I made these for a family dinner today and was so proud of how they turned out! They were extremely simple and a refreshing, sweet summer treat. I made the sweet shortcrust pastry from scratch using a recipe by Sainsburys, however, if you prefer you can buy ready-made pastry and simply make the filling yourself. You can also replace the salted butter with unsalted butter to suit your preferences - this will give you a more French-style pastry casing. Decorate the tarts with your favourite summer fruits and share these wonderful treats with family and friends!
Serves 4 | Total Time: 1 hour | Medium Difficulty
Ingredients (pastry)
180g plain flour
20g finely blended pistachios
125g salted butter, cubed
65g caster sugar
1 large egg yolk
Ingredients (filling and topping)
220g mascarpone
85g honey
165g plain yoghurt
1 tsp vanilla essence
Rind of 1 lemon and tablespoon of the lemon juice
Summer berries (I used blackberries and blueberries)
30g crushed pistachios
Method:
For the pastry place the flour and butter into a food processor and pulse until you have fine crumbs. You can also do this manually by rubbing the ingredients together.
Add in the sugar and pistachios and pulse again.
Next, add the egg yolk and 1 tablespoon of ice-cold water and mix until the mixture begins to form a dough ball. You will need to manually bring the dough together towards the end. If the dough is too dry, continue adding water one tablespoon at a time.
Flatten the dough ball slightly and wrap it securely in clingfilm. Leave it in the fridge to chill for at least 30 minutes.
Once the dough has chilled, remove from the fridge. Preheat the oven to 190°C (fan) and grease 4-5 pastry cases or a deep muffin tin.
Lightly flour a surface and roll out the pastry. Use your own pastry cases or cut out 12 x 9cm circles and place these into a deep muffin tin.
To blind bake, cover the bottom of your pastry cases with grease proof baking parchment. Then fill with baking beans (dried beans or pulses can be used as a substitute).
Bake the pastry for 20 minutes or until golden brown
Meanwhile make your filling by mixing the mascarpone, honey, yoghurt, vanilla essence and lemon juice and rind together in a bowl.
Once the pastry cases have cooked and are cooled fill them with the mascarpone filling.
Decorate with the pistachio crumb and summer berries.
Hope you enjoy these lovely little nutty tarts!
Natasha x
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