To make pistachio tart dough:
Cut the cold margarine into small pieces. In the work bowl of your food processor, mix flour, margarine, pistachio paste and salt together, keep running the machine until the mixture loosens up into a frosting-like consistency. Add yolks and toss to combine. Stir in some cold water if the dough is not smooth. Remove the dough and enclose in plastic wrap. Preheat the oven to 180 degrees C.
Pour the dough into prepared molds, gently press if needed. Transfer to the refrigerator to chill for 15 minutes. Or, wrap it in two parchment papers, cut off any excess and press the dough into the oil-coated molds. Chill for 15 minutes. Bake in the preheated oven for 15-20 minutes. Let them cool completely at room temperature before removing from molds.
To make pistachio-crusted chicken:
Mince chickens into small slices and season with oil, salt, pepper, paprika and saffron for 2 hours. In a large pan, bake chicken with chopped onions until golden brown. Add pistachio paste, milk and cream, and bake chickens until cooked thoroughly. Transfer chickens into tart molds and to make glaze, serve with gently fried barberries.
To make glaze: Let cake cool in pan for 2 minutes, then run a knife around cake and transfer to cooling rack. Pour powdered sugar and pistachio powder and sliced fruits over cooled cake.
For the Pistachio Tart Dough:
|Flour (all-purpose)||۲۵۰ grams|
|Pistachio Paste||۴۰ grams|
|A pinch Salt|
For the pistachio-crusted chicken:
|Chicken Fillets||۳۰۰ grams|
|Pistachio Paste||۳۰ grams|
|Fried Onion||۴ tablespoons|
|Salt, Pepper, Paprika||adjusted as per taste|