210g White Spelt Flour    
100g butter           
100g icing sugar           
1 egg           
30g chopped peeled pistachio           
10g pink peppercorns

Pastry cream           

500ml milk           
5 egg yolks           
125g sugar           
50g corn flour
2 tblsp Kirsch
100ml whipping cream
100g mixed berries (raspberry, strawberry, blackberry, and blueberry) 30g white chocolate

Cream together the butter and sugar. Add the egg in small amounts and then gently incorporate the flour until a paste is formed. Mix in the chopped pistachios and peppercorns. Leave to rest in the fridge for at least one hour and then roll out to approximately ½ cm thickness. Line the tartlet cases and bake in the oven at 180oC for 7-8 minutes, until golden. Remove and leave to cool. Melt the white chocolate and brush the inside of the pastry cases.

Pastry cream - Whisk together the egg yolk and sugar until white. Add the corn flour and mix until smooth. Bring the milk to the boil in a saucepan and pour onto the egg yolks, sugar and corn flour mixture. Mix and then pour back into the saucepan. Continue to heat and whisk until the mixture comes to the boil and thickens. Remove and cool.

To finish - Whip the cream until it reaches soft peaks. Add the kirsch to the pastry cream and then fold in the cream. Place a spoonful of this mixture into each tartlet and then arrange the berries on top. Dust with icing sugar to finish.

Chefs tip - When you have lined the tartlet moulds with the pastry, place into the freezer to rest and chill. Then cook straight from the freezer, it will help reduce any shrinkage

Kindly Donated by
Adam Fellows


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