Raspberry and Pistachio Tart
Indulge in a delightful raspberry and pistachio tart that combines a flaky shortcrust base with a rich almond cream filling, finished off with a smooth pastry cream. This vibrant dessert bursts with tangy berries and the nutty crunch of pistachios, making every bite a celebration of flavor. Perfect for any occasion, it’s sure to impress your guests and satisfy your sweet cravings!
Prep
45
min
Cook
35
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(7)
- 130g de beurre mou (9.1 tbsp)
- 40 g de beurre bien mou (2.8 tbsp)optional
- 40g de beurre (2.8 tbsp)
- 1 œuf
- 40 g d’œuf (1 œuf) (1.41 oz)optional
- 3 jaunes d’œuf
- 375g de lait (13.2 oz)
🫙Pantry Staples(6)
- 45g de maïzena (1.59 oz)
- 260g de farine (2.08 cup)
- 90g de sucre glace (0.45 cup)
- 40 g de sucre glace (0.2 cup)optional
- 50g de sucre (0.25 cup)
- 70g de sucre (0.35 cup)
🧂Spices & Seasonings(1)
- 2g de sel (0.07 oz)
📦Other(4)
- 30g poudre d’amande (1.06 oz)
- 40 g de poudre d’amande (1.41 oz)optional
- 200 g de fruits rouges surgelés (7.06 oz)
- 1-2 cas purée de pistache (15-30 ml)optional
👨🍳 Instructions
- 1
Mix the butter cut into small pieces, flour, powdered sugar, almond powder, and salt until the mixture is sandy.
- 2
Then add the egg and mix until the dough starts to form a ball.
- 3
Wrap it in plastic wrap and let it rest for 30 minutes in the fridge.
- 4
Then roll it out between 2 sheets of parchment paper.
- 5
Line your tart shell, prick the bottom, and place it in the freezer for 1 hour.
- 6
Bake in a preheated oven at 160 degrees for 20 minutes.
- 7
For the almond cream (optional but better with it): Mix together the softened butter, powdered sugar, almond powder, and egg and pour the cream into the pre-baked tart shell. Bake again at 160° for 15 minutes (until everything is golden).
- 8
For the red fruit coulis: Cook the frozen red fruits and sugar gently until boiling. Once done, blend and warm it up. Then spread it over your tart shell.
- 9
For the pastry cream: Heat the milk over medium heat. In another bowl, whisk the egg yolks with sugar, then add the cornstarch and mix well.
- 10
Once the milk is hot, pour 1/3 into the previous mixture and mix well.
- 11
Then pour the rest and mix well. Pour everything into the saucepan and cook until the cream thickens.
- 12
Once you have a nice texture, remove from heat and add 40g of softened butter and the pistachio puree.
- 13
Cover with plastic wrap touching the cream.
- 14
When it's warm, put it in piping bags and pipe the cream onto your tart.
- 15
Place your raspberries, decorate, and let it chill in the fridge for a few hours.
Share this recipe
Prep
45
min
Cook
35
min
Serves
8
people
Level
intermediate
Share this recipe
Raspberry and Pistachio Tart
Indulge in a delightful raspberry and pistachio tart that combines a flaky shortcrust base with a rich almond cream filling, finished off with a smooth pastry cream. This vibrant dessert bursts with tangy berries and the nutty crunch of pistachios, making every bite a celebration of flavor. Perfect for any occasion, it’s sure to impress your guests and satisfy your sweet cravings!
📝 Ingredients
Serves 8🥛Dairy & Eggs(7)
- 130g de beurre mou (9.1 tbsp)
- 40 g de beurre bien mou (2.8 tbsp)optional
- 40g de beurre (2.8 tbsp)
- 1 œuf
- 40 g d’œuf (1 œuf) (1.41 oz)optional
- 3 jaunes d’œuf
- 375g de lait (13.2 oz)
🫙Pantry Staples(6)
- 45g de maïzena (1.59 oz)
- 260g de farine (2.08 cup)
- 90g de sucre glace (0.45 cup)
- 40 g de sucre glace (0.2 cup)optional
- 50g de sucre (0.25 cup)
- 70g de sucre (0.35 cup)
🧂Spices & Seasonings(1)
- 2g de sel (0.07 oz)
📦Other(4)
- 30g poudre d’amande (1.06 oz)
- 40 g de poudre d’amande (1.41 oz)optional
- 200 g de fruits rouges surgelés (7.06 oz)
- 1-2 cas purée de pistache (15-30 ml)optional
👨🍳 Instructions
- 1
Mix the butter cut into small pieces, flour, powdered sugar, almond powder, and salt until the mixture is sandy.
- 2
Then add the egg and mix until the dough starts to form a ball.
- 3
Wrap it in plastic wrap and let it rest for 30 minutes in the fridge.
- 4
Then roll it out between 2 sheets of parchment paper.
- 5
Line your tart shell, prick the bottom, and place it in the freezer for 1 hour.
- 6
Bake in a preheated oven at 160 degrees for 20 minutes.
- 7
For the almond cream (optional but better with it): Mix together the softened butter, powdered sugar, almond powder, and egg and pour the cream into the pre-baked tart shell. Bake again at 160° for 15 minutes (until everything is golden).
- 8
For the red fruit coulis: Cook the frozen red fruits and sugar gently until boiling. Once done, blend and warm it up. Then spread it over your tart shell.
- 9
For the pastry cream: Heat the milk over medium heat. In another bowl, whisk the egg yolks with sugar, then add the cornstarch and mix well.
- 10
Once the milk is hot, pour 1/3 into the previous mixture and mix well.
- 11
Then pour the rest and mix well. Pour everything into the saucepan and cook until the cream thickens.
- 12
Once you have a nice texture, remove from heat and add 40g of softened butter and the pistachio puree.
- 13
Cover with plastic wrap touching the cream.
- 14
When it's warm, put it in piping bags and pipe the cream onto your tart.
- 15
Place your raspberries, decorate, and let it chill in the fridge for a few hours.