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How to make Pistachio frangipane tarts

Yield = 24
Prep time: 0:45
Cook time: 0:15
Total time: 1:00

Ingredients

Tart shells

  • 185g butter, softened
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups Lighthouse Cake, Biscuit and Pastry plain flour

Filling

  • 75g butter, melted
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1/3 cup almond meal
  • 1/3 cup plain flour
  • 1/2 cup pistachio, finely chopped

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced.
  • Step 2 Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine.
  • Step 3 Grease two 12-hole, 1 1/2 tablespoon-capacity mini muffin pans. Press 1 level tablespoon mixture into 1 hole of prepared pan. Press mixture around edge of hole to form a tart shell. Repeat with remaining mixture.
  • Step 4 Make filling: Combine filling ingredients in a bowl. Spoon into shells. Bake for 15 minutes or until pastry is golden and filling set. Cool in pans for 5 minutes. Transfer to wire rack to cool completely. Serve.