RASPBERRY TARTS WITH GINGER CRUST AND PISTACHIO BRITTLE

The perfect end to a balmy summer’s evening, these pinky perfect tartlets celebrate seasonal raspberries and each comes with a cluster of edible stars.

Makes 6 • Ready in 50mins, 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 pistachio brittle:

75g caster sugar

4g salted butter

50g pistachio kernels, roughly chopped for the filling: 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 2tsbp water and blitz until the dough comes together. Wrap in cling film and chill for 20mins.

On a lightly floured work surface, roll out the pastry to a 2-3mm thickness, cut out circles and use to line the cases. Using the remaining dough, cut out miniature stars and arrange them on a lined baking tray. Chill the tartlets and stars for 20mins.

Heat the oven to 190C/Gas Mark 5.

Line the tartlets with parchment and fill with baking beans. Place on a separate tray to the stars and put both in the oven. After 12-15mins remove the stars, leaving the tartlets to cook for a further 5mins.

Remove the beans and parchment, then return to the oven for 5mins until the pastry is light golden. Leave to cool.

For the pistachio brittle, line a baking tray with parchment. Heat the sugar in a small pan. Keeping an eye on it, when it turns caramel in colour remove from the heat and gently stir through the butter followed by 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. Allow it to cool completely before snapping into shards.

For the filling, blitz 30g of raspberries in a food processor. Fold the yogurt and custard together and stir in the raspberry purée.

To assemble, remove the tartlets from the cases and arrange on a serving plate. Spoon the raspberry filling evenly into the tarts, top each with a few whole raspberries and decorate with shards of pistachio brittle and miniature stars. Sprinkle over the remaining chopped pistachio.

Per tart: Cals 491, Fat 25g,

Sat fat 14g, Carbs 58g w&h