Apricots and pistachio cream tart

Summer feels like the perfect season to make tarts in my opinion!

They’re way “lighter” than cakes or muffins and you can fill them with all of the delicious Summer fruits! When I saw those beautiful apricots, I knew I had to make something sweet with them and this tart came to my mind.

I thought that pistachios would perfectly go with the sourness of apricots and woaw, it was a good choice! It goes PERFECTLY!

Sweet and sour at the same time, just make this tart for your next Summer event (or just for yourself as I did ;-))

IMG_9119.JPG_effected

RECIPE

Crust :

  • 1 cup whole wheat flour
  • 3/4 cup spelt flour
  • 1/4 cup fine polenta
  • 1 tbsp coconut sugar
  • 2 tbsps liquid coconut oil
  • ¼ tsp salt
  • ½ tsp baking soda
  • 3/4 cup + 2 tbsps water

Pistachio cream :

  • ¾ + 1/3 cup oat milk
  • 2 tbsps coconut sugar
  • 2.5 tbsps maizena
  • 30g. pistachios

And fresh apricots, of course 😉

Start by making the crust : Put all of the dry ingredients in a big mixing bowl, add the coconut oil to it and “crumble” a bit. Then, add all of the liquid ingredients and stir with your hands until you can make a ball with it. Let it stay in the fridge for 30 minutes or even overnight (that’s what I did :-))

Take your crust out of the fridge before assembling the tart.

Make the pistachio cream by blending the pistachios and the milk together until it has a pretty pale green colour. Then, pour it in a pan and add the maizena and the sugar to it. Bring to a boil and stir intensely until you get a creamy texture (you can lower the heat when it starts “bubbling” too much).

Let the cream coming to room temperature and preheat your oven to 180c.

Roll out your crust so that it can fit into your mold covered with parchment paper. The thinner the better! (Mine was a bit too thick, which made it too present compared to the cream and the apricots).

Cover the crust with some hazelnut or almond meal to prevent the crust to become too wet and pour the pistachio cream on it (not too much, it should arrive at the middle of the tart). Add your half apricots the way you want and bake it for 30-40 min., until it’s a bit colored 🙂

Let it cool and enjoy!

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