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Pistachio Torte with Caramel Drizzle
Created by: Howcan Team
Ingredients
- 1 cup shelled pistachios
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a food processor, pulse 1 cup of shelled pistachios until finely ground.
- In a large bowl, combine the ground pistachios, 1 cup of flour, and 1 cup of granulated sugar.
- Add 1/2 cup of softened butter, 4 eggs, 1 teaspoon of vanilla extract, 1/2 teaspoon of almond extract, and 1/2 teaspoon of salt. Mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the torte is baking, prepare the caramel sauce. In a small saucepan, heat 1/2 cup of heavy cream, 1/2 cup of granulated sugar, 2 tablespoons of unsalted butter, and 1/4 teaspoon of salt over medium heat. Stir constantly until the sugar is dissolved and the mixture is smooth. Remove from heat and let it cool slightly.
- Once the torte is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Drizzle the caramel sauce over the cooled pistachio torte before serving.
- Slice and enjoy!
The history of the Pistachio Torte dates back to the 16th century in Italy, where it was created by skilled pastry chefs in the region of Tuscany. This delectable dessert gained popularity throughout Europe and eventually made its way to the United States, where it became a beloved treat among dessert enthusiasts. The addition of a drizzle of caramel sauce adds a delightful sweetness to the nutty flavor of the pistachios, creating a perfect balance of flavors. The caramel sauce is often made by slowly heating sugar until it caramelizes, then adding cream and butter for a rich and luscious finish. Today, the best version of this dish can be found in upscale Italian restaurants and patisseries, where talented pastry chefs use only the finest quality pistachios to create a rich and flavorful torte. The key to getting this dish right lies in using high-quality pistachios and mastering the art of caramelizing sugar for the perfect drizzle of caramel sauce. For those looking to try a famous alternative method for making this dish, some chefs incorporate a layer of pistachio cream or mousse between the torte layers, adding an extra dimension of creaminess and flavor. Whether enjoyed at a fancy restaurant or homemade with love, the Pistachio Torte with a drizzle of caramel sauce is a timeless dessert that continues to delight food lovers around the world.
70 min
8
380 calories
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