Pistachio Shortcake Recipe
Make Pistachio Shortcake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shortcakes (biscuits)
Pistachio pastry cream (filling)
Whipped cream & assembly
Method
Shortcakes (biscuits)
- 1
Prep oven and dry ingredients
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl whisk together the flour, 3 tablespoons granulated sugar, baking powder, and salt until evenly combined.
- 2
Cut in butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (this creates flaky layers).
- 3
Mix wet ingredients
In a small bowl whisk the egg, 3 tablespoons heavy cream, 3 tablespoons whole milk and 1 teaspoon vanilla extract until blended. Pour the wet mixture into the flour-butter mixture and stir gently with a spatula until a shaggy dough forms. Do not overmix.
- 4
Fold in pistachios and shape
Turn the dough onto a lightly floured surface and gently knead 4–6 times until it comes together. Fold in the 3 tablespoons finely chopped toasted pistachios so they are evenly distributed. Pat the dough into a 3/4-inch (2 cm) thick round.
- 5
Cut and bake
Using a 2 1/2–3 inch round cutter (or a glass), cut out 8 shortcakes. Press scraps together and re-cut as needed. Place shortcakes on the prepared baking sheet about 1 inch apart. Brush the tops lightly with additional heavy cream. Bake for 12–15 minutes until golden brown on top and cooked through. Transfer to a wire rack to cool completely.
Pistachio pastry cream (filling)
- 6
Heat milk
In a medium saucepan, heat 2 cups whole milk with 1 tablespoon granulated sugar over medium heat until it just begins to steam and small bubbles form at the edges (do not boil).
- 7
Whisk yolks and starch
While the milk warms, whisk the 4 egg yolks with 1 tablespoon cornstarch in a medium bowl until pale and slightly thickened.
- 8
Temper eggs and thicken
Slowly pour about one-third of the hot milk into the yolk mixture, whisking constantly to temper. Return the tempered yolk mixture to the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a spatula, scraping the bottom, until the mixture thickens and reaches a pudding-like consistency (about 2–4 minutes).
- 9
Finish pastry cream
Remove from heat and whisk in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, a pinch of salt, and 3 tablespoons pistachio paste (or blended ground pistachios with a little oil) until smooth and fully incorporated. If you prefer a smoother texture, press the pastry cream through a fine-mesh sieve into a clean bowl.
- 10
Chill
Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Chill in the refrigerator until fully cold, at least 2 hours (can be made a day ahead).
Whipped cream & assembly
- 11
Make whipped cream
In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft-medium peaks form. Do not overbeat — you want a stabilized but still light whipped cream.
- 12
Assemble shortcakes
Carefully split each cooled shortcake horizontally. Spoon or pipe about 1 to 2 tablespoons of the chilled pistachio pastry cream onto the bottom half of each shortcake, then top with a generous dollop (about 1 to 2 tablespoons) of whipped cream. Place the shortcake top back on, or slightly askew for presentation.
- 13
Garnish and serve
Dust the tops lightly with the optional confectioners' sugar and sprinkle with the toasted chopped pistachios for crunch. Serve immediately. Shortcakes are best the day they are assembled; if you need to store them, store components separately and assemble within 24 hours.