Pistachio and raspberry tart
| Serves: | 6 |
Ingredients
- Pistachios, toasted, to serve
- 1 tsp Rose water, or more taste
- 1 1/4 cups Whipping cream, whipped to firm peaks
- 2 Gelatine leaves, soaked in cold water
- 1/2 cup Pistachio nuts
- To serve rose petals
- fresh raspberries
- 2/3 cups icing sugar
- 1/2 cup Bonne Maman raspberry jam
- 2 tbsp Canola oil
- 3 organic eggs
- 4 Tbsp (To serve) icing sugar
- 30 g white chocolate
- 1/2 egg yolk
- 1/4 tsp salt
- 2 cups Icing sugar, sifted
- 250 g cake flour, sifted
- 225 g Butter
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Cooking Instructions
- Grease 6 x 10 cm diameter tartlet tins or a 12 x 35 cm rectangular tart tin.
- Rub the butter into the flour, icing sugar and salt until it resembles breadcrumbs.
- Add the beaten egg yolk, 1 tablespoon of cold water and mix to a stiff dough.
- Rest in the fridge for 30 minutes.
- Preheat the oven to 200°C.
- Roll out the dough to 6 mm thick and line the tart tins(s).
- Prick the base(s), line with greaseproof paper and fill with baking beans.
- Bake for 15 minutes or until golden and cooked through. Allow to cool.
- Melt the chocolate and set it aside.
- Finely grind the nuts in a food processor with the 2 tablespoons of icing sugar.
- Combine the eggs and sugar in a bowl over a pot of boiling water and whisk continuously over a low heat until the mixture thickens. Remove from the heat.
- Remove the gelatine leaves from the water and melt them in a small bowl in the microwave for 10 seconds.
- Add the melted chocolate and gelatine to the egg and sugar mixture, stir in the ground nuts, mix well and refrigerate.
- Once cool, fold ¾ cup of whipped cream into the pistachio nut mixture.
- Spread the tart shell switch a thin layer of raspberry jam, and top with the pistachio cream. Refrigerate for 6 hours or overnight.
- For the rose cream, whisk the remaining icing sugar and rose water into the cream.
- Top each tart with a generous spoonful of rose cream and garnish with raspberries, pistachios and rose petals.
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