| | Florentine tarts
Florentine tarts
Florentine tarts 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Brush 8 round 2.5cm-deep, 8.5cm (base measurement) fluted tart tins, with removable bases, with melted butter. Process the pecans in a food processor until finely chopped. Add the flour, sugar and butter. Process until the mixture resembles breadcrumbs. Add the egg and process until the pastry just comes together. Turn onto a lightly floured surface and gently knead until smooth.
  2. Reserve one-third of the pastry. Wrap in baking paper and place in the fridge. Divide remaining pastry into 8 portions. Roll out 1 portion on a lightly floured sheet of non-stick baking paper until 5mm thick. Line 1 prepared tin with the pastry and trim excess. Repeat with remaining pastry portions. Place on a baking tray in the fridge for 15 minutes to rest.
  3. Preheat oven to 180?C. Line pastry cases with non-stick baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for a further 5 minutes. Set aside to cool slightly.
  4. Combine the chocolate, pistachio, fruit mince and cherry in a bowl. Divide among tart cases. Coarsely grate the reserved pastry. Top the tarts with the pastry. Bake for 25-30 minutes or until pastry is crisp and light golden. Set aside in the tins to cool. Dust with icing sugar. Serve with custard or cream.
Time for preparing:
45 min.


  • Melted butter, to grease
  • 180g pecans
  • 250g (1 2/3 cup) plain flour
  • 45g (1/4 cup) icing sugar
  • 180g butter, chilled, chopped
  • 1 egg
  • 100g Nestle Plaistowe Premium Dark Cooking Chocolate, finely chopped
  • 75g (1/2 cup) unsalted pistachio kernels, coarsely chopped
  • 165g (1/2 cup) fruit mince
  • 50g (1/4 cup) glace cherries, coarsely chopped
  • Pure icing sugar, to dust
  • Custard or double cream, to serve