Strawberry, blueberry and pistachio tartlets

  • Total Time

    1h 20m
    • Prep Time

      1h 0m
    • Bake Time

  • Serves


  • Skill Level

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These individual strawberry, blueberry and pistachio tartlets are great for a dinner party dessert or for a Summer garden party.


  1. First place the pistachio nuts in a food processor and blitz until finely chopped, then put to one side.

  2. Put the butter and egg into the food processor and whizz until creamy, add the flour, icing sugar and cornflour gradually until the dough comes together, then add the finely chopped pistachio nuts and pulse until evenly mixed.

  3. Tip the pastry out into a lightly floured surface and knead until smooth, then press into a disc, wrap in cling film and put in the fridge for about 1 hour.

  4. To make the filling pour the cream into a large bowl, add the vanilla bean paste and icing sugar and whisk until it forms soft peaks. Place this in the fridge until you need it.

  5. Preheat the oven to 190°C (fan 170°C, gas mark 5). Remove the pastry from the fridge.

  6. Hull and quarter the strawberries and place in a bowl, sprinkling over the caster sugar.

  7. Unwrap the pastry and place on a lightly floured surface and roll out to a thickness of a £1 coin. Cut 6 discs large enough to line the tartlet tins, then place the pastry in the tin and carefully press into the edges. Roll a rolling pin over the top of each case to remove any excess pastry. Repeat for all 6 tartlet tins. The chill in the freezer for 15 minutes.

  8. Remove from the freezer and line each tartlet with baking parchment and baking beans and blind bake for 15 minutes. After 15 minutes remove the parchment and baking beans and bake for a further 5 minutes until golden and crisp. Leave to cool completely.

  9. To finish the tartlet spoon some of the cream mixture into the tart case. Pour the blueberries into the bowl with the strawberries and stir to coat the blueberries with some of the juice from the strawberries and sugar.

  10. Spoon the fruit onto the cream and arrange so the fruit is evenly spread. Sprinkle the chopped pistachio nuts on top. Serve within an hour.

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