Description
Creamy pistachio and raspberry tart delights dessert enthusiasts with its elegant French-inspired flavors. Delicate nutty notes blend perfectly with tangy berries, creating a sophisticated treat you’ll savor with pure culinary pleasure.
Ingredients
Scale
Pastry Base:
- 200 g / 7 oz all-purpose flour
- 100 g / 3.5 oz unsalted butter
- 50 g / 1.75 oz powdered sugar
- 1 egg
- 1 pinch salt
Filling:
- 200 g / 7 oz pistachio paste
- 150 ml / 5 fl oz heavy cream
- 100 g / 3.5 oz mascarpone cheese
- 50 g / 1.75 oz granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Topping:
- 200 g / 7 oz fresh raspberries
- 30 g / 1 oz chopped pistachios
- 2 tbsp raspberry jam
- 1 tbsp powdered sugar (for dusting)
Instructions
- Craft the pastry base by blending flour, powdered sugar, and salt in a mixing bowl, then incorporate cold, cubed butter until the mixture resembles coarse crumbs.
- Add the egg and quickly knead the dough until it forms a cohesive ball, then wrap in plastic and refrigerate for 30 minutes to firm up.
- Preheat the oven to 180°C (350°F) and roll out the chilled dough into a thin layer, carefully draping it into a tart pan, trimming excess edges.
- Blind bake the pastry shell for 15 minutes with pie weights, then remove weights and bake for an additional 5 minutes until lightly golden.
- Whisk pistachio paste, heavy cream, mascarpone, granulated sugar, eggs, and vanilla extract in a smooth, velvety filling mixture.
- Pour the pistachio cream into the pre-baked tart shell, spreading evenly and bake for 25-30 minutes until the filling is set but slightly jiggly in the center.
- Allow the tart to cool completely at room temperature, creating a stable, smooth surface.
- Arrange fresh raspberries in an artful pattern across the tart’s surface, creating visual appeal.
- Warm the raspberry jam and gently brush over the raspberries for a glossy finish.
- Sprinkle chopped pistachios and dust with powdered sugar just before serving for a delightful textural contrast.
Notes
- Choose high-quality, unsalted butter for a more delicate pastry texture and better control of salt levels.
- Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky crust during blind baking.
- Work quickly when handling the pastry to keep the butter cold and maintain the desired crumbly consistency.
- Swap mascarpone with Greek yogurt for a lighter, tangier filling that reduces overall calories.
- Use gluten-free flour blend for a celiac-friendly version without compromising the tart’s delicate structure.
- Toast pistachios lightly before chopping to enhance their nutty flavor and add depth to the garnish.
- Select ripe, fresh raspberries at room temperature for maximum flavor and visual appeal.
- Prep Time: 30 minutes
- Cook Time: 50-55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 390
- Sugar: 21 g
- Sodium: 75 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg