1/2 teaspoon salt
50g caster/superfine sugar
1/4 teaspoon ground cardamom
1 egg yolk
200g blanched almonds
300g shelled, blanched pistachios
250g caster/superfine sugar
1/2 teaspoon ground cardamom
150ml orange juice
4 egg yolks
finely grated zest of one medium orange
1 egg yolk
2 tablespoons cream
for Topping (optional):
1 pint heavy cream, softly whipped
1 teaspoon rose water
1/4 teaspoon cardamom
mild honey, to taste
For the crust, combine the dry ingredients in a food processor with the butter, and pulse until only small lumps of butter remain. Add the egg yolk and process for 20 seconds more, then turn out into a bowl and bring together by hand. Form the dough into a ball and refrigerate for at least half an hour. Roll out on a floured work surface to a large circle, and fit it into a 10 or 11-inch tart pan, trimming the top to an even height. Prick the crust well with a fork and place in the freezer.
Preheat the oven to 350F/180C. Spread the blanched almonds and pistachios on a baking tray and bake for about 10 minutes, or until lightly colored. Set aside. Take the frozen crust out of the freezer and line with baking parchment or foil, line with beans or pie weights, and bake in the preheated oven for 20 minutes. Remove the beans and parchment, and continue to bake until the pastry is an even, light gold color, about 10 minutes more.
For the filling, process the nuts, sugar, and cardamom in a food processor until ground very fine. When ready, the nuts will have begun to release their oil and cake together. Slowly add the orange juice to make a very thick, smooth paste. Finally, add the egg yolks, orange zest and salt, and process until incorporated.
Spread the filling into the shell and smooth with a wet spatula. Bake for 10-15 minutes to dry the surface, then brush on the glaze (made by mixing the egg yolk and cream). Continue to bake for a further 10 minutes, or until golden.
Serve warm or at room temperature with a spoonful of the cream, into which you have stirred the rose water, cardamom and honey.