Florentine tarts

Florentine tarts

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Get ahead and freeze these irresistible florentine tarts, ready to treat friends and family all through the festive season.

The ingredient of Florentine tarts

  1. Melted butter, to grease
  2. 180g pecans
  3. 250g (1 2/3 cup) plain flour
  4. 45g (1/4 cup) icing sugar
  5. 180g butter, chilled, chopped
  6. 1 egg
  7. 100g Nestle Plaistowe Premium Dark Cooking Chocolate, finely chopped
  8. 75g (1/2 cup) unsalted pistachio kernels, coarsely chopped
  9. 165g (1/2 cup) fruit mince
  10. 50g (1/4 cup) glace cherries, coarsely chopped
  11. Pure icing sugar, to dust
  12. Custard or double cream, to serve

The instruction how to make Florentine tarts

  1. Brush 8 round 2.5cm-deep, 8.5cm (base measurement) fluted tart tins, with removable bases, with melted butter. Process the pecans in a food processor until finely chopped. Add the flour, sugar and butter. Process until the mixture resembles breadcrumbs. Add the egg and process until the pastry just comes together. Turn onto a lightly floured surface and gently knead until smooth.
  2. Reserve one-third of the pastry. Wrap in baking paper and place in the fridge. Divide remaining pastry into 8 portions. Roll out 1 portion on a lightly floured sheet of non-stick baking paper until 5mm thick. Line 1 prepared tin with the pastry and trim excess. Repeat with remaining pastry portions. Place on a baking tray in the fridge for 15 minutes to rest.
  3. Preheat oven to 180u00baC. Line pastry cases with non-stick baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for a further 5 minutes. Set aside to cool slightly.
  4. Combine the chocolate, pistachio, fruit mince and cherry in a bowl. Divide among tart cases. Coarsely grate the reserved pastry. Top the tarts with the pastry. Bake for 25-30 minutes or until pastry is crisp and light golden. Set aside in the tins to cool. Dust with icing sugar. Serve with custard or cream.

Nutritions of Florentine tarts

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