Lemon-Pistachio Tart - Restaurant Association of Nova Scotia
Crust1 1/2 cups all purpose flour1/4 teaspoon salt1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces1 large egg yolk3 tablespoons (or more) ice
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Cooking tools:
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- Aluminum foil
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- Chef's knife
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- Wooden spoon
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- Kitchen scale
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Ingredients
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 3 tablespoons (or more) ice water
- 1 cup (2 sticks) unsalted butter
- 1 cup plus 2 tablespoons sugar
- 1/3 cup fresh lemon juice
- 3 large eggs
- 3 large egg yolks
- 1 tablespoon grated lemon peel
- 1 1/2 teaspoons vanilla extract
- 4 teaspoons water
- 1/2 cup unsalted shelled pistachios
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