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Dolcetto cream cake crumbled pistachios

Here I am with another cake, I had some pistachios to use and I found this recipe that I instant hit ... I could not try it?



Ingredients:


180 g flour 20 g corn flour 1 egg

120 g of butter

vanilla grated rind of lemon peel grated orange

salt


Work the butter and sugar, add egg yolk, flour and other ingredients.
Put the dough in the refrigerator.

For the pistachio cream:

60 g unsalted pistachio
3 cups milk 3 egg yolks


40 g white flour 100 g sugar 1 sheet gelatin

salt

Blend milk with pistachios.
Beat the egg yolks with sugar, add salt, flour and milk beating well.
Place on the stove, stirring constantly, so the cream does not make lumps and thicken.
Combine gelatin sheet (previously soaked) wrung out and stir.
Let cool.

Line a pan with the pastry, prick the bottom, cover with dried beans and bake at 175 ° -180 ° for 20 minutes.
Cool and fill the tart with pistachio cream.
Place in refrigerator to thicken. To decorate

50 g of dark chocolate:

Melt the chocolate in a water bath and a Sac / A / distribute a few flush on the cake.