TIME TO COOK Dinner AT DUSK

Raspberry tarts with ginger crust and pistachio brittle

MAKES 6 READY IN 50 mins, plus chilling

FOR THE GINGER PASTRY • 250g plain flour • 125g unsalted butter • 1tbsp soft brown sugar • 1tsp fresh ginger, peeled and grated • ½tsp dried ginger FOR THE BRITTLE • 75g caster sugar • 4g salted butter • 50g pistachio kernels, chopped • 400g raspberries • 250ml natural yogurt • 300ml custard YOU WILL NEED • 6 x 10cm fluted tartlet cases • Mini star cutters • Baking beans

For the ginger pastry, blitz all the ingredients together in a food processor with ½tsp sea salt. Once it forms a breadcrumb texture add 2tbsp water and blitz until the dough comes together.