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Simple Pistachio Tart Cooking Recipe

Below is the quick and easy cooking recipe for Pistachio Tart.

Shell and peel half a pound of pistachio nuts, beat them very fine in a marble mortar, and work into them a piece of fresh butter. Add to this a quarter of a pint of cream, or of the juice of beet leaves, extracted by pounding them in a marble mortar, and then draining off the juice through a piece of muslin. Grate in two macarones, add the yolks of two eggs, a little salt, and sugar to the taste. Bake it lightly with a puff crust under it, and some little ornaments on the top. Sift some fine sugar over, before it is sent to table.


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