A delicate pâte sucrée tart filled with moist pistachio frangipane, crowned with swirls of raspberry gelée, piped pistachio cream, and fresh raspberries—an elegant French patisserie-style dessert with stunning contrast in flavor and color.
Why You’ll Love This Recipe
- Sophisticated Presentation: Visually stunning with vibrant raspberry and pistachio hues, perfect for special occasions.
- Exquisite Flavor Balance: The nutty richness of pistachio paired with the tartness of raspberries creates a refined taste experience.
- Textural Delight: Crisp tart shell, creamy frangipane, smooth gelée, and fresh berries provide multiple layers of texture.
- Elevated Baking Project: An excellent choice for home bakers seeking to challenge their skills with patisserie-style elements.
- Customizable Garnish: Finish with edible pearls, gold leaf, or chocolate curls to suit your occasion.
- Seasonally Adaptable: Can be made with frozen raspberries, making it suitable year-round.
- Make-Ahead Friendly: Components can be prepared in advance for easy assembly.
- Impressive Yet Accessible: Despite its elegant appearance, the recipe breaks down into straightforward steps.
- Nutty and Creamy: The mascarpone-pistachio cream topping adds depth and indulgence.
- Showstopper Dessert: Ideal for dinner parties, afternoon tea, or festive gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Tart Shell:
- All-purpose flour
- Powdered sugar
- Unsalted butter, cold and cubed
- Egg yolk
- Cold water
Pistachio Frangipane Filling:
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Almond flour
- Ground pistachios
- Vanilla extract
Raspberry Gelée:
- Fresh or frozen raspberries
- Sugar
- Lemon juice
- Gelatin powder
- Water
Pistachio Cream Topping:
- Mascarpone
- Pistachio paste
- Powdered sugar
- Heavy cream
Garnish:
- Fresh raspberries
- Whole or chopped pistachios
- Edible pearls (optional)
Directions
Make the tart shell:
- In a bowl, mix flour and powdered sugar. Cut in cold butter until the mixture resembles coarse crumbs.
- Add egg yolk and 1–2 tablespoons cold water. Mix until dough forms. Chill for 30 minutes.
- Roll and press dough into a tart pan. Prick the base with a fork and chill for another 15 minutes.
- Bake at 350°F (175°C) for 15–20 minutes until golden. Let cool completely.
Prepare the pistachio frangipane:
5. Cream butter and sugar until light and fluffy.
6. Add eggs one at a time, mixing well after each. Stir in almond flour, ground pistachios, and vanilla.
7. Spread the mixture into the pre-baked tart shell.
8. Bake again at 350°F for 20–25 minutes until set. Let cool completely.
Make raspberry gelée:
9. In a small saucepan, heat raspberries, sugar, and lemon juice until berries are softened.
10. Blend the mixture, then strain to remove seeds.
11. Bloom gelatin in water for 5 minutes, then stir into warm raspberry purée until dissolved. Cool slightly.
12. Pipe or spread gelée in a spiral over the cooled frangipane layer.
Whip pistachio cream:
13. Beat mascarpone, pistachio paste, powdered sugar, and cream until smooth and thick enough to pipe.
14. Pipe decorative dollops around the edge of the tart.
Garnish:
15. Decorate with fresh raspberries, chopped pistachios, and edible pearls if desired.
16. Chill the tart before serving for best results.
Servings and Timing
- Servings: 8
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Chill Time: 1 hour
- Total Time: 2 hours 25 minutes
Variations
- Lemon Pistachio Tart: Replace raspberry gelée with lemon curd for a citrus variation.
- Berry Medley: Use a mix of raspberries, blackberries, and red currants for topping.
- Chocolate Base: Add 1 tablespoon of cocoa to the tart dough for a chocolatey twist.
- Almond Cream: Substitute pistachios with almond paste in the cream for a different nutty profile.
- Mini Tartlets: Create individual tartlets using mini tart pans for personal servings.
Storage/Reheating
- Storage: Store the tart in an airtight container in the refrigerator for up to 3 days.
- Reheating: Not recommended. Serve chilled or allow to come to room temperature before serving.
FAQs
Can I use store-bought tart dough?
Yes, a high-quality store-bought pâte sucrée can be used to save time.
Can I make the pistachio cream without mascarpone?
You can substitute with cream cheese for a tangier result, but mascarpone offers a smoother, richer texture.
Can I use agar-agar instead of gelatin?
Yes, but adjust the quantity as agar-agar sets more firmly and requires boiling to activate.
Is pistachio paste the same as pistachio butter?
No, pistachio paste is smoother and more refined, often sweetened. Pistachio butter is thicker and may be unsweetened.
Can I make the tart in advance?
Yes, the tart shell and frangipane can be prepared a day ahead. Add toppings before serving for best texture.
What type of pistachios should I use?
Use unsalted, raw or roasted pistachios for the frangipane and garnish. Avoid heavily salted varieties.
Can I skip the raspberry gelée?
Yes, but it adds a beautiful tart contrast. You can replace it with fresh raspberry compote or jam.
How do I keep the tart shell from becoming soggy?
Ensure all layers are cooled before assembling and avoid adding gelée while frangipane is still warm.
What can I use instead of edible pearls?
Edible flowers, crushed freeze-dried raspberries, or gold leaf make elegant alternatives.
Is this tart gluten-free?
Not as written. Use a gluten-free flour blend in the tart shell to adapt the recipe.
Conclusion
The Pistachio Raspberry Tart is a showstopping dessert that combines the nutty richness of pistachio with the vibrant brightness of raspberries, layered in a crisp tart shell and topped with smooth cream. Elegant, flavorful, and ideal for celebrations, it’s a refined dessert that impresses in both taste and appearance.
Print
Pistachio Raspberry Tart
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch tart 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A delicate pâte sucrée tart filled with moist pistachio frangipane, topped with raspberry gelée, piped pistachio cream, and fresh raspberries—an elegant patisserie-style dessert with vibrant color and flavor.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons cold water
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup almond flour
- 1/3 cup ground pistachios
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon gelatin powder + 2 tablespoons water
- 1/2 cup mascarpone
- 1/4 cup pistachio paste
- 2 tablespoons powdered sugar
- 1/4 cup heavy cream
- Fresh raspberries (for garnish)
- Whole or chopped pistachios (for garnish)
- Edible pearls (optional)
Instructions
- Preheat oven to 350°F (175°C). Mix flour and powdered sugar in a bowl. Cut in butter until crumbly.
- Add egg yolk and water, mixing until dough forms. Chill for 30 minutes.
- Roll dough and press into a tart pan. Prick the base with a fork and chill for 15 minutes more.
- Bake for 15–20 minutes until golden brown. Cool completely.
- To prepare frangipane, cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in almond flour, pistachios, and vanilla.
- Spread frangipane in the cooled tart shell and bake for 20–25 minutes until set. Let cool completely.
- For gelée, heat raspberries, sugar, and lemon juice until softened. Blend, strain seeds, and stir in bloomed gelatin until melted. Cool and pipe or spread over tart.
- For pistachio cream, beat mascarpone, pistachio paste, powdered sugar, and cream until smooth. Pipe around tart edges.
- Garnish with fresh raspberries, chopped pistachios, and edible pearls. Chill before serving.
Notes
- Use a tart ring or pan with a removable bottom for easy release.
- Make components ahead and assemble before serving.
- Gelée and cream can be adjusted for sweetness or intensity by altering sugar or pistachio paste amounts.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 380
- Sugar: 20g
- Sodium: 60mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
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