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Tamal Ray’s recipe for pistachio and redcurrant frangipane tarts

Tamal Ray’s recipe for pistachio and redcurrant frangipane tarts

The Guardian - Tamal Ray

If you can resist munching on them, turn a pile of pistachios into a sweet tart filling I could happily spend an entire day munching on pistachios – the salted kind, roasted in their pale shells as a quick snack. I like to use the unsalted variety for sweet bakes, ground into a powder for cakes, …

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