Pistachio Marzipan Brownie Tart with Pistachio ice Cream

Crust:

• Combine flour, cocoa, baking powder, salt and sugar in a meals processor and pulse to combine. Add the butter and pulse until it resembles breadcrumbs.

• Add the overwhelmed egg and run the meals processor until the dough comes collectively.

• Divide the dough into ⅓ and ⅔ components. Type in discs, wrap individually in plastic and refrigerate. Chill for one hour. It could be made the day sooner than, nonetheless would possibly wish to warmth up sooner than rolling to cease it from breaking up.

Filling:

• First blanch the pistachios by bringing an enormous pot of water to a boil and together with the shelled pistachios. Boil for 30-60 seconds. Check out doneness by placing 1 pistachio beneath chilly working water and seeing if the reddish pores and pores and skin comes off merely. As quickly because it does, drain and rinse the entire pistachios with chilly water.

• One after the opposite, squeeze the pistachios to remove their pores and pores and skin. Doing this will protect the marzipan good inexperienced. As quickly as they’re all skinned, place them on a towel-lined baking tray and allow to dry for not lower than 3 hours. Do not dry throughout the oven, as the color would possibly fade.

• Combine pistachios and sugar in a meals processor and grind as finely as desired. Add egg whites and course of until properly blended. (Whenever you didn’t blanch the pistachios and the marzipan is considerably brown, you’ll add a drop or two of inexperienced meals coloring.) If you happen to’re making the marzipan prematurely, scrape proper right into a container and refrigerate for as a lot as each week or freeze for as a lot as 6 months. Whenever you plan to utilize the marzipan the equivalent day you make the tart no refrigeration is necessary.

Put it collectively:

• Preheat oven to 350 F and grease a 9″ tart pan or cake pan with removeable sides.

• Mix the pistachio marzipan with roughly ½-¾ of a overwhelmed egg to make a fairly snug, spreadable filling. Put apart.

• Roll out the larger portion of dough between 2 objects of plastic wrap until it is about 1″ larger than your pan on all sides (10 inch diameter). Make sure that there are no creases throughout the plastic wrap. Use this piece of dough to line the pan, pressing it to the sides of the pan so it might not fall inward.

• Unfold the pistachio marzipan evenly over the dough and fold throughout the dough edges in order that they rest on it.

• Reuse the plastic wrap to roll the smaller piece of dough into an 8½” circle. It must be barely smaller than the cake pan. Trim it so the edges are neat. Moisten the edges of the dough throughout the pan and lay the smaller circle on prime. Press the edges gently collectively to seal. Brush with the leftover overwhelmed egg and prick with a fork in a variety of places.

• Bake for 30-35 minutes. Take away from the oven and allow it to sit back at room temperature until the pan is cool ample to the contact. Roughly 30 min. Go away to sit back throughout the pan, then swap rigorously to a serving plate. When you’ll be able to stand it, wrap this and let it sit for a day or two sooner than serving for most interesting style.

• Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Ship milk and flooring pistachio mixture to boil in heavy large saucepan. Take away from heat. Mix in almond extract.

• Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Progressively whisk in scorching milk mixture. Return custard to saucepan. Put together dinner over low heat until custard thickens and leaves path on once more of spoon when finger is drawn all through, stirring regularly, about 10 minutes (do not boil). Stress into large bowl. Chill until chilly, about 2 hours.

• Stir 1 cup whipping cream and chopped pistachios into custard. Course of mixture in ice cream maker based mostly on producer’s instructions.