Pistachio and Raspberry Tart: The Elegant French-Inspired Dessert That Steals Every Show
This stunning Pistachio and Raspberry Tart features a buttery sweet pastry crust filled with luxurious pistachio cream and topped with fresh raspberries. The elegant French-inspired dessert looks professionally made but is achievable at home. Perfect for special occasions and guaranteed to impress!
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 65 minutes
- Total Time: 2 hours (plus cooling)
- Yield: 8 servings
- Category: Dessert, Tart, French Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Tart Dough:
- 1¼ cups all-purpose flour
- ⅓ cup powdered sugar
- ¼ tsp salt
- ½ cup cold butter, cubed
- 1 egg yolk
- 1-2 tbsp cold water
Pistachio Cream:
- ¾ cup shelled pistachios
- ½ cup sugar
- ½ cup room temp butter
- 2 eggs
- 2 tbsp flour
- 1 tsp vanilla
- Pinch salt
Assembly:
- 1½ cups fresh raspberries
- 2-3 tbsp apricot jam for glazing
Instructions
- Make dough: Pulse flour, powdered sugar, salt in food processor. Add cold butter, pulse until crumbly. Add yolk and water, pulse until dough forms. Wrap, chill 1 hour.
- Roll and line: Roll dough to 11-12″ circle. Line 9″ tart pan, trim edges. Prick bottom, freeze 15-30 min.
- Blind bake: Preheat 375°F. Line shell with parchment and weights. Bake 20 min. Remove weights, bake 5-7 min more until golden. Cool completely.
- Make pistachio cream: Process pistachios and sugar until fine. Beat room temp butter until fluffy. Add pistachio mixture, beat well. Add eggs one at a time. Mix in flour, vanilla, salt.
- Assemble: Reduce oven to 350°F. Spread pistachio cream in cooled shell. Arrange raspberries on top, pressing gently.
- Bake: Bake 35-40 min until filling is set with slight jiggle in center. Cool completely.
- Glaze: Heat apricot jam until liquid. Brush over cooled tart.
- Serve: Remove from pan, slice with sharp knife. Serve at room temp.
Notes
- Keep dough ingredients cold
- Freeze shell before blind baking—prevents shrinkage
- Room temp butter essential for smooth cream
- Use fresh, quality pistachios for best flavor
- Don’t overbake—slight jiggle in center is correct
- Cool completely before slicing
- Fresh raspberries are best
- Make components ahead for easier assembly
- Glaze adds shine and preserves tart
- Let come to room temp before serving
Find it online: https://recipya.com/pistachio-and-raspberry-tart-9-easy-steps/