Florentine tarts

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Florentine tarts


Get ahead and freeze these irresistible florentine tarts, ready to treat friends and family all through the festive season.

Cooking Time

Preparation Time :1 Min

Cook Time : 45 Min

Total Time : 46 Min


Serves :
  • 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


  • 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.
  • 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.
  • Preheat oven to 180ºC. 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.
  • 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.