• 200g sweet pastry
  • 1 yolk egg
  • 1 tbsp caster sugar
  • 1 tsp cornflour
  • 200ml crème fraîche
  • ½ vanilla pod, split down the middle
  • to decorate blueberries
  • candied orange and lemon zest slivers, to decorate
  • 50g caster sugar
  • 50g pistachios, shelled


  • STEP 1

    Roll the pastry out thinly on a lightly floured work surface. Stamp out 12 × 8cm discs with a cutter and line a 12-hole mini-muffin tin (available from good cookshops and Prick the bases with a fork and chill for 30 minutes.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4 and put in a baking sheet.

  • STEP 3

    Line each of the tartlets with a small square of foil and 1 tsp of rice. Put on the heated baking sheet and bake for 10 minutes until golden. Cool.

  • STEP 4

    To make the custard, whisk together the egg yolk, sugar and cornflour in a small bowl. Heat the crème fraîche and the split vanilla pod in a small saucepan until just below boiling point. Pour the hot crème fraîche over the egg mixture, stirring constantly. Return the custard mixture to the pan over a low heat. Stir constantly until the custard thickens and just starts to bubble. Remove from the heat, pour into a bowl, discard the vanilla pod and cover the surface of the custard with clingfilm to prevent a skin forming.

  • STEP 5

    To make the pistachio praline, put the caster sugar and 2 tbsp water in a small pan over a low heat to dissolve the sugar. Bring to the boil and continue to cook, without stirring, until the caramel turns pale amber.

  • STEP 6

    Add the pistachios and cook until the caramel turns deep amber coloured. Remove from the heat and tip onto a greased baking sheet to cool. When cold, chop into pieces.

  • STEP 7

    Fill the tart shells with the custard and top with the pistachio praline, blueberries or slivers of candied orange and lemon zest.


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