Last updated on Jan 13th, 2021 at 02:16 pm
Whip up this inventive and tasty Pistachio Ice Cream Tart using any flavour you choose
2 cups(454g) unpeeled Pistachios
1 Tbs.(14g) Shortening, more if needed
1 cup(142g) all purpose flour
1 Tbs.(14g) caster sugar
4-5 cups( about 900g) ice-cream(any but my choice is Butter Pecan)
Peel the pistachios and whizz in a food processor/keep aside 3 Tbs. for garnish.
Combine ground pistachios with flour, shortening and sugar.
Knead until you form a thick dough. You have to work fast so the shortening doesn’t melt from hand heat.
Once you formed the dough, you can wrap it in plastic foil and put in the fridge if you prefer. However you can also work with it right away.
Put the dough in the tart baking pan and spread out.
Punch the bottom with the fork and bake at 375 F(190C) for about 15 minutes, or until the crust is golden all around.
Take it out of the oven and cool for 5 minutes.
Take the ice-cream box out and leave it on the counter top for 10 minutes. This way it will softened slightly.
Put a few spoons at the time on still warm tart crust and spread – continue until you have filled the tart pan.
Place in the freezer and leave overnight.
Once it is fully frozen, take off the ring of the tart pan, sprinkle with extra ground pistachios and cut into pieces.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.