ingredients:
- 4–5 tbsp (65–80g) Pistakio Cream
- 1 pack puff pastry
- smash foods strawberry or raspberry chia jam
- 1 egg + 1 tsp water, lightly beaten
- demerara sugar for sprinkling
- pulsed pistachios for sprinkling
for the glaze:
- 2 tbsp (15g) powdered sugar
- 1 heaping tbsp strawberry jam
- 2 tsp (11g) Pistakio Cream
- splash of vanilla extract
- 2–3 tsp (10–15ml) cream
- pinch of salt
instructions:
- heat your oven to 400°F(with convection) or 425°F(without convection).
- roll out your puff pastry and cut out an even number of hearts.
- fill with ~1tsp jam, top with some Pistakio Cream. spread around the heart leaving a border—be careful not to overfill!
- brush the exposed dough with egg wash, top with another dough heart and seal.
- crimp around the edges using a fork. brush the surface with the remaining egg wash, sprinkle with demerara sugar and pulsed pistachios.
- bake according to package instructions or until golden. ~10-12mins
- while they are in the oven, make your glaze by combining all ingredients in a bowl and whisking until smooth.
- once your tarts are completely cool, top with glaze and enjoy!
