Raspberry & Pistachio Tart

Cooking Time
20 Minutes
Portions
4

Ingredients

Increase Portion Size

  • 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