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Pistachio Raspberry Tart

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  • Author: Emma Delaney
  • 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

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Mix flour and powdered sugar in a bowl. Cut in butter until crumbly.
  2. Add egg yolk and water, mixing until dough forms. Chill for 30 minutes.
  3. Roll dough and press into a tart pan. Prick the base with a fork and chill for 15 minutes more.
  4. Bake for 15–20 minutes until golden brown. Cool completely.
  5. To prepare frangipane, cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in almond flour, pistachios, and vanilla.
  6. Spread frangipane in the cooled tart shell and bake for 20–25 minutes until set. Let cool completely.
  7. 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.
  8. For pistachio cream, beat mascarpone, pistachio paste, powdered sugar, and cream until smooth. Pipe around tart edges.
  9. 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

Find it online: https://yumrecipesfood.com/pistachio-raspberry-tart/