Creamy Delight with a Nutty Twist

Instructions

Preheat the oven to 230 degrees Celsius with the fan setting. In a bowl, sift together the flour, ground pistachios, and vanilla. Place parchment paper in the mold, letting it hang slightly over the edges. In a food processor, blend the room temperature cheese for 1 minute on high speed. (You can also use the pedal attachment of the machine.) Add the sugar and blend for another minute until combined. Mix in the pistachio paste. Then, add the eggs one at a time, mixing each time with a whisk. Add the cream followed by the sifted flour and ground pistachios. Stir with a spatula, then fold in the pistachio pieces and pour the mixture into the mold. Bake until the top is golden brown. It took about 20 minutes in my 19cm mold. Check at 12 minutes; if it's browning unevenly, rotate it. Every oven varies, so be sure to keep an eye on it. Let it cool to room temperature, then chill in the fridge for at least 4-5 hours before serving. Enjoy!