Individual Raspberry & Pistachio Tarts

Name: Individual Raspberry & Pistachio Tarts
Yield: Makes eight individual tarts
Ingredients: Eight 11.5 cm tart crusts made from Sweet Pastry Dough; Eight 11.5 cm tart crusts made from Sweet Pastry Dough; 130 g caster sugar; 85 g unsalted butter, melted; 3 medium egg whites; Pinch of salt; 1 teaspoon vanilla extract; 70 g very green pistachios, skins removed (see Note), finely ground in a food processor; 1 tablespoon kirsch or white rum; 1 tablespoon kirsch or white rum; icing sugar for finishing; 340 g fresh raspberries, picked over but not rinsed; 100 g unbleached plain flour

Preparation info

Makes
eight
individual tarts

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

The pistachio filling in these tarts is very much like the small French cake known as a financier. Less rich and more flavourful than the typical nut-based tart filling called frangipane, it creates a moist and subtle background for the berries. A spoonful of lightly sweetened whipped cream would be good with these.

Ingredients

Eight 11.5 cm tart crusts made from Sweet Pastry Dough
3 medium egg whites

Pastry
Dessert
Pie
Vegetarian

Method

Set a rack at the lowest level in the oven and preheat to 200°C/gas mark 6. Arrange the tart tins on a Swiss roll tin.
Whisk the egg whites and salt by hand in a mixing bowl and whisk in the sugar.
Whisk in the butter, followed by the rum and