Ingredients
For Crust
250gr flour
half teaspoon salt
50g caster sugar
1/4 teaspoon ground cardamom
250g unsalted butter
1 egg yolk
Filling
250gr almonds (blanched)
300g shelled, blanched pistachios
250g caster sugar
half teaspoon ground cardamom
200ml orange juice
4 egg yolks
finely grated zest of one medium orange
pinch salt
for Glaze:
1 egg yolk
2 tablespoons cream
for Topping (optional):
1 300ml cream, softly whipped
1 teaspoon rose water
1/4 teaspoon cardamom
country honey, to taste
Directions
For the crust, combine the dry ingredients in a food processor with the butter, and pulse until only small lumps of butter remain. Add the egg yolk and process for 20 seconds more, then turn out into a bowl and bring together by hand. Form the dough into a ball and refrigerate for at least half an hour. Roll out on a floured work surface to a large circle, and fit it into a 10 or 11-inch tart pan, trimming the top to an even height. Prick the crust well with a fork and place in the freezer.
Preheat the oven to 180c. Spread the blanched almonds and pistachios on a baking tray and bake for about 10 minutes, or until lightly colored. Set aside. Take the frozen crust out of the freezer and line with baking paper or foil, line with beans or pie weights, and bake in the preheated oven for 20 minutes. Remove the beans and parchment, and continue to bake until the pastry is an even, light gold color, about 10 minutes more. For the filling, process the nuts, sugar, and cardamom in a food processor until ground very fine. When ready, the nuts will have begun to release their oil and cake together. Slowly add the orange juice to make a very thick, smooth paste. Finally, add the egg yolks, orange zest and salt, and process until incorporated. Spread the filling into the shell and smooth with a wet spatula. Bake for 10-15 minutes to dry the surface, then brush on the glaze (made by mixing the egg yolk and cream). Continue to bake for a further 10 minutes, or until golden. Serve warm or at room temp... with a spoonful of the cream, into which you have stirred the rose water, cardamom and honey. Enjoy