Raspberry Pistachio Tart (Print Version)
# Ingredients:
→ Sweetened Crumbly Dough
01 -
125g (½ cup) unsalted butter, chilled and diced
02 -
2 egg yolks
03 -
½ teaspoon salt
04 -
50g (¼ cup) sugar
05 -
155g (1¼ cups) plain flour
→ Nutty Pistachio Filling
06 -
4 egg yolks, large
07 -
1 teaspoon pistachio (or almond) flavoring
08 -
50g pistachios, finely crushed
09 -
20g pistachios, roughly chopped (for garnish)
10 -
200ml thick cream (35% fat or more)
11 -
½ cup (100g) white sugar
12 -
120g finely ground almond meal
→ Decoration
13 -
350g ripe raspberries
# Instructions:
01 -
Combine flour, sugar, and salt in a big bowl. Use your hands to knead in butter chunks, squishing until the mix looks sandy but still has small butter bits. Stir in egg yolks, working until the dough sticks together. Wrap it up and chill for half an hour.
02 -
In a mixing bowl, whisk crushed pistachios, powdered almonds, egg yolks, white sugar, heavy cream, and your chosen extract. Blend until smooth and thick. Let it sit while you prepare the crust.
03 -
Set oven to 350°F (180°C) and place a rack in the center. Roll the chilled dough into a thin sheet (5mm) between parchment sheets. Line your tart pan, patching any broken spots. Prick the bottom with a fork, pour in the filling, level it out, and bake for 45 minutes or until golden brown. Cool completely on a rack for about an hour.
04 -
Starting from the middle, place raspberries hole-side down in a neat spiral pattern. Work outward until the tart is fully covered. Sprinkle the top with the chopped pistachios before serving.
# Notes:
01 -
A fancy tart with a soft pistachio center, fresh berries, and a buttery crust.
02 -
Keep chilled and serve within 24 hours if prepping early.