Pistachio and Raspberry Tart

Cook Time 1 hour plus chilling

Servings 8

Ingredients

3 punnets fresh raspberries

1 tbsp icing sugar

For the pastry

250g plain flour

125g butter cut in small i cubes

70g icing sugar

1 egg pinch of salt

Pistachio Cream

150g unsalted pistachio (raw) blended into a fine crumb

1 egg

100g caster sugar

50g melted butter

1 tbsp plain flour

1 tsp vanilla extract

100ml thickened cream

Method

Preheat the oven at 180°C and grease a 22 cm tart tin.

In a bowl (you can use a mixer if you like) place the flour, sugar, salt and mix. Add the butter and with your fingers work the butter into the flour to form a crumb. Add the egg and work the dough until it forms a smooth dough. Shape in to a disc, wrap in baking paper or cling film and refrigerate for 30 minutes.

Roll the dough to form a circle large than the tart tin and mould it in the tin. Pierce the bottom of the

pastry with a fork. Place a sheet of baking paper to cover the pastry and spread some rice or beans in it to pre-bake the pastry. Bake for 12-15 minutes then remove the beans and baking paper.

Mix the pistachio crumb with all the other ingredients to form a smooth mixture. Spread the mixture over the par cooked pastry. Bake for a further 20 to 25 minutes. Cool the tart.

Arrange the raspberries on top of the tart and sprinkle with the icing sugar.