Pistachi-YO! Orange Blossom, Pistachio and Cardamon Yoghurt Tart with an Oat Crust

Posted by Claire (@clairebearpear) and Dani (@dani_sunario), Melbourne.

Struggling at the end of a jam packed (read: haggard) weekend, we were spontaneously invited to a Sunday dinner at a friends house.

Good guests always come well-prepared, and in an attempt to create something magical from the contents of the fridge, we decided to make this Spring-inspired, healthy (well, healthier than the rest of our weekend anyway) tart based on the beloved Julia Child’s berry yoghurt tart recipe.


Orange Blossom, Pistachio and Cardamon Yoghurt Tart with an Oat Crust

For the crust:

1/2 cup rolled oats, processed down to a flour
1/2 cup plain flour
1 tablespoon toasted sesame seeds
1/4 cup of brown sugar
1/4 teaspoon baking powder
1/4 teaspoon of sea salt
50g butter, melted and cooled
1/2 teaspoon of honey
1 egg, beaten for sealing

For the filling:

1 eggs
1/4 cup honey
1 cup Greek yoghurt, whisked lightly until smooth
3/8 cup plain flour
1 teaspoon Orange Blossom water
2 cardamon pods, crushed and powdered
zest of half an orange
1/2 teaspoon baking powder
pinch of sea salt
1/3 cup crushed pistachios

Fo’ drizzle:

1/2 orange, segmented into bite sized chunks
2 teaspoons Orange Blossom water
1/5 cup crushed pistachios
1 tablespoon of honey
1 teaspoon sugar

***Pre-heat oven to 170 C***

For the crust:
Stir dry ingredients together (flour, oat flour, salt, baking powder, sesame seeds, brown sugar) before adding in the honey and melted butter. Mix with hands until well combined.

Press evenly into a 6-inch greased tart pan and leave to chill for 20 minutes, or until dough is settled. Try get the crust quite thin – too thick and you end up with a rock hard biscuit-like base!

Blind bake tart crust at 170C for 10 minutes or until pastry is golden. Remove from the oven and brush with beaten egg, before returning for a further 5 minutes. This ensures that the pastry does not go soggy with the addition of the filling, and gives it a nice golden shine!

Cool the tart crust to room temperature.

For the filling:
Beat the sugar and eggs with a mixer for 2 minutes, or until the mixture is pale yellow and thickened slightly. Fold in the yoghurt, orange blossom water, cardamon, orange zest and crushed pistachios.

Sift in the flour, salt, and baking powder, while gently folding the ingredients together.

Pour into the cooled tart crust, about 3/4 full (the filling does not rise very much), and bake at 170C for 12-15 minutes. Make sure you watch it closely, as overcooking the mixture turns it into a rubbery mess! The top should be golden, but not brown.

Let the tart cool in the pan – it should peel away from the edge and shrink a little, making it easy to remove.

Fo’ drizzle:
Macerate the orange segments in sugar and orange blossom water, letting steep for 10 minutes while the tart is cooking.

Once the tart is cool, top with macerated orange segments (reserving juice), pistachios, and lightly drizzle with honey. The tart can be served at room temperature, or chilled.

Store in the refrigerator. Or in yo’ bellies.

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