PISTACHIO TORTE RECIPE

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PISTACHIO TORTE RECIPE -

This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 15 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
1/2 cup butter
1/2 cup ground nuts
1 (8 ounce) package cream cheese
1 1/2 cups powdered sugar
8 ounces Cool Whip, divided
3 (3 1/2 ounce) boxes instant pistachio pudding mix
4 1/2 cups milk

Steps:

  • For the crust, mix together the flour, butter and nuts.
  • Press in the bottom of a 9 x 13 pan.
  • Bake at 325 for 15 minutes.
  • Let cool.
  • Mix the cream cheese, powdered sugar and 1 cup cool whip.
  • Spread on top of crust.
  • Mix well the pudding and milk.
  • Pour on top of cream cheese mixture and let set.
  • Top with remaining cool whip.
  • May top with chopped nuts if desired.

Nutrition Facts : Calories 285.6, FatContent 17.9, SaturatedFatContent 11.8, CholesterolContent 43.2, SodiumContent 142.7, CarbohydrateContent 27.4, FiberContent 0.3, SugarContent 15.7, ProteinContent 4.6

PISTACHIO TART RECIPE | REAL SIMPLE



Pistachio Tart Recipe | Real Simple image

Provided by Georgia Freedman

Total Time 1 hours 55 minutes

Yield Makes one 11-inch tart

Number Of Ingredients 14

Crust:
2?½ cups all-purpose flour, plus more for rolling
2 tablespoons sugar
¼ teaspoon kosher salt
16 tablespoons unsalted butter, chilled and cut into ½” pieces
2 large eggs, lightly beaten
Filling:
1?¼ cups packed light brown sugar
¾ cup light corn syrup
6 tablespoons unsalted butter, cut into slices
3 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 cups raw unsalted pistachios, shelled

Steps:

  • Prepare the crust. Put the flour, sugar, salt, and butter in the bowl of a food processor and pulse until the mixture resembles coarse sand flecked with pea-sized pieces of butter. Add the eggs and process until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill until firm, at least 1 hour.
  • Place the dough between two sheets of parchment paper and roll it out to form a 13” circle. Remove the parchment and transfer dough to a tart pan, pressing it into the corners so that the top of the crust is flush with the top of the pan. Cover the crust with plastic wrap and transfer to refrigerator to chill.
  • Heat the oven to 350°.
  • Prepare the filling. Combine the brown sugar and corn syrup in a small saucepan over medium heat, stirring to dissolve. Let the syrup to come to a boil, then turn off the heat and add the butter, stirring until well incorporated. Set aside briefly to cool. Whisk the eggs in a large bowl until smooth. Slowly pour 1/3 of the syrup mixture into beaten eggs, stirring continuously. Then, stir the tempered egg mixture into the remaining syrup and whisk to combine. Add the vanilla and salt.
  • Pour the filling into the chilled tart crust. Bake until the filling begins to thicken and set, about 30 minutes. Remove the tart from the oven and sprinkle with an even layer of pistachios, pressing the nuts gently into the filling with a rubber spatula. Return to the oven and bake until the nuts are lightly toasted and the crust is golden, about 5-10 minutes more. Let tart cool completely before cutting.

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