As much as I like sweets, I don’t bake that much! Earlier this year, I decided, this needs to change. I’m even being brave as I’m baking for my team, which means I have around 20 person to judge my baking skills, most of them are males who enjoy teasing me.
This week, the cook inside me is on fire so the team is treated with some lemon curd and pistachio mini-tarts.
My mini-tarts are inspired by a lemon pistachio gateau I had in a traditional English tea room. It was the first time, I tried the lemon-pistachio combination and it was absolutely, amazingly delicious.
So I wanted to try something similar but just not a Victoria sponge, I wanted a strong lemon pistachio taste, I wanted to be a filling of something.
Since it’s mid week, I cheated a bit by buying ready all butter mini pastry cases, all I had to work on really, was the filling.
The filling is a lemon curd mixed with roasted pistachio chunks.
- 2 lemons, zest and juice.
- 100g of sugar.
- 50g of butter.
- 1 egg.
- 1 egg yolk.
For some reason, I thought making a lemon curd would be a hard work! But it’s not, it’s fairly easy: put the butter, sugar, zest and lemon all together in a heatproof bowl on top of a pan of simmering water, stir from time to time until the butter melts.
Meanwhile whisk the egg and the egg yolk together with a fork, then add them to the mix.
Cook all the ingredients and stir occasionally until you get a creamy thick curd.
Let the curd cool down, add roasted pistachio chunks and fill in the pastry cases.
For an artistic touch, sprinkle pistachio powder on top and you’re done!
It’s easy, it’s quick and my teammates loved it!
The cook inside me