Pistachio Cream Tart

Method

1. 1Make the pastry. Rub cold butter into the flour and powdered sugar until it resembles breadcrumbs. Add the egg yolk and cold water, mix until the dough just comes together — don't overwork it. Flatten into a disc, wrap and refrigerate 30 minutes.
2. 2Roll the pastry on a lightly floured surface to 3mm thick. Line a 22–24cm tart tin, pressing into the corners. Trim the edges. Prick the base all over with a fork. Refrigerate another 15 minutes.
3. 3Blind bake. Preheat oven to 180°C. Line the tart shell with baking paper and fill with baking weights or dried beans. Bake 15 minutes, remove the weights, bake another 10–12 minutes until the base is pale gold and dry. Cool completely before filling.
4. 4Make the pistachio pastry cream. Whisk the egg yolks, sugar and cornstarch together in a bowl until pale. Heat the milk in a saucepan until it just simmers. Pour a third of the hot milk into the egg mixture, whisking constantly — this tempers the eggs. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly with a silicone spatula, until the cream thickens and bubbles. Remove from heat and stir in the butter and pistachio cream. Press cling film directly onto the surface to prevent a skin forming. Cool to room temperature, then refrigerate for at least 1 hour.
5. 5Fill the tart. Give the chilled pastry cream a good stir to loosen it, then spread it evenly into the tart shell.
6. 6Whip the heavy cream with powdered sugar to soft peaks. Spoon or pipe over the pastry cream. Scatter crushed pistachios on top and drizzle with extra pistachio cream. Refrigerate until serving.