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tart with hazelnut cream and chocolate cake with pistachios and honey

Now let's put on a cream pie with some variation on the theme ...

Ingredients

• flour 250g brown sugar 100g
• Sale
• 125g butter 2 eggs 50g
• Hazelnut Cream 30cl
  
  • 30cl Milk
  • flour 50g
  • 100g sugar 3 eggs
  • roasted pistachios 70g

Cooking

• 26cm diameter round baking
• oven 180 ° C, static, central shelf
• 15 +5 +5 minutes

procedure

• Cut the butter into cubes and let soften
• Mix the butter with the flour (working with fingers but without heating the mixture too)
  
• Add eggs
• Add brown sugar and hazelnuts
  
• Knead well, make a ball and let rest in refrigerator at least 60 minutes
• Roll out the pastry into the pan leaving a high
• Cover with wax paper and use of dry beans as a weight
• Bake 15 minutes and then another 5
• without the beans while cooking, prepare the cream
  
• Mix together the egg yolks with sugar
• Chop the pistachios and add it to milk
• Combine the two mixtures and add the flour
  
• Put into a kettle
• Cook the cream on the stove stirring constantly until the flour coagulates giving the whole a consisistenza thick and creamy (about 5 minutes over high heat)
  
• After baking the pastry, spread the cream on the base and bake for another 5 minutes.
• Allow to cool.