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Pistachio Praline Cream Pastry with Cream Cheese

Pistachio Praline Cream Pastry with Cream Cheese

Lets get one thing straight - I'm no baker or pastry chef. Not by a long shot. Creating cheeses is easy for me compared to baking. Two of these tiny tarts took me an embarrassingly long time.

Yet, they taste awesome and wish I made more for my greedy self.⁠⁠

What you need

Sweet Shortcrust Pastry

Recipe used from this creator

  • 350g Plain flour
  • 100g sugar
  • 70g Vegetable oil
  • 70g Waster
  • 8g baking powder 

Pastry Cream

  • 100g Crèmou
  • 260g Soy milk (will work with almond milk)
  • 30g Cornstarch

Pistachio Praline

  • 150g Unshelled Pistachios
  • 100g Caster Sugar
  • 1-2 tbsp water

Cream Cheese Filling

What to do 

Sweet Shortcrust Pastry

Recipe used from this creator. This recipe makes a lot more dough then what is used overall in this recipe. I used the leftover to make biscuits. The tins used was 2 x  approx 7cm diameter pastry rings.

  • Preheat oven to 180ºc
  • To a bowl add the sugar, water and oil and mix well with a spatular.
  • Add the flour and baking powder and carefully combine till it becomes a shaggy dough
  • Transfer onto the counter top and knead till it becomes together into a smooth dough. Not for too as we don't want the gluten to develop to ensure the pastry is short. Roughly 2-5 mins.
  • Flour the surface and rolling pin and roll out the dough to roughly 5mm thickness. 
  • Oil your baking ring/dish of choice and dust with flour
  • Transfer the dough into the dish and use the sides of your fingers or a flat bottom glass to ensure the dough meets the edges. Remove any excess dough.
  • Blind bake your dough - scrunch up some baking paper into a ball. Unravel and place paper onto of your pasty that is in the dish so that it comfortable meets the sides.. Add baking beans or rice as a weight that fills to the top.
  • Bake for approx 10-15mins till the sides look golden brown.
  • Remove the beans and paper and bake for a further 5-10mins. Should generally be a light golden colour
  • Leave in the tin on the cooling rack. Once cooled, unmould and leave on the rack till ready to use.

Pastry Cream

See here to make the pastry cream. Chill until ready to use.

Pistachio Praline

  • Preheat oven to 180ºc and with a tray lined with baking paper, toast the nuts for 8-12 mins. Toss half way to ensure they toast evenly and don't burn. Leave on the tray when ready.
  • Meanwhile to a saucepan, add the sugar and shake so it spreads evenly on the bottom. Add the water.
  • Place on the hob and heat. DO NOT STIR. Bring to a boil until the sugar dissolves and turns into a warm amber colour. Do not stir as it will mess up!
  • Once the syrup is ready, pour over the toasted nuts evenly and leave to cool and harden.
  • Once its hard and easy to handle, break into shards and place nut praline into a food processor and blitz.
  • Process till you get a runny sweet nut butter. My home food processor wasn't up to the job so it took quit a long time and I added a tbsp or so of neutral oil to help it along. I got it to a very thick but kinda pourable texture that turns into a soft spreadable consistency when it chills down

Cream Cheese Filling

  • Combine room temperature Nuæge cheese, Soured Cream and Sugar. Beat well till sugar is incorporated and mixture is smooth as possible.

Building the Tart

  • Ensure your pastry tarts have been baked and no longer hot.
  • Make the pistachio praline cream by combining all the Pastry Cream with approx 80g of the Pistachio Praline. Use spatular and mix till well incorporated and chill if needed. Add the Pistachio Cream into your tart cases to about half way. Smooth out to a thin layer and then place into the fridge for about 10-20 mins.
  • Once sufficiently chilled, add the cream cheese layer on top and gently smooth out. Add enough to reach to the top of the tart case
  • Chill in fridge and enjoy. I did add chocolate on top which you don't have to do

Continue reading

Pastry Cream using Crèmou

Pastry Cream using Crèmou

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