- Cooking Time: 35
- Servings: 6
- Preparation Time: 20
- PISTACHIO FLOUR
- 8 oz. unsalted pistachios
- 3 TBSP all purpose flour
- 2 sticks, unsalted butter, cut into small pieces + more for buttering the tins.
- 2 3/4 cup confectioners sugar
- 1 cup pistachio flour (or use the entire recipe above)
- 3/4 cup cake flour
- 1 tsp kosher salt
- 7 large egg whites (or 3/4 cup + 2 TBSP)
- 1 cup strawberries chopped into small pieces (or whole raspberries or blueberries)
- 2 TBSP demerara sugar
- Grind the pistachios and the flour in a food processor till fine.
- Later, as you are sifting this with the other ingredients, if it becomes moist, just return it to the food processor and dust with a bit more flour and process a bit more.
- In a small saucepan over medium heat, melt the butter and continue to heat until it is light brown and smells nutty, about 8 minutes.
- Remove from the heat and strain into a small bowl.
- In a large bowl, sift together the confectioner’s sugar, cake flour, pistachio flour and salt.
- (If the pistachio flour seems moist, and becomes difficult to sift, return it to the food processor, add a dusting of flour, pulse for a few seconds and continue to sift.)
- Whisk in the egg whites to combine.
- Whisk in the butter in a slow and steady stream.
- The batter will already start to feel thick
- Cover the bowl with plastic wrap and chill in the refrigerator to thicken some more, about an hour.
- Preheat the oven to 350°F.
- Butter the mini tart tins or a 9 inch tart pan.
- (Both should have removable bottoms!)
- I used a large ice cream scoop to pour the batter into the tart tins.
- The batter is very thick at this point.
- Smooth the surface with an offset spatula if necessary.
- Sprinkle the berries on top being sure to keep a 1/2 inch border from the edge of the pan.
- Sprinkle the berries and the cake with the demerara sugar.
- Place the tart pan(s) on a baking sheet and bake until the cake(s) are golden and a toothpick inserted into the center comes out with a few crumbs.
- IMPORTANT NOTE: The original recipe calls for the 9 inch tart to be baked for 35-40 minutes; and for the mini cakes to be baked for 20-25 minutes, rotating the pan halfway through the baking process.
- But I found for the 6 mini cakes, my bake time was 37 minutes.
- The batter is very thick and wet and the strawberries on top may have contributed to a thicker, more wet center.
- So start with a shorter baking time and keep your eye on it, and continue to check with your toothpick.
- Transfer the cakes to a wire rack, and remove the outer ring to cool.
- Serve the cake warm or cool.
- Add a dusting of confectioner’s sugar if desired.
- (It just makes it look so pretty!)
- The cake is best eaten the day it is made, but can be stored, loosely covered with saran wrap, at room temperature for up to 2 days!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Science 8 is Cooking with Chemistry 2013
The Lizz Delicious Cookbook Vol. 1See More
Sauteed Spinach with Garlic: Julie & Julia
Red Cabbage and Apple Salad with Ginger Vinaigrette
Marly's Vegan Coconut CakeSee More