RASPBERRY & PISTACHIO TART

Serves: 8

INGREDIENTS

For the filling:
• 200g mascarpone
• 120g ricotta
• 150g Nestlé Full Cream Sweetened Condensed Milk

For the tart case:
• 100g almond flour
• 90g icing sugar
• 2g salt
• 150g butter, salted
• 200g self-raising flour
• 1 egg
• 3g vanilla extract

To serve:
• 50g raspberries
• 55g pistachios, raw
• Nestlé Milkybar Flavoured Dessert Topping, to drizzle

METHOD

1. For the filling: In a bowl of an electric mixer, beat together the mascarpone & ricotta until smooth. Add the Nestlé Full Cream Sweetened Condensed Milk, mix until well combined, then cover & refrigerate until needed.
2. For the tart case: On a clean surface, combine the almond flour with the self-raising flour. Make a well in the centre & add the icing sugar, salt, butter, egg & vanilla. Using your fingertips, work together until a dough forms. Wrap in cling film & refrigerate for about 1 hour.
3. Preheat the oven to 180°C. Roll out the pastry to about 1cm thick & line a greased 24cm tart tin. Place baking paper on top & fill with dry beans or rice. Blind bake for 15 minutes, then remove the paper & beans/rice and bake for a further 5 minutes.
4. Allow the tart case to cool completely before adding the filling.
5. Pour in the filling, smooth the top & garnish with raspberries, pistachios & a drizzle of Nestlé Milkybar Flavoured Dessert Topping.