Colourful fruit tarts wit pistachio sponge and vanilla cream

Lena from „Mein leckeres Leben“ has conjured up a delicious & colourful recipe!

And this is how the tartlets succeed:


For the dough (for about 8 tartlets:

  • 4 eggs
  • 60 g raw cane sugar
  • 3 tsp water
  • 1 pinch of salt
  • 60 g pistachios, freshly ground
  • 120 g light spelt flour
  • 1/2 tsp baking powder


for the cream

  • 350 ml milk
  • 1 packet vanilla custard powder
  • 1/4 tsp bourbon vanilla, ground
  • 50 g raw cane sugar
  • 250 g whipped cream


for the coating

  • a few strawberries & blueberries
  • 1-2 kiwis
  • 1 ripe mango


  1. Preheat the oven to 180° C hot air, line a baking tray with baking paper.
  2. For the pistachio sponge cake, beat the eggs with the sugar and vanilla for 5 minutes until creamy, add the water and continue beating for 1-2 minutes.
  3. Mix the spelt flour with the pistachios, salt and baking powder and gently fold into the beaten egg mixture with a whisk.
  4. Spread the mixture on the tray and bake in the oven for 15 minutes. Remove and leave to cool completely. Cut out circles form the sponge, about 16 pieces.
  5. For the custard, first make a thick vanilla pudding. To do this, bring 300 ml milk with sugar and vanilla to the boil. Stir 50 ml cold milk with the custard powder until smooth and stir into the hot milk. Simmer gently for 1-2 minutes, stirring until smooth. Transfer the pudding to a bowl and leave to cool completely.
  6. Whip the cream until creamy and stiff. Finally, stir the cold pudding into the whipped cream with a mixer.
  7. Pour the cream into a piping bag.
  8. Fill two sponge cake circles each with the cream and decorate the tartlets on top with dots of cream.
  9. Cut the fruit into bite-sized pieces and garnish the tartlets with them. Refrigerate until serving.