Peach Pistachio Tartlets
By Sandra Dusza
Yield
Ingredients
For the tartlets:
250 g wheat flour
50 g sugar
120 g margarine
1 pinch of salt
60 ml tap water
Some flour and margarine for the molds
For the filling:
20 g vanilla custard powder
2 tbsp sugar
250 ml plant-based milk (e.g. oat or soy milk)
If desired: 2 tbsp rum
Decor:
8-10 peach halves from the tin
A few chopped pistachios
As desired: Easter decoration
Instructions
1. Place all the ingredients for the tartlets in a mixing bowl and knead with your hands to form an even dough. After kneading, cover the dough with cling film and place in the fridge for 20 minutes.
2 In the meantime, grease the tartlet tins with a little margarine and dust them with flour.
3. After the chilling time, divide the dough into 8-10 equal parts and press it evenly into the tartlet molds. Prick the dough a few times with a fork before baking the tartlets in a preheated oven at 338 degrees Fahrenheit for about 15 minutes.
4. Leave the tartlets to cool after baking. Meanwhile, mix the milk with the sugar and vanilla custard powder and bring to a boil so that the mixture thickens. If desired, the rum can be added shortly before the end of the cooking time.
5. Immediately after cooking, pour the pudding evenly into the tartlet molds, smooth out and leave to cool completely.
6. Once cooled, place half a peach in the middle of the pudding, sprinkle some chopped pistachios around it and decorate as desired.
American Pistachio Growers
