water for a floral note.
Nut-Free Alternative: Replace pistachio paste with almond paste or a seed butter if pistachios are not an option.
