Raspberry & Pistachio Tart

Cooking Time
20

Portions
4

Ingredients

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• g Country Range Shortcrust Pastry
• g fresh raspberries
• g pint Country Range Custard (Powder or Mix made up to a thick consistency)
•   tbsp Country Range Whipping Cream, whipped
•   handful handful of Country Range Pistachio Nuts
• g Country Range Apricot Jam, for glaze

• 1

  Step 1

  Roll out the pastry and place into a tartlet case.
• 2

  Step 2

  Bake blind for approximately 20 minutes at 175°C then allow to cool.
• 3

  Step 3

  Make up the custard to a thick consistency, allow to cool then beat in the whipped cream
• 4

  Step 4

  Pipe the mixture into the pastry cases, then top with raspberries.
• 5

  Step 5

  Add a little warm water to the apricot jam and glaze the raspberries.
• 6

  Step 6

  Dust the pistachio nuts with icing sugar and bake in the oven until they begin to crystallise.
• 7

  Step 7

  Sprinkle the pistachios over the raspberries and serve.

Ingredients

• 375 g Country Range Shortcrust Pastry
• 500 g fresh raspberries
• 0.5 g pint Country Range Custard (Powder or Mix made up to a thick consistency)
• 4 tbsp Country Range Whipping Cream, whipped
• 1 handful handful of Country Range Pistachio Nuts
• 1 g Country Range Apricot Jam, for glaze