Ingredients
Equipment
Method
Crust
- (Preheat oven to medium heat 170 degrees Celsius (340 F
- Grease a 8.6 inch tart pan, base and sides.
- Place the dough ingredients in a food processor and process until it forms into a ball.
- Line the mold with dough - bottom and sides; Prick the dough with a fork.
- Bake 12-15 minutes until nicely golden. Remove from oven and cool on a wire rack.
Pistachio Pastry Cream
- Place in a small saucepan: milk, pistachio puree, maple syrup or sugar, vanilla extract and salt.
- Dilute the potato starch with two tablespoons of water and add to the saucepan.
- Cook over medium heat, stirring constantly, until the cream thickens and starts to bubble. Remove from the heat and let it cool slightly. Then spread the cream evenly over the cooled crust.
- Garnish with shredded coconut, chopped pistachios, and delicate rose petals. Cover gently and refrigerate for at least an hour until set. Serve chilled or at a pleasantly cool room temperature.