Work in this order: pistachio whipped cream → raspberry jam → pistachio almond cream → pistachio tart shell. Make the raspberry jam ahead of time; you’ll use only 40g of the batch.
Add the white couverture chocolate to the warmed cream B and stir with a spatula until melted. If any lumps remain, microwave in 10-second bursts until melted.
In a bowl, combine the mixture from step 2 with the cold cream A and the pistachio paste, and emulsify with an immersion blender.
Cover with plastic wrap and refrigerate for at least 6 hours. It’s convenient to make it the day before and keep it in the refrigerator.
Put the frozen raspberries, raspberry puree, sugar, and lemon juice in a pot and bring to a boil, stirring. Once it boils, add the pectin and keep stirring until thickened, then let it cool.
In a bowl, beat the butter and powdered sugar with a hand mixer on medium speed.
Add the egg in 4–5 additions, beating on high speed.
Add the pistachio flour and almond flour and mix with a spatula. Add the gold rum and mix once more to finish. Keep refrigerated until needed.
In a bowl, beat the butter, powdered sugar, and salt with a hand mixer on medium speed.
Add the egg and mix until well combined.
Add the cake flour and pistachio flour and mix. Stop the mixer as soon as the flour is coated in butter.
Gather the dough into a ball, place it on the work surface, and smooth it out by fraisage (smearing it forward with the heel of your hand).
Wrap the finished dough in plastic and let it rest in the refrigerator for at least 40 minutes.
Dust the top of the rested dough and the work surface with flour, roll it out 3mm thick with a rolling pin, and press it snugly into the tart pan.
Trim the top edge neatly with a knife, then dock the base (prick it with a fork).
Line the dough with parchment paper, fill it with pie weights, and bake in an oven preheated to 170°C for 15 minutes.
Remove the pie weights, brush the inside of the shell with egg yolk, and bake for 10 minutes more. Leave the oven on while you brush.
Remove the shell from the pan and fill it with the pistachio almond cream. Lower the oven to 160°C, bake for 25 minutes, then let it cool completely on a cooling rack.
Spread the raspberry jam over the cooled tart with an offset spatula.
Spread half of the pistachio whipped cream over the top, and pipe the other half with a decorating tip.
Finish with the raspberries for topping.
Tips
Bright raspberry cuts through pistachio’s potential richness, making an elegant dessert where each brings out the best in the other.
Grinding your own pistachios and toasting them in the oven gives a much nuttier flavor.
Once topped with cream, the tart keeps in the refrigerator for up to 2 days.
Raspberries soften quickly, so it’s best eaten as soon as possible.
Pistachio Raspberry Tart
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (1 batch)
- heavy cream 100g, cream A, cold
- heavy cream 70g, cream B, warmed
- white chocolate 40g, couverture
- pistachio paste 20g
- raspberries 80g, frozen
- raspberry puree 100g
- sugar 40g
- lemon juice 10g
- pectin 1g (or 4g cornstarch)
- unsalted butter 40g
- egg 38g
- pistachio flour 20g
- almond flour 20g
- powdered sugar 40g
- rum 6g, gold rum
- unsalted butter 57g
- egg 20g
- cake flour 110g
- pistachio flour 20g
- powdered sugar 40g
- salt a pinch
- egg yolk 8g, for brushing the shell
- raspberries 50g, for topping
Instructions
1. Work in this order: pistachio whipped cream → raspberry jam → pistachio almond cream → pistachio tart shell. Make the raspberry jam ahead of time; you'll use only 40g of the batch.
2. Add the white couverture chocolate to the warmed cream B and stir with a spatula until melted. If any lumps remain, microwave in 10-second bursts until melted.
3. In a bowl, combine the mixture from step 2 with the cold cream A and the pistachio paste, and emulsify with an immersion blender.
4. Cover with plastic wrap and refrigerate for at least 6 hours. It's convenient to make it the day before and keep it in the refrigerator.
5. Put the frozen raspberries, raspberry puree, sugar, and lemon juice in a pot and bring to a boil, stirring. Once it boils, add the pectin and keep stirring until thickened, then let it cool.
6. In a bowl, beat the butter and powdered sugar with a hand mixer on medium speed.
7. Add the egg in 4–5 additions, beating on high speed.
8. Add the pistachio flour and almond flour and mix with a spatula. Add the gold rum and mix once more to finish. Keep refrigerated until needed.
9. In a bowl, beat the butter, powdered sugar, and salt with a hand mixer on medium speed.
10. Add the egg and mix until well combined.
11. Add the cake flour and pistachio flour and mix. Stop the mixer as soon as the flour is coated in butter.
12. Gather the dough into a ball, place it on the work surface, and smooth it out by fraisage (smearing it forward with the heel of your hand).
13. Wrap the finished dough in plastic and let it rest in the refrigerator for at least 40 minutes.
14. Dust the top of the rested dough and the work surface with flour, roll it out 3mm thick with a rolling pin, and press it snugly into the tart pan.
15. Trim the top edge neatly with a knife, then dock the base (prick it with a fork).
16. Line the dough with parchment paper, fill it with pie weights, and bake in an oven preheated to 170°C for 15 minutes.
17. Remove the pie weights, brush the inside of the shell with egg yolk, and bake for 10 minutes more. Leave the oven on while you brush.
18. Remove the shell from the pan and fill it with the pistachio almond cream. Lower the oven to 160°C, bake for 25 minutes, then let it cool completely on a cooling rack.
19. Spread the raspberry jam over the cooled tart with an offset spatula.
20. Spread half of the pistachio whipped cream over the top, and pipe the other half with a decorating tip.
21. Finish with the raspberries for topping.
https://hong-recipe.pages.dev/en/recipes/pistachio-raspberry-tart/
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