175° Celsius = 350° Fahrenheit
Save some time by working on the filling step – caramelize the sugar, coat the pistachios and chop them up — while the tart dough is chilling.
Do ahead. You could make the tart and caramel coated pistachios one day and complete the tart the next. Store both in airtight containers at room temperature once they have cooled down.
Refrigerate any leftover filled tarts in an airtight container in the refrigerator.
Finally, the right equipment makes all the difference. I used perforated tart rings, perforated baking mat, and perforated sheet pan.
They are an investment. And though they’re not strictly necessary, they let you skip docking and weighing down the crust when you blind bake it which you’ll otherwise need to do. A worthy investment if you plan to add this style of tart to your repertoire.
I hope you’ll give these tarts a try. They’re beautiful and, to steal a word from Mary Berry, “scrumptious” treats. Enjoy!
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