Pistachio Torte Recipe 415 Food

PISTACHIO TART

Steps:

• Preheat the oven to 400 degrees F.
• Unwrap the phyllo and remove 5 sheets from the stack. Reserve the remaining dough for another use.
• Put a round baking pan on top of the phyllo sheets and trim the sides. Lay the phyllo circles flat between 2 damp kitchen towels. Set the pan aside.
• Lay down 1 piece of phyllo dough on your work surface. Brush with butter and sprinkle with ground pistachios. Put a second phyllo sheet on top of the first and brush with butter and sprinkle with pistachios. Repeat 3 times, making 5 layers and the top being only phyllo. Put the stacked dough into the baking pan. Alternately, cut into squares 2 inches larger than muffin cup size; lightly butter the muffin tin and gently press prepared phyllo squares into each muffin cup to form small bowl shapes.
• Bake for about 14 to 16 minutes, until golden brown and crisp. Remove the pan from the oven and allow the tart to cool completely before topping.
• Crumble goat cheese over the crust. Top with tomatoes and season with salt and pepper, to taste. Slice and serve.

FLUFFY PISTACHIO DESSERT

Steps:

• In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.

PISTACHIO TORTE WITH LEMON-CARDAMOM GLAZE

Steps:

• Make torte: Preheat oven to 375°F and butter a 9-inch springform pan. Line bottom of pan with a round of wax paper and butter paper.
• In a food process or blender finely grind pistachios with 3/4 cup of sugar. Transfer mixture to a large bowl and stir in flour, butter, zest, vanilla, and almond extract. In another bowl with an electric mixer, beat whites with salt until they barely hold soft peaks and gradually beat in remaining 1/4 cup sugar until meringue just holds stiff peaks. Stir one third of meringue into pistachio mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan.
• Bake torte in middle of oven 40 minutes, or until it pulls away from side of pan and top is golden brown. Cool torte in pan on rack 10 minutes. Run a knife around edge of pan and remove side. Invert torte onto rack and remove bottom of pan. Carefully peel off wax paper and cool torte completely. Torte may be prepared up to this point 1 day ahead and kept wrapped well in plastic wrap in an airtight container at room temperature (I have found it also freezes well).
• Make glaze: in small bowl whisk together the confectioners' sugar, lemon juice, and cardamom until smooth. Drizzle over top of torte and let drip down the side.
• Garnish top with chopped pistachios and let glaze set. Recipe suggests serving with ice cream, but I never have.

PAULA DEEN'S PISTACHIO LINZERTORTE WITH CHERRY JAM

Steps:

• In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.
• In a small bowl, combine flour, nutmeg and cardamom. Gradually add to butter mixture, beating until combined. Beat in ground pistachios. Cover and chill for 1 hour.
• Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
• On lightly floured surface, roll dough to 1/4-inch thickness.
• Cut with a 2-inch star-shaped cookie cutter.
• Cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter.
• Place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned.
• Let cool on pan for 2 minutes. Remove to wire racks to cool completely.
• Spread cherry jam evenly over flat sides of uncut cookies.
• Top with flat sides of cutout cookies.
• Return to baking sheets, and bake for 2 minutes.
• Let cool completely on wire racks.

CHOCOLATE-PISTACHIO TORTE WITH WARM CHOCOLATE GANACHE

Steps:

• For pistachio paste:
• Finely grind nuts and sugar in processor. Add egg whites and blend well. DO AHEAD Can be made 3 days ahead. Transfer to small bowl, cover, and refrigerate.
• For torte:
• Preheat oven to 350°F. Butter 8-inch-diameter springform pan. Line pan bottom with parchment paper; butter paper. Place chocolate in medium metal bowl set over saucepan of simmering water and stir until chocolate is melted and smooth. Remove from over water. Cool chocolate to lukewarm.
• Measure 1/3 cup pistachio paste and transfer to small bowl (cover and reserve for another use). Place remaining pistachio paste in large bowl; add butter. Using electric mixer, beat until blended. Beat in egg yolks, then melted chocolate. Using clean dry beaters, beat egg whites with salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until firm peaks form. Sift brown sugar over and fold in. Using flexible rubber spatula, fold egg-white mixture into chocolate mixture in 4 additions; transfer batter to prepared pan.
• Bake torte until center is slightly puffed and tester inserted into center comes out with some batter still attached, about 1 hour. Cool torte completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature.
• For ganache:
• Bring cream to simmer in small saucepan. Remove from heat; add chocolate and whisk until smooth. DO AHEAD Can be made 1 day ahead. Chill. Rewarm before using.
• Cut torte into wedges; place on plates. Pour warm ganache over. Sprinkle with pistachios and serve.

PISTACHIO MOUSSE BROWNIE TORTE

Steps:

• Heat oven to 350°F
• Lightly spray bottom of 2 (8-inch) round cake pans with non-stick cooking spray.
• Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
• In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
• Spread half of batter (1 1/2 cups) evenly in each pan.
• Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean.
• Cool in pans on cooling racks 10 minutes.
• Run knife around edge of pans to loosen.
• Place cooling rack upside down on 1 pan; turn rack and pan over.
• Remove pan and parchment paper.
• Repeat with second brownie layer.
• Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
• Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish.
• In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy; stir in nuts.
• Cover; refrigerate.
• Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers.
• On serving plate, place 1 brownie layer, cut side down.
• Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie.
• Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse.
• Top with remaining brownie layer, cut side down.
• Refrigerate torte while making glaze.
• In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan.
• Remove from heat.
• Add chocolate; stir constantly until smooth.
• Stir in vanilla and corn syrup.
• Remove from heat; let stand 10 minutes.
• Stir glaze; spoon over top of torte, allowing some to run down side.
• Return torte to refrigerator while making garnish.
• In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form.
• Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte.
• Refrigerate at least 30 minutes before serving.
• Cover and refrigerate any remaining torte.

PISTACHIO TORTE

Steps:

• For the crust, mix together the flour, butter and nuts.
• Press in the bottom of a 9 x 13 pan.
• Bake at 325 for 15 minutes.
• Let cool.
• Mix the cream cheese, powdered sugar and 1 cup cool whip.
• Spread on top of crust.
• Mix well the pudding and milk.
• Pour on top of cream cheese mixture and let set.
• Top with remaining cool whip.
• May top with chopped nuts if desired.