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Pistachio Blackberry Tea Fingers

Food Network Canada
YIELDS
16 servings
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Ingredients

Pistachio Blackberry Tea Finge

½
cup shelled pistachios
½
cup pastry flour
6
Tbsp sugar
½
Tbsp baking powder
¼
tsp salt
¼
cup vegetable oil
4
egg, separated
2
Tbsp lemon juice
3
Tbsp water
2
tsp vanilla extract
¼
tsp cream of tartar

To Assemble

¾
cup mascarpone cheese
1 ½
cup blackberries
icing sugar, for dusting
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Directions

Step 1

Preheat oven to 350 F.

Step 2

Grind pistachios finely and measure 1/3 cup.

Step 3

Sift together pastry flour, sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and vanilla and beat mixture in a mixer or with electric beaters until thick, about 4 minutes.

Step 4

Whip egg whites with cream of tartar to stiff peaks. Fold one-third of whites into batter, then remaining two-thirds. Pour batter into ungreased 10-inch springform pan (or an ungreased bundt pan) and bake for 45-55 minutes, until springy when touched.

Step 5

Allow to cool completely before removing from pan.

Step 6

Slice pistachio sponge horizontally twice and trim edges to make squares.

Step 7

Spread squares with a thin layer of mascarpone cheese and cut into rectangles,
1 x 2 inches.

Step 8

Place 2 blackberries on each half of the rectangles and top with another segment of sponge, mascarpone side down. Dust tops with icing sugar to serve.

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