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.
💡 Pro Tips
- ✓Freeze the shaped tart shell for a full 60 minutes before baking rather than just chilling it, since fully solidified butter fat (below 55°F) creates steam pockets that set the crumb structure before the fat can melt and seep into the dough, preventing shrinkage and a soggy base.technique1 hour, below 55°F
- ✓When making the pâte sucrée, mix the flour and butter only until sandy and stop as soon as the egg is incorporated, since overworking develops gluten strands that cause the shell to shrink and turn tough instead of sandy-crisp.techniquemix 30-45 seconds max after egg addition
- ✓Blind bake at 160°C (320°F) for 20 minutes until only lightly set and pale gold, since this low temperature slowly evaporates moisture without over-browning, leaving room for the almond cream to finish coloring the crust during the second bake.timing160°C/320°F, 20 minutes
- ✓Use frozen (not fresh) red fruits for the coulis since the ice crystals rupture cell walls during freezing, releasing pectin and juice faster when cooked, giving you a thicker, more concentrated coulis in less time.ingredientreduce by ~30% before blending
- ✓Let the almond cream-filled tart cool at room temperature for at least 20 minutes before adding the coulis, since a warm surface will thin the fruit coulis and cause it to seep into the almond cream instead of sitting as a distinct glossy layer.timing20 minutes cooling
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.
💡 Pro Tips
- ✓Freeze the shaped tart shell for a full 60 minutes before baking rather than just chilling it, since fully solidified butter fat (below 55°F) creates steam pockets that set the crumb structure before the fat can melt and seep into the dough, preventing shrinkage and a soggy base.technique1 hour, below 55°F
- ✓When making the pâte sucrée, mix the flour and butter only until sandy and stop as soon as the egg is incorporated, since overworking develops gluten strands that cause the shell to shrink and turn tough instead of sandy-crisp.techniquemix 30-45 seconds max after egg addition
- ✓Blind bake at 160°C (320°F) for 20 minutes until only lightly set and pale gold, since this low temperature slowly evaporates moisture without over-browning, leaving room for the almond cream to finish coloring the crust during the second bake.timing160°C/320°F, 20 minutes
- ✓Use frozen (not fresh) red fruits for the coulis since the ice crystals rupture cell walls during freezing, releasing pectin and juice faster when cooked, giving you a thicker, more concentrated coulis in less time.ingredientreduce by ~30% before blending
- ✓Let the almond cream-filled tart cool at room temperature for at least 20 minutes before adding the coulis, since a warm surface will thin the fruit coulis and cause it to seep into the almond cream instead of sitting as a distinct glossy layer.timing20 minutes cooling