White chocolate and pistachio tarts
( MAKES 8 )
Photo by Babiche Martens
For something special and pretty, you can’t go past these tarts made with white chocolate and fresh pink raspberries. Serve as a grand finale after a meal.
- Preheat an oven to 180C.
- Roll pastry on a lightly floured board to about 3-4mm thick and line 8 x 10cm tart tins. Bake blind for 15 minutes. Turn oven to 160C.
- To make the filling, heat the cream to boiling point then pour over the chocolate and stir until completely smooth.
- Whisk the egg with the sugar and cardamom, then pour in the cream mixture. Add half the pistachios. Place into a pouring jug and divide the mixture evenly between the pastry cases. Bake in the oven for 20 minutes until just set. Remove and cool completely before removing from the tins.
- Serve with fresh raspberries, a dusting of raspberry powder and the remaining pistachios.
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