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Sweet Red Pepper Tart (Dessert)

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“Sweet dessert tart with something like Capsicum Jam. A sophisticated taste, unlikely to please children I think.... Adapted from a recipe by Andrew Schloss, you will either love it, or hate it.”
READY IN:
43mins
SERVES:
6-8
YIELD:
1 tart
UNITS:
US

Ingredients Nutrition

  • 1 (250 g) jar roasted red peppers, drained and patted dry
  • 250 g refrigerated cookie dough, preferably plain but choc chip is ok
  • 1 cup fine sugar (confectioner's or icing)
  • 1 pinch grated nutmeg
  • 1 teaspoon lemon juice
  • 60 g pistachio nuts, chopped
  • 1 frozen tart shell

Directions

  1. Preheat oven to 190 deg C / 375 deg F.
  2. Cook the case for 12 mins or as directed on the package.
  3. Put everything except the pistachios in the blitzer or stick mixer and blend till smooth and jam-like.
  4. Put mix in tart shell.
  5. Cook another 12 mins or so until the edge develops a bit of a skin.
  6. Pull out, top with pistachios and cook another 10 minutes
  7. Cool completely and serve cold from the fridge, I serve it plain with a cuppa.

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