A light, summery ‘no bake’ version of a bakewell tart
This is a ‘no bake’ version of a bakewell, I suppose—lighter for summer, but with the same balance of nuts and fruit.
For the pastry:
225g plain flour
1 large egg
For the filling:
200g caster sugar
200g unsalted, shelled pistachios
300g cherries, pitted and halved
2 tbsp raspberry vinegar
150ml double cream
2 tsp good vanilla extract
50g icing sugar
1 x 23cm loose-bottomed tart tin
Mix the pastry ingredients in a food processor until breadcrumb texture. Pull together and refrigerate for 30 mins. When chilled, roll it out and line a 23cm loose-bottomed tart tin. Using baking beans and greaseproof paper, blind bake for 20 mins at 180C, then remove the baking beans and paper and cook for a further 10 mins. Trim any excess pastry and set aside to completely cool.
Add 150g caster sugar to a heavy pan and heat on medium/high until the sugar caramelises and turns dark golden. Add the pistachios and cook for a further 2 mins. Pour onto greaseproof paper to cool completely, then refrigerate.
Add the cherries to a saucepan with 50g caster sugar and the vinegar. Cook for 5 mins on a medium heat until the cherries are glazed and just starting to collapse. Set aside to completely cool.
Using a large mixing bowl, beat the mascarpone, cream and vanilla until it forms peaks. Blitz up the pistachio praline in a food processor, leaving a few shards for decoration. Add the blitzed praline to the mascarpone mix. Spoon the mix into the pastry case, then top with the cherries and remaining praline.
Recipe: Luke Mackay