Raspberry and pistachio tarts
Author: Edd Kimber for www.berryworld.com
Ingredients
- for the filling and topping
- 225ml whole milk
- 1 large egg
- 2 large egg yolks
- 100g caster sugar
- 25g cornflour
- 50g pistachio paste
- 600g fresh raspberries
- 25g chopped pistachios
- for the 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
Method
- To make the pistachio filling place the milk in a medium saucepan and bring to the boil. Meanwhile place the egg, yolks, sugar, cornflour and pistachio paste into a large bowl and whisk together to combine. When the milk is to the boil, pour over the egg yolk mixture and immediately whisk together to prevent the eggs curdling. Pour the mix back in the pan and cook over a medium heat, whisking constantly, until the mixture is very thick. Scrape into a bowl, press a sheet of clingfilm onto the surface and refrigerate.
- To make the pastry, place the flour, almonds, icing sugar and salt into a food processor and pulse to combine. Add the butter and pulse until the mix resembles breadcrumbs.
- Add the egg yolk and the water and pulse until the mixture starts to form a ball. Tip the mixture onto a work surface and gently knead into a uniform dough. Wrap in clingfilm and refrigerate for 1 hour before using. Roll out the pastry on a lightly floured work surface until about 2-3mm thick and cut out 6 rounds to line 10cm loose-bottomed tart tins, trimming off any excess. Refrigerate for 30 mins or until the 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/Gas4 for about 20 mins then remove the parchment and the beans and bake for a further 5-10 mins or until the pastry is golden brown.
- To assemble fill each tart with a layer of the pistachio mixture, top with fresh raspberries and chopped pistachios dusting with a little icing sugar if you fancy.
