Summer Tarts with Pistachio and Honey Dip Crust

Summer Tarts with Pistachio and Honey Dip Crust

Ingredients

  • 12 pre-made sweet or plain tartlet shells
  • ½ cup thick honey
  • ¾ cup very finely chopped pistachio nuts
  • 200 grams mascarpone
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons icing sugar
  • ½ teaspoon each cardamom spice and mixed spice
  • summer berries or diced stone fruits
  • pomegranate seeds
  • edible flowers
A Middle-Eastern twist on a summer classic, these spiced tarts are a perfect sweet treat
  1. Brush the tartlet shell rims generously with the honey then dip each into the pistachio crumbs. Set aside until ready to serve.
  2. Fold the lemon zest, icing sugar and spices into the mascarpone and chill until ready to serve.
  3. To serve, fill the nut-dipped pastry shells with a dollop of mascarpone cream and top with summer berries or sliced stone fruits. Decorate with pomegranate seeds and flower petals.
  4. Makes at least 12

    Tips: You can use different nuts such as pecans or almonds and dip into maple syrup instead of honey. Fold lemon curd or berry jam into the mascarpone instead of icing sugar and spices. Use chocolate mousse or dulce de leche as a tartlet filling.

We’ve made it easier to shop through our website liquorland.co.nz – simply select your store, select your order and pay – it’s as simple as that!