Nos recettes

Shortbread tard with clementines and pistachios

40 min.

35 min.

6 pers.

Savour sweet perfection with our delicious Clementine and Pistachio Shortbread Tart.

An exquisite fusion of flavours, where the freshness of clementines meets the crunch of pistachios, all wrapped up in a crunchy shortbread base. A taste experience to savour in every bite.

Les produits utilisés

Ingrédients

To make 2 or 3 balls of pasta

500 g sifted flour
50 g caster sugar
50 g almond powder Maître Prunille
125 g icing sugar
2 eggs

For the filling

8 clementines
100 g brown sugar
80g Maître Prunille almond powder
50 g pistachio powder
80g butter
2 eggs
1 teaspoon vanilla extract
3 tablespoon(s) Maître Prunille unsalted pistachios

Step 1: Make the almond shortbread pastry

In a bowl, mix together the dry ingredients: flour, sugar, icing sugar, almond powder.
Add the soft butter and work the pastry until the butter is fully incorporated into the flour.
Add the eggs 1 at a time without overworking the dough.
Form 2 or 3 balls. Leave to rest for 2 or 3 hours in the fridge (you can freeze any excess pasta balls!)

Step 2: Prepare the filling

Remove the pistachio shells and blend them until you achieve a fine texture.
Mix the softened butter with sugar, vanilla extract, eggs, almond powder, and pistachio powder.
Roll out the dough in a tart mold or ring (about 20 cm in diameter) and place it back in the fridge for at least 15 minutes.
Spread the pistachio mixture over the tart base.
Peel and segment the clementines, then place them on top of the pistachio mixture, pressing them in slightly.
Preheat your oven to 180°C (350°F). Bake for 30-35 minutes.
Sprinkle with crushed pistachios.
Ideally, enjoy it cold the next day.

Did you know?

This tart can be made with other fruits such as apricots, mirabelles, nectarines or why not mango for a more exotic recipe!