Cranberry & Pistachio Custard Tart
1 3/4 cup plain flour
125 g chilled butter chopped
2 egg yolks
6 tsdp Water
1/3 cup caster sugar
130 g whole dried cranberries
80 g whole pistachio nuts
1 cup thickened cream
9 g melted butter
5 tsp caster sugar
For the sweet shortcrust pastry:
Place the flour , sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs.
add egg and water
Add the egg yolk and water and process until the dough just starts to come together.
Turn the dough onto surface
Turn the dough onto a lightly floured surface and knead lightly until smooth. Shape into a ball and place in the fridge for 30 minutes to rest.
For the filling:
Preheat oven to 180° degrees fan-forced, roll out pastry on a floured surface and press into a greased 20cm diameter tart tin.
Beat the cream
Beat the cream and egg together and then beat in caster sugar. Add the melted butter and beat for approximately 1 minute. Spread cranberries and pistacchio nuts over the pastry shell and then pour the cream mixture over the cranberries and pistachio nuts in the tart tin.
Bake for approximately 30 minutes and allow to cool on a wire rack prior to serving.