Blood Orange & Pistachio Tartlets
Crisp pastry tartlets filled with honey-ricotta cream, blood orange segments and pistachios.
Ingredients
For 2 servings
- 60 g plain flour
- 57 g cold unsalted butter, diced
- 12 g sugar
- 1.5 g salt
- 30 g ice water
- 2 piece blood oranges
- 38 g pistachios, chopped
- 120 g ricotta
- 20 g honey
- 1.5 g vanilla extract
Nutrition / serving
- Calories
- 380 kcal
- Protein
- 7 g
- Carbs
- 37 g
- Fat
- 23 g
Allergens: Gluten, Milk, Nuts, dairy, gluten, tree_nuts
Estimated from ingredient data.
Method
Heat the oven to 190°C. Pulse the flour, butter, sugar and salt to crumbs, then add the ice water to a dough.
Roll out and line two 10 cm tartlet tins; prick the bases and bake for 12–15 minutes, until golden; cool.
Segment the blood oranges, discarding the pith and membrane.
Mix the ricotta with the honey and vanilla.
Spread the ricotta cream into the tartlets, top with the orange segments and pistachios, and serve.
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