Raspberry tarts with ginger crust and pistachio brittle
MAKES 6 READY IN 50 mins, plus chilling
FOR THE GINGER PASTRY ● 250G PLAIN FLOUR ● 125G UNSALTED BUTTER
● 1TBSP SOFT BROWN SUGAR ● 1TSP FRESH GINGER, PEELED AND GRATED ● ½TSP DRIED GINGER FOR THE BRITTLE ● 75G CASTER SUGAR ● 4G SALTED BUTTER ● 50G PISTACHIO KERNELS, CHOPPED ● 400G RASPBERRIES ● 250ML NATURAL YOGURT
● 300ML CUSTARD YOU WILL NEED
● 6 X 10CM FLUTED TARTLET CASES ● MINI STAR CUTTERS ● BAKING BEANS
For the ginger pastry, blitz all the ingredients together in a food processor with ½tsp sea salt. Once it forms a breadcrumb texture add 2tbsp water and blitz until the dough comes together. Wrap in cling film and chill for 20 mins.
On a lightly floured work surface, roll out the pastry to 3mm thick, cut out circles and line the cases. Using the remaining dough, cut out mini stars and arrange them on a lined baking tray. Chill for 20 mins.
Preheat the oven to 190C/gas 5. Line the tartlets with parchment and fill with baking beans. Place on a separate tray to the stars and bake. After 15 mins remove the stars, bake the tartlets for 5 mins more.
Remove the beans and paper, then return to the oven for 5 mins until lightly golden. Leave to cool.
For the pistachio brittle, line a baking tray with parchment. Heat the sugar in a small pan. When it turns caramel in colour remove from the heat and stir in the butter and 40g of the chopped pistachios.
Pour onto the baking parchment, place another piece of parchment on top and use a rolling pin to spread out, being extremely careful not to touch the hot caramel. Leave to cool before breaking into shards.
For the filling, blitz 30g raspberries in a food processor. Mix together the yogurt, custard and raspberry purée.
Arrange tartlets on a plate. Divide the raspberry filling between them, top with raspberries, pistachio brittle, mini stars and extra pistachios.