Ingredients
- sweet pastry 200g
- egg 1 yolk
- caster sugar 1 tbsp
- cornflour 1 tsp
- crème fraîche 200ml
- vanilla pod ½, split down the middle
- blueberries to decorate
- candied orange and lemon zest slivers to decorate
- caster sugar 50g
- pistachios 50g, shelled
Method
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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 lakeland.co.uk). Prick the bases with a fork and chill for 30 minutes.
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Step 2
Heat the oven to 180C/fan 160C/gas 4 and put in a baking sheet.
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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.
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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.
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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.
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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.
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Step 7
Fill the tart shells with the custard and top with the pistachio praline, blueberries or slivers of candied orange and lemon zest.
Nutritional Information
- Kcals 201
- Carbs 16g
- Protein 2.3g
- Fat 14.6g
- Salt 0.11g
- Saturates 6.5g
- Fibre 0.4g
