Before starting this Pistachio Shortcrust Pastry recipe, make sure you have organised all the necessary ingredients.
Place the soft butter into the stand mixer recipient.
Add the salt...
... the ground pistachios (use a small processor)...
... and the icing sugar.
Place the bowl in the stand mixer and beat. The ingredients should not emulsify, which would make the base more difficult to work later in the recipe.
When the butter, ground pistachios and icing sugar are combined, stop the stand mixer. Add the egg yolks.
Resume mixing on low speed, without working the preparation too much.
Add the flour and baking powder (sifted together beforehand). It is essential to sift the flour and baking powder together to avoid lumps.
Resume mixing on low speed to avoid flour spatter.
Stop the food mixer when combined.
Wrap the dough with cling film...
... and refrigerate until firm. The dough which will be easier to work with a rolling pin. I recommend making this pistachio shortcrust pastry the day before. If you wish to prepare this pastry a long time ahead, store in the freezer.
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What do you mean (in 6): the ingredients should not be emulsified?