Simon Rimmer served up a pistachio tart with Greek yoghurt, pistachios and mint on today’s episode of Sunday Brunch.

The ingredients for the pastry are: 225g plain flour, 100g butter, 50g icing sugar, 50ml water and egg to glaze.

For the filling: 200g blanched almonds, 200g blanched pistachios, 225g sugar, 2g ground cardamom, zest and juice 1 large or 2 small oranges, 4 yolks, 5g turmeric and 1 yolk mixed with 30ml cream t glaze.