I'm trying to decide on what recipe to follow for a pistachio paste for a pear and grapefruit tart I'm making. The two recipes that come up most here and by googling are:
The basic distinction between the two seems that one makes a sugar syrup to sweeten, and the other just mixes in water and sugar without going to the trouble of making a syrup. Can anyone tell me if there's a big difference in taste or texture by making the syrup or not?
And, has anyone used egg in making pistachio paste? I wonder if egg would make the paste puff up a bit when it's cooked? In this tart I'm not sure I'd want that, I think the fruit would sink in too much. But maybe in something else that would ideal.
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