So…I made these delicious raspberry and pistachio tarts at the weekend to bring to the family BBQ alongside my Salted Caramel Toblerone cheesecake. And what a treat they were! A nice contrast to the chocolately cheesecake as a lighter summer dessert option, and yet another one that I’ll be making again sometime soon.
What’s great about these tarts is the fact you can go the whole hog and make everything from scratch, or you can even buy the pastry cases and creme patisserie and then just add the raspberries and pistachios- ideal for the time-pressed and culinary-challenged!
But if you’re going to have a go, this is what you’ll need, and what you’ll need to do…
Raspberry and Pistachio Tarts
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- For the sweet pastry tarts
- 350g plain flour
- Pinch of salt
- 125g unsalted butter, flattened out in between two sheets of greaseproof paper to 1cm/½in thick, then chilled in the fridge for 2 hours.
- 125g caster sugar
- 2 whole free-range eggs, and 1 egg yolk
- 1 egg yolk beaten, to use for the egg-wash
- For the crème pâtissière
- 500ml milk
- 2 vanilla pods, seeds removed and pods retained
- 6 free-range eggs, yolks only
- 120g caster sugar
- 50g plain flour
- 4 tbsp kirsch
- For the topping
- 400g Raspberries
- 100g Shelled Pistachios
- For the sweet pastry tart cases, preheat the oven to 190C/350F/Gas 5.
- Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins (for the tart cases).
- Gently mix the flour and salt together in a large bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture.
- Add the sugar, mix together the eggs and egg yolk, and add it all to the mixture.
- With a spatula, gently mix until the dough comes together in a ball.
- Lightly flour a work surface and tip your pastry ball out onto it, kneading until you have a smooth soft dough.
- Place the dough in the fridge to chill for an hour minimum, preferably overnight.
- Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, making sure to leave an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for half an hour.
- Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 10 minutes.
- Remove from the oven and allow to cool for 15 minutes. Trim the edges and lift out onto a cooling rack.
- For the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm
- Place the eggs, sugar and flour in a large mixing bowl and whisk until pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan.
- Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming.
- If you would like to flavour the crème with kirsch, add it to the crème once it is cold.
- To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases.
- Top the tarts with your raspberries and pistachios.
- Serve with tea in china cups, or a glass of prosecco and enjoy!
The Spirited Puddle Jumper https://www.spiritedpuddlejumper.com/
Yum yum yum! These look amazing!