Why You’ll Love This Recipe
This tart brings together a harmonious blend of flavors and textures:
- Nutty and Fruity Balance: The earthy pistachio filling pairs beautifully with the bright tartness of fresh raspberries.
- Creamy Indulgence: A layer of mascarpone cream adds a luscious, velvety texture.
- Versatile and Adaptable: While raspberries are featured here, you can easily substitute with apricots, strawberries, blackberries, or a mix of your favorite fruits.
- Make-Ahead Components: Each element—the crust, filling, and cream—can be prepared in advance, making assembly straightforward when you’re ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pastry (Pâte Sucrée):
- All-purpose flour
- Confectioners’ sugar
- Almond powder
- Sea salt
- Soft butter
- Egg
Pistachio Filling:
- Sugar
- Ground almonds
- Ground pistachios (plus extra for garnish)
- Heavy cream
- Eggs
Mascarpone Cream:
- Cold heavy cream
- Confectioners’ sugar
- Mascarpone cheese
Garnish:
- Fresh raspberries
- Chopped pistachios
Directions
- Prepare the Pastry:
- Combine flour, confectioners’ sugar, almond powder, and sea salt in a mixer or food processor.
- Add soft butter and mix until the mixture resembles crumbs.
- Incorporate the egg and blend until the dough forms a ball.
- Wrap in plastic film and chill for 30 minutes.
- Prepare the Pistachio Filling:
- Mix sugar, ground almonds, ground pistachios, heavy cream, and eggs until smooth.
- Assemble the Tart:
- Preheat oven to 180°C (350°F).
- Roll out the chilled pastry to a 5mm thickness on floured parchment paper.
- Press the pastry into a 24 cm tart pan lined with parchment paper and greased sides.
- Trim edges and chill for another 30 minutes.
- Pour the pistachio filling into the prepared shell and smooth the top.
- Bake for 25 to 30 minutes until set and golden.
- Cool on a rack for 1 hour.
- Prepare the Mascarpone Cream:
- Whip cold heavy cream and confectioners’ sugar until soft peaks form.
- Add mascarpone and continue whipping until stiff peaks form.
- Refrigerate until needed.
- Finish the Tart:
- Spread mascarpone cream over the cooled tart.
- Garnish with fresh raspberries and chopped pistachios.
- Refrigerate for 30 minutes before serving.
Servings and Timing
- Servings: 6 to 8
- Preparation Time: Approximately 1 hour
- Cooking Time: 25 to 30 minutes
- Cooling Time: About 1 hour
- Total Time: Approximately 2.5 hours
Variations
- Alternative Fruits: Substitute raspberries with apricots, strawberries, blackberries, or a combination for a different flavor profile.
- Nut Options: Replace pistachios with almonds or hazelnuts if preferred.
- Citrus Zest: Incorporate lemon or orange zest into the mascarpone cream for a citrusy note.
Storage/Reheating
- Storage: Store the tart in an airtight container in the refrigerator for up to 2 days.
- Reheating: This tart is best enjoyed cold or at room temperature. If you prefer it slightly warm, allow it to sit at room temperature for about 30 minutes before serving.
FAQs
What type of crust is used in this tart?
This tart uses a sweet pastry crust known as Pâte Sucrée, which includes all-purpose flour, confectioners’ sugar, almond powder, sea salt, soft butter, and an egg.
Can I make the pastry dough in advance?
Yes, you can prepare the pastry dough ahead of time. Wrap it tightly in plastic film and refrigerate for up to 2 days, or freeze for longer storage.
Is it necessary to use almond powder in the pastry?
Almond powder adds a subtle nutty flavor and tenderness to the crust. If unavailable, you can substitute with finely ground almonds or omit it, though the texture may slightly change.
Pistachio and Raspberry Tart
- Total Time: 2.5 hours
- Yield: 6–8 servings
- Diet: Vegetarian
Description
Indulge in the perfect blend of nutty pistachios, tangy raspberries, and creamy mascarpone in this elegant tart recipe. Perfect for gatherings or special occasions, this dessert offers a delightful harmony of flavors and textures that are sure to impress.
Ingredients
Pastry (Pâte Sucrée):
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 cup (30 g) confectioners’ sugar
- 2 tbsp almond powder
- 1/4 tsp sea salt
- 1/2 cup (115 g) soft butter
- 1 egg
Pistachio Filling:
- 1/2 cup (100 g) sugar
- 1/4 cup (30 g) ground almonds
- 1/3 cup (40 g) ground pistachios (plus extra for garnish)
- 2 tbsp heavy cream
- 2 eggs
Mascarpone Cream:
- 1 cup (240 ml) cold heavy cream
- 1/4 cup (30 g) confectioners’ sugar
- 1/2 cup (120 g) mascarpone cheese
Garnish:
- 1 cup fresh raspberries
- 2 tbsp chopped pistachios
Instructions
- Prepare the Pastry:
- Combine flour, sugar, almond powder, and salt.
- Add butter, mixing until crumbly.
- Incorporate egg; knead until dough forms. Chill for 30 minutes.
- Prepare the Filling:
- Mix sugar, ground almonds, pistachios, cream, and eggs until smooth.
- Assemble the Tart:
- Preheat oven to 180°C (350°F).
- Roll out dough to 5mm thickness; fit into a 24 cm tart pan. Chill for 30 minutes.
- Pour filling into the crust. Bake for 25–30 minutes until golden. Cool for 1 hour.
- Prepare the Cream:
- Whip heavy cream and sugar until soft peaks form.
- Add mascarpone and whip until stiff peaks form. Chill.
- Finish the Tart:
- Spread mascarpone cream over cooled tart.
- Garnish with raspberries and chopped pistachios. Chill for 30 minutes before serving.
Notes
- Pastry dough can be made ahead and refrigerated for up to 2 days or frozen for later use.
- Substitute raspberries with seasonal fruits like strawberries or apricots for variety.
- Add citrus zest to the mascarpone cream for an extra refreshing twist.
- Prep Time: 1 hour
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
