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- 1 thick shortcrust pastry
- 700 ml whole milk + 300 ml heavy cream
- 6 egg yolks
- 120 g sugar
- 90 g cornstarch
- 4 generous tablespoons pistachio paste
- 1 large jar of Bonne Maman chocolate-hazelnut spread
- A handful of crushed pistachios
Steps
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The base: Line your (deep!) pan with the pastry and place it in the fridge.
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The custard mix: Heat the milk and cream. Meanwhile, whisk together the egg yolks, sugar, cornstarch, and pistachio paste.
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The cream: Pour the hot liquid over the egg mixture, then return to the heat and
cook gently until thickened.
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Baking: Pour into the pan and bake for 40–45 minutes at 180°C (350°F). Let it cool
completely (ideally overnight in the fridge).
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The indulgence: Once the tart is fully chilled, spread a very thick layer of Bonne
Maman chocolate-hazelnut spread over the entire surface.
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The finish: Sprinkle with crushed pistachios for crunch.
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The perfect balance between the delicate flavor of pistachio and the creamy richness of chocolate-hazelnut… one slice won’t be enough!
50 min
Medium
Medium
1 h 30 min
45 min
6 .p
