Baby Raspberry Pistachio Tarts
rating 1 vote
An amazing little gems of flavour.
200g cream cheese
100g (roughly) very thick, cold custard, made from powder
zest from a medium orange finely grated
2 tbsp good quality raspberry seedless jam
2 tbsp finely chopped mint
75g finely chopped pistachios
36 fresh large raspberries
icing sugar to sprinkle over
36 baby pastry tartlets
Place the cream cheese, custard, zest and jam into a bowl and mix well.
Add the finely chopped mint and pistachios fold in.
Pipe into the bottom of the baby tartlets.
Place a raspberry on top and sprinkle with a few more pistachio crumbs.
Dust well with icing sugar and serve.
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