Photography: James Moffatt / Styling: Steve Pearce
These individual pistachio and raspberry tarts make an elegant dessert with minimal effort. The buttery pistachio cakes bake until lightly golden, creating a tender, nutty base for the generous topping of fresh raspberries. Each berry is filled with smooth pistachio spread, adding a rich, creamy surprise that complements the fruit’s bright tartness. With their jewel-like colours and neat individual portions, the tarts are perfect for afternoon tea, dinner parties or special celebrations. Prepare the bases ahead, then decorate once cool for an impressive finish. Serve as they are or with a dollop of cream on the side.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Brush 4 x 10cm (base measurement) loose-bottom tart tins with butter and lightly dust with flour. Set aside.
Combine ground pistachio, flour, salt and baking powder in a large bowl. Stir well to combine. Set aside.
In a stand mixer, beat sugar, butter and vanilla for 4 minutes, or until light in colour. Add eggs, one at a time, beating well after each addition. Add flour mixture, and beat until just combined.
Divide between tart tins. Place on a large baking tray and bake for 25 minutes or until light golden. Set aside to cool completely.
Place pistachio paste in a piping bag fitted with a 5mm nozzle. Pipe pistachio into each raspberry. Arrange on top of tart and pipe remaining pistachio paste in between raspberries. Serve.
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