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
