Pistachio Tartelettes

Pistachio Tartelettes

Serves 8

For the pastry (makes 375 gr)

  • 250 gr plain flour
  • 125 gr unsalted butter, softened at room temperature, cut into small cubes
  • 3 tbsp cold water
  • 1 tsp salt

  1.  Sieve the flour and salt into a large mixing bowl. Using your fingertips, gently work the cubes of butter into the flour and salt until the mixture resembles breadcrumbs. Then add the water slowly and continue to mix it with fingertips. The pastry shouldn’t be crumbly and short; it will become elastic and chewy.
  2. Sprinkle a little flour over the dough and on a clean work surface, and pat the ball into a flat round about 2,5 cm thick. Sprinkle over a little more flour, then wrap the dough in cling film and pop it into the fridge to rest for at least 30 minutes.
  3. Get your 8 small (10 cm) non-stick loose-bottomed tart tin and preheat your oven to 180ºC. Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about 0,5 cm thick. Carefully roll your pastry around the rolling pin, then unroll it carefully over your small tins. Ease the pastry into the tins, making sure you push it into all the sides. Trim off any excess by running a knife along the top of the pastry case.
  4. Fill the case right up to the top with peas or lentils, and in your preheated oven. Take the case out, carefully remove the peas, and then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.

For pistachio filling

  • 150 gr brown sugar
  • 150 gr unsalted butter, softened at room temperature
  • 150 gr ground almonds
  • 45 gr flour
  • 5 gr baking powder
  • 3 eggs
  • good splash of brandy
  • 100 gr pistachios

Mix all ingredients except pistachios. Spread mixture into the tart shell, then sprinkle over the pistachios. Bake for 25 minutes, till set and golden. Serve warm.