Blueberry and Pistachio Tart
If you read my blog enough, you will know how crazy I am about my two dogs, Baci and Bizou. They drive me crazy sometimes, and have more than once brought me to near bankruptcy with all the trips to the emergency hospital but there’s something priceless about loyalty and unconditional love.
I never did tell you about my very first dog did I? When my husband’s dog gave birth, he had promised me the pick of the litter. I chose Feliz – who had a gorgeous pale coat, broad head and always inquisitive eyes. We used to have “this thing” where I would blow into her face and she would stick her tongue out as if she was blowing kisses right back at me. This one kept me company when my husband left for New York to take his MBA.
When I left for Australia, I would call home often and my Dad would put me on speaker phone. He told me that Feliz would run up and down the house when she heard my voice, looking for me and trying to figure out where the voice was coming from. I found it uncanny how even after a year of being away she would still look for me when she heard my voice on the phone.
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Feliz
Over the years, as life got in the way, I called home less and wondered less frequently how she was doing. At the back of my mind I always knew there were always going to be people taking care of her – so less and less did I feel like she was still my dog.
Last week, my Dad broke the news that Feliz, who had over the years gotten weaker with age, had deteriorated dramatically. She couldn’t stand up and had refused to eat. The doctor said that her kidneys had failed and that she was suffering from bone disease. My Mom told me that Feliz was in pain and had been crying.
I called home one last time and asked them to put me on speaker phone. I wanted to tell her that I loved her and that everything was going to be better. They told me that she lifted her head, wagged her tail, tried to stand up but couldn’t.
I knew then it was time to say goodbye.
Blueberry and Pistachio Tart
Pistachio and Blueberry Tart
Sweet Shortcrust Pastry
- 225 grams flour
- 20 grams sugar
- 1 teaspoon salt
- 120 grams butter, cut into cubes, cold
- 2 egg yolks
- 1 to 2 tablespoons cold water
- Sift together the flour, sugar and salt. Using the tips of your fingers, incorporate the butter into the flour mixture until it resembles bread crumbs. Set aside.
- Beat the egg yolks into the flour mixture and add the water, a little at a time until you form a cohesive dough that comes together, the dough should be slightly sticky.
- Form the dough into a disc and wrap in cling wrap and refrigerate for at least 30 minutes.
Pistachio and Blueberry Filling
- 125 grams butter, softened
- 125 grams icing sugar
- 3 eggs
- Seeds of one scrapped vanilla bean
- 80 grams ground pistachios
- 45 grams almond meal
- 30 grams flour
- strawberry jam
- one punnet of bluberries
- Cream the butter and the sugar together until the mixture is pale and light. Add the eggs, one at a time and scrape down the sides of the bowl as you go along. Add the vanilla bean seeds, the ground pistachios, almond meal and flour, incorporate the batter well.
- To assemble, roll out the pastry to line 6 mini tarts. Trim the excess on the sides. Chill the pastry for around 30 minutes in the refrigerator. Pre-heat a fan forced oven to 180c.
- Spread some strawberry jam on the base of the shell and top with the pistachio filling and place about three or four blueberries in the center of the tart.
- Bake for around 15 to 18 minutes.
Trissalicious 