Strawberry, blueberry and pistachio tartlets - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 25 g Pistachio nuts
- 110 g Butter (unsalted) softened
- 1 Egg(s) (free range) large
- 200 g Plain white flour
- 90 g Icing sugar
- 20 g Cornflour
For the filling
- 300 ml Double cream
- 1 tbsp Vanilla bean paste
- 100 g Icing sugar
- 200 g Strawberries
- 2 tbsp Unrefined golden caster sugar
- 100 g Blueberries
- 30 g Pistachio nuts shelled, lightly chopped
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1
First place the pistachio nuts in a food processor and blitz until finely chopped, then put to one side.
For this step you'll need:
- 25g Pistachio nuts shelled, lightly chopped
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2
Put the butter and egg into the food processor and whizz until creamy, add the flour, icing sugar and cornflour gradually until the dough comes together, then add the finely chopped pistachio nuts and pulse until evenly mixed.
For this step you'll need:
- 110g Butter (unsalted) softened
- 1 Egg(s) (free range) large
- 90g Icing sugar
- 20g Cornflour
- 200g Plain white flour
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3
Tip the pastry out into a lightly floured surface and knead until smooth, then press into a disc, wrap in cling film and put in the fridge for about 1 hour.
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4
To make the filling pour the cream into a large bowl, add the vanilla bean paste and icing sugar and whisk until it forms soft peaks. Place this in the fridge until you need it.
For this step you'll need:
- 300ml Double cream
- 1 tbsp Vanilla bean paste
- 100g Icing sugar
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5
Preheat the oven to 190°C (fan 170°C, gas mark 5). Remove the pastry from the fridge.
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6
Hull and quarter the strawberries and place in a bowl, sprinkling over the caster sugar.
For this step you'll need:
- 200g Strawberries
- 2 tbsp Unrefined golden caster sugar
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7
Unwrap the pastry and place on a lightly floured surface and roll out to a thickness of a £1 coin. Cut 6 discs large enough to line the tartlet tins, then place the pastry in the tin and carefully press into the edges. Roll a rolling pin over the top of each case to remove any excess pastry. Repeat for all 6 tartlet tins. The chill in the freezer for 15 minutes.
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8
Remove from the freezer and line each tartlet with baking parchment and baking beans and blind bake for 15 minutes. After 15 minutes remove the parchment and baking beans and bake for a further 5 minutes until golden and crisp. Leave to cool completely.
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9
To finish the tartlet spoon some of the cream mixture into the tart case. Pour the blueberries into the bowl with the strawberries and stir to coat the blueberries with some of the juice from the strawberries and sugar.
For this step you'll need:
- 100g Blueberries
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10
Spoon the fruit onto the cream and arrange so the fruit is evenly spread. Sprinkle the chopped pistachio nuts on top. Serve within an hour.
For this step you'll need:
- 30g Pistachio nuts shelled, lightly chopped