Raspberry Pistachio Tart (Print Version)
# Ingredients:
→ Shortbread Base
01 -
2 egg yolks
02 -
½ teaspoon salt
03 -
¼ cup (50g) granulated sugar
04 -
1¼ cups (155g) plain flour
05 -
½ cup (125g) chilled unsalted butter, cut into cubes
→ Nutty Pistachio Filling
06 -
4 large egg yolks
07 -
120g finely ground almonds
08 -
½ cup (100g) granulated sugar
09 -
50g unsalted pistachios, finely processed
10 -
200ml whipping cream (35% fat or more)
11 -
1 teaspoon almond extract or pistachio extract
12 -
20g unsalted pistachios, roughly chopped for garnish
→ Fruit Topping
13 -
350g fresh raspberries
# Instructions:
01 -
Combine sugar, salt, and flour in a big mixing bowl. With your hands, rub the butter pieces in until the texture is sandy and you spot butter chunks. Add yolks and mix until it all comes together into a dough. Wrap in plastic film and pop into the fridge for half an hour.
02 -
Stir the ground pistachios, almond flour, egg yolks, sugar, cream, and chosen extract in a big mixing bowl until the batter's all smooth and creamy. Set it aside till your dough is ready to go.
03 -
Heat oven to 350°F (180°C) with the shelf in the middle. Roll out your chilled dough between parchment sheets to about 5mm thick. Press it into your tart pan, fix holes or rips if needed, and poke the base with a fork. Fill with the pistachio batter, level it, and bake for around 45 minutes till it’s golden. Cool on a rack for an hour.
04 -
Starting from the middle, carefully lay raspberries on top with the hole side down, spiraling outward. Tightly arrange them. Sprinkle chopped pistachios over before you’re ready to serve.
# Notes:
01 -
A rich and fancy dessert with a nutty filling, buttery base, and fresh raspberries on top.
02 -
Keep it chilled; it’ll stay fresh for a day if prepared ahead.