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Florentine tarts
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Make and freeze delicious florentine tarts in advance for easy entertaining all holiday long.
Ingredients:
  • Melted butter, to grease
  • 180g pecans
  • 250g (1 2/3 cup) plain flour
  • 45g (1/4 cup) icing sugar
  • 180g butter, chilled, chopped
  • 100g 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
Instructions:
  • Prepare the tart tins by brushing them with melted butter. In a food processor, finely chop the pecans. Add flour, sugar, and butter and process until it forms a breadcrumb-like mixture. Incorporate the egg until the pastry comes together. Transfer the dough to a lightly floured surface and gently knead until smooth.
  • Set aside one-third of the pastry, wrap it in baking paper, and chill in the fridge. Divide the rest of the pastry into 8 portions. Roll out one portion on a lightly floured non-stick baking paper until it's 5mm thick. Use it to line a prepared tin and trim any extra. Repeat with the remaining portions. Chill on a baking tray in the fridge for 15 minutes.
  • Preheat your oven to 180ºC. Line pastry cases with non-stick baking paper and fill them with pastry weights or rice. Bake for 10 minutes, then remove the paper and weights. Bake for an additional 5 minutes. Let it cool slightly.
  • Mix together the chocolate, pistachios, fruit mince, and cherries in a bowl. Spoon the mixture into tart cases. Grate some of the remaining pastry and sprinkle it over the tarts. Bake for 25-30 minutes until the pastry is golden and crispy. Let cool in the tins, then dust with icing sugar before serving with custard or cream.

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