Edd Kimber’s raspberry & pistachio tarts
Author: Edd Kimber
Serves: 6
Ingredients
- Filling:
- 225ml whole milk
- 1 large egg
- 2 large egg yolks
- 100g caster sugar
- 25g cornflour
- 50g pistachio paste
- Sweet pastry:
- 200g plain flour
- 20g ground almonds
- 40g icing sugar
- pinch of salt
- 125g unsalted butter
- 1 large egg yolk
- 1 tbsp ice cold water
- Topping:
- 600g fresh raspberries
- 25g chopped pistachios
Method
- For the filling place the milk in a medium pan and bring to a boil. Meanwhile, place egg, yolks, sugar, cornflour and pistachio paste in a large bowl and whisk together. When milk is at temperature pour over the egg yolk mixture and immediately whisk together to prevent curdling. Pour mixture back into the pan and over medium heat cook, whisking constantly, until it’s very thick. Scrape back into the bowl, press a sheet of cling film onto the surface and refrigerate.
- For the pastry place flour, almonds, icing sugar and salt in a food processor and pulse. Add butter and pulse until it resembles breadcrumbs. Add egg yolk and water and pulse until it starts to form a ball. Tip mixture onto a work surface and gently knead together into a uniform dough. Wrap in clingfilm and refrigerate for 1 hour. Roll out pastry on a lightly floured work surface until about 2-3mm thick and cut 6 rounds of pastry big enough to line 10cm loose-bottomed tart tins. Line tins, trimming off excess. Place tarts on a baking tray and refrigerate for 30 mins or until pastry is chilled. Line each tart case with a piece of crumpled baking parchment and fill with baking beans or rice. Bake in an oven preheated to 180C/Gas 4 for about 20 mins then remove the parchment and the beans and bake until pastry is golden brown.
- Fill each tart shell with a layer of pistachio mixture, top with fresh raspberries and chopped pistachios, dusting with a little icing sugar.
- (recipe: www.berryworld.com)
