These sweet pastry tartlets have a raspberry and rose cream filling and are topped with raspberries and crushed pistachios.
For the Pastry (makes 6 tartlets with a 3 inch diameter)
- 100g plain flour
- 50g unsalted butter (cubed) plus extra for greasing the moulds
- 25g caster sugar
- a pinch of salt
- 1 egg
To make the pastry, pop the flour, sugar, salt and the butter into a food processor and blitz until the mixture looks like breadcrumbs. This won’t take long so be careful not to overwork the flour, just a few pulses will do. In a separate bowl, whisk the egg slightly with a fork. Pour about half of the egg into the food processor and blitz together. If the mixture doesn’t come together add a little bit more egg and blitz again. Stop adding egg once the pastry comes together into a ball. Sprinkle some flour on the pastry, and wrap in cling film. Pop in the fridge to chill for at least 20 minutes.
Meanwhile, brush the moulds all over with softened butter. Once the pastry has chilled, sprinkle your workspace with flour and roll out the pastry. For small tartlets, a thinner pastry is best so try to roll it out until it’s about 2-3mm thick. Cut out the pastry with a circular cutter that’s a little larger than your moulds. Ease the pastry into the moulds and press firmly against the base and the sides. Put the pastry back in the fridge to chill again for another 20 minutes.
Preheat the oven to 190°C. Prick the base of the chilled tartlets two or three times with a fork. Trim the edges with a sharp knife. Line each tartet with baking paper and fill with baking beans or rice. Place on a tray and bake for 12-15 minutes. Remove the baking beans and paper, then bake for a further 3-5 minutes until golden and dry to the touch . Once baked, leave in the moulds to cool down.
For the filling
- 100ml double cream
- 50g mascarpone cheese
- 2tbsp icing sugar
- 1/4 tsp rose water
- a punnet of raspberries
- 25g pistachios
Whisk the cream, mascarpone and icing sugar together until all combined and forms soft peaks. Add the rose water and mix in. Rose water is very strong so you can add more if you like, but best to taste as you go to stop your cream tasting too soapy. In a separate bowl, roughly crush up some raspberries with a fork. For 6 tartlets, I used 12 raspberries. Add the raspberries to the cream and fold in.
Spoon or pipe the cream into the pastry shells and smooth over with a palette knife. Top with a couple of raspberries. Finally, crush up some pistachios in a pestle and mortar and sprinkle over the top. Keep these tartlets chilled (because of the cream) and enjoy!
