The pears are peeled and then poached in a mixture of shiraz with lemon zest, orange zest and some sugar. Boy, did the kitchen smell good!
The cream is made with ground pistachios, nuts, egg yolks, milk and a little butter. I refrigerated it and then added a little sour cream to thin it out before spreading it into the tart shell.
And finally, getting ready to assemble.
|My finished product with decorative caramelized pistachios sprinkled on top.|
|My tart next to the picture in Dorie's Baking book.|
The key to this tart, I think, is that the pears be ripe but not squishy. I used a variety of pears and the ripe ones were by far the best.
And now I have just 4 recipes to bake in Dorie's book and I will have finished them all!