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Arabian night tart Add "Arabian night tart" to FavouritesAdd to Favourites
Ingredients
- For the pastry
- 125g/4½oz caster sugar
- 1 medium free-range egg
- 250g/9oz plain flour
- 125g/4½oz salted butter, chilled and diced
- 1 free-range egg, white only
- For the pistachio frangipane
- 100g/3½oz unsalted pistachio nuts, shelled
- 30g/1oz ground almonds
- 100g/3½oz salted butter, softened
- 80g/3oz caster sugar
- 2 large free-range eggs
- 20g/¾oz runny honey
- For the cardamom crème pâtissière
- 80g/3oz sugar
- 4 large free-range eggs, yolks only
- 50g/1¾oz cornflour
- 500ml/18fl oz whole milk
- 20g/¾oz honey
- 1 cardamom pod
- 30g/1oz unsalted butter
- For the fruit topping
- 175g/6oz blueberries
- 1 large pomegranate, kernels only
- 200g/7oz seedless white grapes, sliced in half along the width
- 1 pink dragon fruit, flesh only, sliced
- 5 tbsp smooth apricot jam
- handful unsalted pistachio nuts, shelled and crushed
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