Raspberry & Pistachio Tart

Prep Time


Cook Time

20 min




375375 g Country Range Shortcrust Pastry

500500 g fresh raspberries

1/2 1/2 pint Country Range Custard (Powder or Mix made up to a thick consistency)

4 4 tbsp Country Range Whipping Cream, whipped

handful of Country Range Pistachio Nuts

Country Range Apricot Jam, for glaze

Multiply by
  • 1Roll out the pastry and place into a tartlet case.
  • 2Bake blind for approximately 20 minutes at 175°C then allow to cool.
  • 3Make up the custard to a thick consistency, allow to cool then beat in the whipped cream.
  • 4Pipe the mixture into the pastry cases, then top with raspberries.
  • 5Add a little warm water to the apricot jam and glaze the raspberries.
  • 6Dust the pistachio nuts with icing sugar and bake in the oven until they begin to crystallise.
  • 7Sprinkle the pistachios over the raspberries and serve.