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Cranberry & Pistachio Custard Tart

Cranberry & Pistachio Custard Tart



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Step 1
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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.

Step 2
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add egg and water

Add the egg yolk and water and process until the dough just starts to come together.

Step 3
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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.

Step 4
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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.

Step 5
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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.

Step 6
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Bake for approximately 30 minutes and allow to cool on a wire rack prior to serving.

  • Medium

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