Persimmon & white chocolate tartlets with pistachios

Tap what you already have; add the rest to your list in the app with one tap.

• ButterChilled and cubed150 g
• Golden caster sugar90 g
• Plain flourExtra for dusting250 g
• Cocoa powder50 g
• Egg1
• Double cream300 ml
• White chocolateChopped200 g
• Vanilla bean paste1 tsp
• EggsBeaten2
• Golden caster sugar50 g
• Vanilla pod½
• PersimmonsCut into 1cm slices1
• PistachiosFinely chopped, to serve4 tbsp

1. 1

   Heat the oven to 200°C (180°C fan). Tip everything for the pastry, apart from the egg, into a food processor, sprinkle in a little salt, then pulse until the mixture resembles coarse breadcrumbs. With the motor running, crack in the egg and process until the dough comes together into a ball, then take it out.

2. 2

   Dust the work surface with flour, roll the pastry out and press it into 6 individual 8cm tart tins. Freeze for 5 mins, until firm.

3. 3

   Line each case with baking parchment and fill with baking beans. Stand the cases on a baking sheet and bake for 15 mins, then lift out the parchment and beans and bake for 5 mins more. Turn the oven down to 160°C (140°C fan).

4. 4

   For the filling, pour the cream into a heatproof bowl and heat it either over a pan of water or in the microwave (1 min on High). Once hot, tip in the chocolate and stir until it melts. Whisk in the vanilla and eggs, pour the mixture into the pastry cases and bake for 10 mins, then leave to cool at room temperature.

5. 5

   Meanwhile, make a syrup for the fruit. Pour 75ml water into a small saucepan and add the vanilla pod and sugar. Bring to the boil, then simmer for 5 mins until syrupy. Lift the pan off the heat, stir in the persimmon slices, then put it back on for 1 min. Take it off and let it cool to room temperature.

6. 6

   Shortly before serving, set a persimmon slice on each tart and finish with pistachios.