Home Recipes Desserts And Puddings Gingernut, Morello Cherry and Pistachio Crumb Tart recipe

Gingernut, Morello Cherry and Pistachio Crumb Tart recipe

With thanks to Odysea for the delicious recipe by Irini Tzortzoglou

Gingernut, Morello Cherry and Pistachio Crumb Tart recipe

Ingredients

For the tarts

one pack feuille de bric pastry (or filo)
50g butter, melted for brushing
1 egg

For the crumb

100g Pistachios, roughly chopped
75g Panko breadcrumbs
3 tbsp Caster sugar
1 tsp Ground ginger
60g Unsalted butter

To serve

75g Ginger nuts, roughly crushed
500g Authentic Greek yogurt
1 jar Odysea x Kew Morello Cherry Compote
Edible flowers (optional)

With thanks to Odysea for the delicious recipe using their Morello Cherry Preserve

Originally these preserves are called ‘spoon-sweets’ in Greece as they are served on a spoon, alongside a cup of coffee and shared as a gesture of hospitality

Recipe by Irini Tzortzoglou

"I used feuille de bric to make the tart cases for this canape but filo tart cases would work also. Cut the filo into strips 5cm wide and then into squares. Stack 3 squares brushing with butter between the layers and press into the forms of a muffin tin at odd angles. Bake in a preheated oven at 180C for 8-10 minutes or until golden. Leave to cool before using. The tart cases store well in an airtight container for a few days. For the feuille de bric, you will need a number of mini carbon steel cake muffin moulds and re-use them."

Method

  1. Preheat the oven to 180C.
  2. To make the crumb, mix the chopped pistachios, panko breadcrumbs, sugar, ginger and butter in a flat oven tin, using your hands to massage to rough breadcrumb consistency. Bake for 7 minutes or until golden. Cool and keep in an airtight container or glass jar until needed.
  3. To make the tart cases, whisk an egg into a small bowl and keep to the side. Melt the butter and keep to the side. Using an 8cm diameter cutter, cut out circles from each feuille de bric.
  4. Put half your tart moulds onto a baking tray facing upwards and half upside down. Brush them all with a little butter.
  5. Brush a circle of bric with beaten egg. Top with another piece of bric, brush again and then a third. Centre each finished circle onto the moulds which are turned upside down and use the others to cover them pressing down to hold them in place and facilitate the fluted shape. Bake the tarts for a few minutes until golden, 7-10 minutes approximately.
  6. To serve, strain most of the syrup from the cherries into a clean jar and keep to use over ice cream.  Spoon the yogurt into a piping bag and cut its tip 1cm wide.   Spoon half a tsp of ginger nut crumb into the base of each tart and top with a little yogurt (you can use microscales to help you.  Allow 15g of yogurt for each tart).  Use a teaspoon to make a little indent in the middle of the yogurt and spoon 3-4 cherries into it.
  7. Last, sprinkle with some crumb and decorate with a little viola or other edible flowers.

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