Ingredients For Pistachio Cream and Cherry Shiraz Tart:


8.6 inch Tart Ring with 1.2 inch side Almond Pastry:

  • 5.7 ounces plain flour
  • 1.4 ounces ground, blanched almonds
  • 1.4 ounces powdered sugar
  • 0.3 ounces cold butter, cubed
  • 1 egg, beaten


How To Make Tart Ring

  1. Process the flour, powdered almonds, sugar and cold butter for a few seconds until coarse crumbs form.
  2. Add the egg and process just until it forms a ball.
  3. Wrap in plastic wrap and chill for at least one hour in the refrigerator.


Ingredients For Streusel (Crumbled Pastry Topping):

  • 2.6 ounces butter
  • 1.7 ounces powdered sugar
  • 0.7 ounces blanched ground almonds
  • 0.7 ounces sugar
  • 3.5 ounces plain flour pinch of vanilla powder or seeds of 1/8 vanilla bean


How To Make Streusel

  1. Soften the butter using the beater attachment.
  2. Add the dry ingredients and mix until crumbly.
  3. Wrap in plastic wrap and chill in the refrigerator.


Ingredients For Almond – Pistachio Cream:

  • 2.5 ounces butter
  • 2.5 ounces sugar
  • 2.5 ounces ground, blanched almonds
  • 1 large egg
  • 2 tablespoons dark rum
  • 0.5 ounces cornstarch
  • 1 tablespoon pistachio paste (available in baking supply stores)


How To Make Almond-Pistachio Cream

  1. Cream the butter in the mixer with the beater attachment.
  2. Add the sugar and continue beating until light and fluffy.
  3. Gradually add the ground almonds and then the eggs one by one.
  4. Add the rum and finally the cornstarch and continue beating until very creamy; then add the pistachio paste and mix well.


How To Make Cherry Shiraz Tart


Ingredients For Cherry Shiraz Tart


  • 3 tablespoons of Cherry Shiraz preserve
  • Powdered sugar for decoration
  • Coarsely chopped, pistachios for decoration


Directions For Cherry Shiraz Tart

  1. Lightly dust the work surface with flour.
  2. Roll out almond pastry until it is 0.2 inches thick; line the tart ring or mold with the pastry.
  3. Chill and spread the Cherry Shiraz preserve on the almond pastry.
  4. Fill the tart shell with the almond pistachio cream.
  5. Crumble the streusel over the top.
  6. Bake for 40 minutes in a preheated oven to 280°F.
  7. When the tart cools, dust it with powdered sugar and sprinkle over the chopped pistachios.

Shared from Tishbi Winery