I’d read about pistachio paste being used in pastry recipes for the longest time and have been really curious to how it actually taste like. I even tried to make some myself, modifying Jacques Torres’ recipe for DIY almond paste and used it for Tarte aux Fruits Rouges sometime back but its definitely one of those “once-in-a-lifetime” kinda experience which I’m not too eager in replicating anytime soon. This is to much relief of Mr Food Blender who overworked and concussed twice while the homemade pistachio paste was churning furiously in his guts. Thankfully after some cooling down and ample rest, he sprang back to life, though i’m sure the old dog is not quite the same as before after his “near-death experience”. Surely is “diet” has become more picky, and wary of what he is being “fed” nowadays. I’ve heard of others of his kind “fuming mad” quite literally while in action, probably lamenting how they had been ill-treated by their owners. I can’t risk giving Mr Food Blender indigestion problems as he is a much valued asset in the kitchen, probably assigned simpler tasks now like purees and rempahs, so no more “hardcore” stuff, quite literally.
After some searching around, I’d managed to source some commercially made pistachio paste which was quite pleasing in colour and texture. But there’s a whooping 1kg of it to be expended so I’m finding every means to use it whenever I can. Since there were leftover raspberries from Tarte Ispahan, a fine opportunity for another Pierre Hermé’s macaron creations, Macaron Montebello.