RASPBERRY & PISTACHIO TART
By Nestlé Serves: 8
INGREDIENTS
For the filling:
• 200g mascarpone
• 120g ricotta
• 150g Nestlé Full Cream Sweetened Condensed Milk
For the tart case:
• 100g almond flour
• 90g icing sugar
• 2g salt
• 150g butter, salted
• 200g self-raising flour
• egg
• 3g vanilla extract
To serve:
• 50g raspberries
• 55g pistachios, raw
• Nestlé Milkybar Flavoured Dessert Topping, to drizzle
ESSENTIAL RECIPES- DESSERTS
METHOD
1. For the filling: In a bowl of an electric mixer, beat together the mascarpone and ricotta until smooth. Add the Nestlé Full Cream Sweetened Condensed Milk, mix until well combined, then cover and refrigerate until needed.
2. For the tart case: On a clean surface, combine the almond flour with the self-raising flour. Make a well in the centre and add the icing sugar, salt, butter, egg and vanilla. Using your fingertips, work together until a dough forms. Wrap in cling film and refrigerate for about 1 hour.
3. Preheat the oven to 180 ° C. Roll out the pastry to about 1cm thick and line a greased 24cm tart tin. Place baking paper on top and fill with dry beans or rice. Blind bake for 15 minutes, then remove the paper and beans / rice and bake for a further 5 minutes.
4. Allow the tart case to cool completely before adding the filling.
5. Pour in the filling, smooth the top and garnish with raspberries, pistachios & a drizzle of Nestlé Milkybar Flavoured Dessert Topping.
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