Spiced Cherry and Pistachio Tart Recipe

Spiced Cherry and Pistachio Tart recipe

Prep 20 mins
Cooking 1hr 15mins (plus cooling & chilling time)
Serves 8-10

INGREDIENTS

350g pitted cherries, plus extra whole cherries to serve
100g caster sugar
2 tsp finely grated fresh ginger
Juice of ½ lemon
1 pkt (435g) Carême Vanilla Bean Sweet
Shortcrust Pastry Sheet
300g crème fraîche
150ml pouring cream
2 tbs brown sugar
1 tbs brandy
Icing sugar, for dusting (optional)

PISTACHIO FILLING
130g butter, softened
½ cup (110g) caster sugar
¼ cup (55g) brown sugar
Finely grated rind & juice of ½ orange
1½ tsp vanilla bean paste
3 eggs
90g slivered pistachios, plus extra to serve
90g coarsely chopped almonds
½ cup (75g) self-raising flour
½ tsp ground ginger
½ tsp ground cinnamon

METHOD

1 Place 200g of the pitted cherries with the caster sugar, ginger, lemon juice and 40ml water in a small saucepan over medium-high heat. Cook until sugar dissolves. Bring to the boil and cook, stirring occasionally, for 6-8 mins until mixture reaches a jam consistency. Set aside to cool completely.

2 Line a 3cm-deep, 24cm-diameter fluted tart pan with removable base with the pastry, pressing into side and base. Trim the edge, reserving excess pastry. Place prepared pan in fridge for 15 mins to chill. Remove from fridge. Spread cherry jam mixture evenly over base. Return to fridge until required.

3 Preheat oven to 160°C (fan-forced). Combine the excess pastry and roll out on a lightly floured surface to 3mm thick. Transfer the pastry to a lightly floured tray. Place in the fridge for 15 mins to chill. Cut out shapes using star-shaped cutters of various sizes. Place pastry stars on a baking tray lined with baking paper. Bake for 8-10 mins until shortbread turns golden brown around the edges. Cool. Store in an airtight container for up to 3 days.

4 To make the pistachio filling, place the butter, caster sugar, brown sugar, orange rind, orange juice and vanilla paste in an electric mixer. Beat for 4-5 mins until light and fluffy. Beat in the eggs, one at a time, scraping down sides of bowl between additions. Place nuts, flour and spices in a food processor. Process to form a fine meal. Add nut mixture to egg mixture and beat to combine. Spread batter evenly into prepared tart case. Top with the remaining pitted cherries and bake for 45-50 mins until golden brown. Set aside to cool to room temperature.

5 Use an electric mixer to whisk the crème fraîche, pouring cream, brown sugar and brandy in a medium bowl until soft peaks form. Spoon onto top of the tart. Decorate the top of the tart with the extra cherries, shortbread stars and the extra slivered pistachios. Dust with icing sugar, if using.

You could also try this super easy recipe for Peach and Prosecco Trifle