Lemon Pistachio Tart

Back in my 20's, I briefly worked at a restaurant as a waitress, and they paid a desert chef to come every week and bring different deserts.

One week he brought in this fantastic desert he called Lemon Pistachio Tart. It had a thin buttery pistachio crust, and the rest of it was lemon tart, with fresh raspberry sauce drizzled on top.

I was quite poor then, but I loved it so much, that I offered him a whopping $100 at that time, to give me his recipe for it, and I promised a thousand promises to never to share it.

He told me neither would be necessary and just gave it to me!!...in fact he had me come in one day I when he was making some, to show me how! ...and no, he didn't think I was cute, (he was the other orientation), he just was very sweet and shared.

I've never forgotten him for that, and I've made that tart at least once a year, every year, since. It takes a while to shell all the pistachios, but it is worth it!

Now I am sharing with you:

********************************************************************************************
LEMON PISTACHIO TART

Crust:

2 1/2 cup flour
1/2 lb. butter
1/4 cup sugar
2 egg yolks
2 tablespoons water

In Food Processor bowl combine all dry ingredients and butter. Process until crumbly. Add yolks and water. Process until it starts to form a ball, and remove from bowl. Wrap in plastic & chill for 30 minutes. Roll out to fit an 11" tart pan. Bake 350*F for 20 min. Set aside to cool.

Filling:

6 oz. Pistachios
4 oz butter
1/2 cup sugar
1 egg
1 tablespoon flour

In processor bowl add pistachio, butter & sugar. Process until fine. Add egg & flour. Spread on tart shell. Bake 350*F until set, or approximately 30 minutes.

Topping:
4 eggs
1/2 cup sugar
6 tablespoons fresh lemon juice
1 tablespoon lemon zest(I usually double this because I like it REALLY lemony)

Place all ingredients in Large bowl. Place over a bain marie(http://en.wikipedia.org/wiki/Bain-marie) Cook until thickened. Pour over pistachio filling. Chill to set for 30 minutes.

Raspberry Sauce:
2 pints fresh raspberries
sugar
process the raspberries and pour into pan. Heat and add sugar, until thickens to form a sauce. Let cool. Strain, and funnel into a squeeze bottle with narrow tip. Refrigerate. Drizzle over tarts when serving.

Enjoy!!!!! These are divine!!
-Taylor