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Raspberry & Pistachio Tart


  1. Roll out the pastry and place into a tartlet case.
  2. Bake blind for approximately 20 minutes at 175°C then allow to cool.
  3. Make up the custard to a thick consistency, allow to cool then beat in the whipped cream.
  4. Pipe the mixture into the pastry cases, then top with raspberries.
  5. Add a little warm water to the apricot jam and glaze the raspberries.
  6. Dust the pistachio nuts with icing sugar and bake in the oven until they begin to crystallise.
  7. Sprinkle the pistachios over the raspberries and serve.