Makes one tart
6 egg yolks
3/4 cup of sugar
1 cup shelled pistachio nuts, chopped
3/4 cup almonds, slivered or chopped
3 egg whites
Zest of one lemon
Spray a tart pan with a removable bottom. Line the bottom of the pan with parchment paper. Set aside.
Beat the yolks with the sugar until smooth; fold in the nuts.
In a separate bowl beat the whites until soft peaks form; fold in the lemon zest.
Gently fold the white mixture into the yolk mixture, one half at a time.
Transfer the mixture to the tart pan and bake for 12 to 15 minutes; reduce the heat to 350° and bake for another 25 to 30 minutes; until the top is lightly browned. Let cool on rack.
To serve, cut in wedges and serve with lemon sorbet.
This recipe is featured on show 2320 - Pears and Pistachios.
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