St. Patrick’s Pistachio Clover Tartlets

Ingredients

• 1 pack Mission Spinach and Herb Super Soft Wraps

   

• Clover tartlet shells:

  30g unsalted butter, melted

   

• Pistachio praline:

  100g caster sugar

  2 tbsp water

  100g shelled pistachios

   

• Pistachio custard:

  2 egg yolks

  50g caster sugar

  25g cornstarch

  Small pinch of salt

  250ml milk

  30g unsalted butter, cut into small cubes

  80g smooth pistachio spread

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Instructions

• Step 1

  To make the pistachio praline, place the caster sugar and water in a medium-sized saucepan. Bring to a gentle boil over medium heat but do not stir the mixture.

• Step 2

  Once the sugar is completely dissolved and the mixture is bubbling around the edges of the saucepan, gently swirl the pan to ensure even colouring of the sugar. Allow the sugar to caramelise for 4-5 minutes, swirling occasionally, or until it is lightly golden – watch the sugar carefully, once it starts to change colour it will darken quickly. Remove from the heat and stir in the pistachios.

• Step 3

  Pour the pistachio praline mixture out onto a baking paper lined tray and set aside to cool fully, once it is cool blitz it in the food processor to turn it into a crumb to use in the base of the tarts.

• Step 4

  To make the clover shells, heat the oven to 150°C. Cut a four-leaf clover template that fits neatly inside the cup of a 12-hole muffin tin out of baking paper. Lay the clover template on a flat wrap and, using a sharp knife, run around the outside of the template to cut a four-leaf clover from the wrap.

• Step 5

  Repeat until you have 12 clovers, you should be able to cut 3 clovers from each wrap.

• Step 6

  Lightly brush the insides of the muffin tin with melted butter and press each clover in to create a cup. Brush the inside of each clover cup lightly with butter and bake for 8 - 9 minutes, or until firm and holding their shape. Set aside to cool.

• Step 7

  To make the pistachio custard, in a medium sized heatproof bowl stir together the egg yolks, sugar, cornstarch and pinch of salt until it forms a thick paste. Heat the milk in a medium sized saucepan over medium heat until it just comes to the boil.

• Step 8

  While continuously whisking, gradually pour the hot milk into the egg mixture.

• Step 9

  Pour the egg and milk mixture back into the saucepan and return to the stovetop; cook over low/medium heat, stirring constantly, until the custard thickens.

• Step 10

  Remove from the heat and vigorously stir in the cubed butter, then stir in the pistachio spread. Spoon into a piping bag and set aside.

• Step 11

  Returning to the cooled pistachio praline, roughly break up the praline and place it into a high-speed blender or food processor. Blitz on high and when it becomes a coarse rubble stop the motor and remove ⅓ cup to reserve for garnish. Keep blitzing the remaining mixture until it turns into a coarse powder that sticks together when pressed.

• Step 12

  To assemble the tartlets, place a ½ - 1 tbsp of the pistachio praline into the base of each clover tartlet case and press down gently.

• Step 13

  Pipe a tablespoon of the pistachio cream on top of the praline, smoothing gently on top if desired. Sprinkle with a little extra praline, or some chopped pistachios to garnish.