Lemon Tart with Pistachio Crust

Ingredients:

• 1/2 cup pistachio kernels
• 1 cup plain flour
• 1/3 cup icing sugar mixture
• 100g cold unsalted butter, finely chopped
• 1 egg
• 1/2 pungent fresh strawberries, halved
• whipped cream, to serve
• 1Tbsp chopped pistachios

• 4 eggs
• 3/4 cup caster sugar
• 1/2 cup freshly squeezed lemon juice
• 1 cup pure cream

Instructions:

1. Lightly grease a 13cm x 35cm rectangular loose base flan tin.
2. Process pistachios in a food processor until finely chopped.
3. Add flour sugar and butter. Process until mixture resembles fine crumbs.
4. Add egg Process until mixture forma a ball.
5. Turn out and shape into a flat rectangle.
6. Refrigerate, covered for 45min or until firm.
7. Roll out pastry between two sheets of baking paper until large enough to line base and sides of tin (1/2xm thick).
8. Lift into tin. Trim edge. Pinch against the side of tin to extend pastry 1/2cm above tin edge.
9. Place on oven tray. Refrigerate for 30 min.
10. Line with baking paper, fill with dried beans or rice
11. Cook in a 180C oven for 15 min.
12. Remove paper and beans, return to oven and cook for a further 8 min or until lightly golden.
13. Cool

To make filling:

1. Combine eggs, sugar and juice.
2. Whisk well.
3. Add cream. Whisk to combine.
4. Strain into pastry case.
5. Cook in a 150C oven fro 25-30min or until filling is just set.
6. Remove and cool then refrigerate until cold.
7. Decorate with strawberries and pistachios
8. Serve with whipped cream.