Instructions

Roll the pastry out thinly on a floured surface and cut out circles, each one being large enough to line your tartlet tins with plenty of overhang.

Cover the pastry with baking parchment and fill with baking beans or dried macaroni, then bake the cases t 400ºF for about 10 minutes, then remove the paper and weights and bake for another 5 - 8 minutes until golden brown. Set aside to cool.

For the pistachio frangipane:
Beat the butter and sugar together until light and creamy, then beat in the eggs. Add the ground pistachios, pistachio powder, ground almonds and flour and mix well. Set aside.

Spread the pistachio frangipane into the tartlet cases and level them evenly.

Bake at 400º F for 10 minutes, until the mixture is firm to the touch and a light golden colour, then remove from the oven and set aside to cool.

For the blueberry compote:
Add the blueberries to a pan with the sugar and a good squeeze of lemon juice

Cook over a medium heat for 10 minutes, stirring occasionally until the blueberries start to collapse and release their juices. When cool, spoon the compote over the tartlets.

For the Créme Diplomat:
Whisk together the egg yolks, sugar, and flour.

In a pan, bring the milk and vanilla powder to the boil, then pour this over the yolk mixture, whisking continuously. Pour the mix into a clean pan and slowly cook out whilst continuing to whisk. Once it reaches the boil, remove from the heat and chill until completely cold

Pass the custard through a sieve into a bowl. Measure out 400g of this and gently fold through the whipped cream.

Pipe onto your tartlets and use either a blowtorch or a hot grill to toast the creme diplomat kisses.