Raspberry & Pistachio Tart with Moroccan Mint Tea

Ingredients

·      2 large packs of fresh raspberries

·      6 sheets of filo pastry

·      A handful of pistachio nuts (unsalted)

·      ¼ cup olive oil

·      A sprinkle of sugar (optional)

·      Fresh mint

·      Northern Bloc Vegan Chocolate Mint Biscuit Ice Cream  

Method

1.     Preheat the oven to 180º and line a baking sheet with parchment paper.

2.     Prep your ingredients: slice each raspberry in half, no need to be neat and tidy, this will be a rustic tart! Pop the pistachios out of their shells (if in shells) and roughly chop.

3.     Begin by placing one sheet of filo pastry on to the parchment paper, using a glazing brush, lightly brush the sheet with olive oil and repeat for the remaining 5 sheets. Do not brush the top sheet.

4.     Arrange your raspberries into a rectangle, leaving a pastry border around the fruit. Once all of the fruit is on the pastry, fold in the sides allowing for a slight overlap over the fruit. Brush the pastry border with more olive oil. Top with the chopped pistachios and a sprinkling of sugar if you are using.

5.     Place the tart in the oven and bake for approximately 13 minutes or until the filo pastry is nice and golden.

6.     While the tart is baking, boil a kettle of water. Put some mint leaves into your teapot and when the water is hot, pour over the mint and allow to steep for 5 minutes.

7.     When your tart is ready, leave it to rest for a few minutes. Slice some squares, top with a scoop of Northern Bloc Vegan Chocolate Mint Biscuit Ice Cream, pour the mint tea into a glasses and enjoy!