By BerryWorld (www.berryworld.com)Pistachio custard withraspberries & pistachios!TE ATIME HE AVENWWW.FOODHEAVENMAG.COM APRIL baking heaven 65
Raspberry and
pistachio tarts
MAKES 6 TARTS
For the filling and topping
225ml (8fl oz) whole milk
1 large free-range egg
2 large free-range egg yolks
100g (3½oz) caster sugar
25g (1oz) cornflour
50g (1¾oz) pistachio paste (see Tip)
600g (1lb 4oz) BerryWorld
raspberries
25g (1oz) chopped pistachios
For the sweet pastry
200g (7oz) plain flour
20g (¾oz) ground almonds
40g (1½oz) icing sugar
a pinch of salt
125g (4½oz) unsalted butter
1 large free-range egg yolk
1 tbsp ice-cold water
1 To make the pistachio filling, pour the
milk into a medium-sized saucepan and
bring to the boil. Meanwhile, place the
egg, egg yolks, sugar, cornflour and
pistachio paste into a large bowl and
whisk together to combine.
2 When the milk is at temperature, pour
over the egg yolk mixture and
immediately whisk together to prevent
the eggs from curdling. Pour the
mixture back into the pan and cook over
a medium heat, whisking constantly,
until the mixture is very thick. Scrape
back into the bowl and press a sheet of
clingfilm onto the surface and
refrigerate until needed.
3 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 mixture
resembles breadcrumbs.
4 Add the egg yolk and water, then
pulse until the mixture starts to form a
ball (if the mixture is too dry add more
water, 1 tsp at a time). Tip the mixture
out onto the work surface and use your
hands to gently knead together into a
uniform dough. Wrap in clingfilm and
refrigerate for 1 hour before using. We
recommend forming the pastry into a
sausage-shape and cutting it into six
slices that you can roll out individually
before chilling, as it’s easier to handle
smaller pieces of pastry and it’s less
likely to get warm and sticky.
5 Roll out the pastry on a lightly floured
work surface until about 2-3mm thick,
then cut out 6 rounds of pastry that are
big enough to line 10cm (4in) wide tart
tins. Use the pastry to line six 10cm (4in)
loose-bottomed tart tins, trimming off
any excess. Place the tarts onto a
baking tray and refrigerate for
30 minutes, or until the pastry is chilled.
6 Preheat the oven to 180°C/Gas Mark- Line each tart case with a piece of
crumpled baking parchment and fill
with baking beans or rice. Bake in the
oven for about 20 minutes, then
remove the parchment and the beans
and bake for a further 5-10 minutes,
or until the pastry is golden brown.
7 To assemble the tarts, fill each tart
shell with a layer of the pistachio
mixture, top with fresh raspberries and
chopped pistachios, dusting with a little
icing sugar if you fancy.
8 The tarts are best served on the day
they are assembled, but the pastry can
be made up to a week in advance and
the custard up to 3 days in advance.Tip Make your own pistachio paste
simply by placing 200g (7oz) toasted
pistachios into a food processor with a
couple tbsp granulated sugar and
processing for about 10-15 minutes until
smooth and creamy. The pistachio
colour needs to be vibrant green, so it's
best to use high quality pistachios.