• 2 cups milk (500mL)
• seeds from 1/2 vanilla bean or 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup cornstarch
• 1/2 cup + 1 tbsp sugar (115g)
• 2 large eggs
• 4 tbsp unsalted butter (55g)
• 2-3 tablespoons unsweetened Marullo 100% Sicilian pistachio paste

Ingredients

1. Pour the milk into a heavy saucepan. Add the vanilla and salt. Place the saucepan over medium high heat and bring to just under a boil, stirring occasionally and making sure the milk is not sticking to the bottom of the pan.

2. Meanwhile, in a mixing bowl, whisk together together the cornstarch and sugar. Add the eggs and whisk until smooth.

3. When the milk is heated, slowly ladle about 1/3 of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture into the saucepan and continue whisking over medium heat until the custard has thickened, about 2 minutes. Remove from the heat and add the pistachio paste. Let the pastry cream cool for 10 minutes, stirring occasionally to prevent a skin from forming on top. Cut the butter into 1 tbsp pieces and whisk the butter into the cream until fully incorporated.

4. To cool the pastry cream, cover the bowl with plastic wrap and press the wrap directly onto the top of the cream. Allow it to cool for at least 30 minutes before filling the tart shells.

I used local BC strawberries and sour cherries, but mangoes, plums and fresh cherries would work too.

Viola!

Pistachio Gelato Recipe

The pistachio gelato is optional, but amazing. The tart can be easily enjoyed alone.

Pistachio Gelato

Adapted from Frozen Desserts by Francisco J Migoya

Ingredients

• 3 cups whole milk (750 mL) (I only had skim & cream so I used 2 3/4 cups skim milk + 1/4 cup cream)
• 1/2 cup sugar (155g)
• 4 large egg yolks (70g)
• 1/3 cup unsweetened Marullo 100% Sicilian pistachio paste (80g)

Directions

1. Place the milk in a large saucepan and heat it to the scalding point. While the milk is heating, whisk the sugar and egg yolks together in a mixing bowl until the mixture is lightened in colour and a “ribbon” forms when the whisk is lifted.

2. Slowly add half of the hot milk to the egg mixture while whisking. Pour the egg mixture into the saucepan and place it over medium low heat. Whisk the mixture constantly until it has thickened slightly (or reached 170F). Remove the saucepan from the heat and whisk in the pistachio paste.

3. Strain the mixture through a fine mesh sieve and let it cool in the fridge overnight. Churn in an ice cream maker according to manufacturer’s instructions.

4. If you wish add toasted pistachio pieces in at the very end for added crunch and flavour. We did that!