for 8 pieces

Cream

1 ½ dl	milk
50 g	unsalted, shelled pistachios
60 g	sugar
1	fresh egg
1 pinch	bourbon vanilla powder
1 ½ leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Dough

1	sheet of pastry, rolled into rectangles (approx. 25 x 42 cm)

Tart

½ dl	full cream, beaten until stiff

To decorate

250 g	raspberries
2 tbsp	unsalted, shelled pistachios, coarsely chopped

How it's done

Cream

Place the milk and pistachios in a measuring cup, puree, pour into a pan. Add the sugar, egg and vanilla, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat. Stir the gelatine into the hot cream. Pour the through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr.

Dough

Roll out the dough, cut into a rectangle (approx. 15 x 40 cm), place on a baking sheet along with the baking paper. Prick the base firmly with a fork. Cover the dough with baking paper, weigh down with dried pulses.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, remove the pulses and baking paper, bake for a further 5 mins. Remove from the oven, allow to cool slightly, remove from the baking sheet , leave to cool completely on a rack.

Tart

Using the whisk on a mixer, whisk the cream until smooth. Carefully fold in the whipped cream using a rubber spatula, spread over the tart base, cover and chill for approx. 30 mins.

To decorate

Arrange the raspberries on top of the tart, sprinkle with the pistachios.

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