Pistachio Raspberry Tart
Pistachio Raspberry Tart made with Pate Sablee crust, Pistachio Frangipane, Whipped Raspberry Ganache, fresh raspberries, and pistachios.
Servings: 10 tarts
Calories: 613kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 digital kitchen scale
- 1 perforated air baking mat
- 6 tart ring
- 1 Rolling Pin
Ingredients
Pate Sablee Crust (Tart Base)
- 2 cups all-purpose flour 240 gr
- ⅓ cup almond flour 32 gr
- ¾ cup powdered sugar 75 gr
- ½ tsp salt
- ½ cup unsalted butter very cold 113 gr
- 1 egg 45 gr
Pistachio Frangipane
- 1 cup pistachio flour 100 gr
- ½ cup granulated white sugar 100 gr
- ½ cup unsalted butter room temperature 113 gr
- 2 egg 90 gr
Raspberry Whipped Ganache
- ⅓ cup raspberry puree 75 gr
- 1 cup Raspberry Inspiration Valrhona chocolate 175 gr
- 1 cup heavy whipping cream cold 250 ml
Instructions
How to Make Raspberry Whipped Ganache
- Bring raspberry puree to a boil.
- Melt chocolate in the microwave or using the double boiler method.
- Gradually combine hot puree and melted chocolate with the spatula.
- Add cold heavy whipping cream.
- Emulsify with an immersion blender.
- Transfer into a flat container and cover with the plastic wrap "to contact".
- Refrigerate ganache for 12 hours.
How to Make Pate Sablee (Tart Base)
- Cut unsalted butter into small cubes and place in the freezer.
- In the mixing bowl of stand mixer sift all-purpose flour, powdered sugar, salt, and almond flour. Add frozen butter.
- With the mixer on low speed and using the pedal attachment mix for a few minutes.
- Add egg into the mixture and mix again just until dough comes together.
- Roll the dough between two pieces of parchment paper into 1/8" (3 mm) thickness and place into the freezer for at least one hour.
- Take the dough out of the freezer, and remove the top parchment paper. Using a perforated ring cut a circle and carefully transfer on the perforated air-baking mat to another ring. This is the bottom of the tart.
- Cut a long string out of the dough and carefully place it into the ring by the sides. Press with the fingers so it sticks in.
- Repeat with the rest of the rings.
- Place rings with the pastry dough into the freezer for 30 -40 minutes.
- Preheat oven to 350oF.
- Before baking trim the top of the pastry with the knife.
- Bake for 15 minutes, then carefully remove rings, add pistachio frangipane inside of the tart base, and bake another 5-10 minutes until golden brown.
- Let cool completely before decorating.
How to Make Pistachio Frangipane
- Cream room-temperature butter with sugar until fluffy (about 2-3 minutes).
- Add eggs and mix again.
- Mix in pistachio flour.
- Transfer into a pipping bag and fill tart base.
How to Assemble Pistachio Raspberry Tart
- In the mixing bowl of a stand mixer add Raspberry ganache and whip on medium speed. The whipped ganache should be stable and hold form.
- Transfer into a pipping bag and decorate cool to room temperature tart base.
- Add fresh raspberries and pistachios.
Notes
Make raspberry ganache a day ahead as this requires 12 hours for stabilization in the fridge.
When working with the dough to make the tart base, make sure the temperature in the room is cold.
Chill dough in the freezer many times between cutting strings and shaping the tart base.
Nutrition
Serving: 1tart | Calories: 613kcal | Carbohydrates: 57g | Protein: 9g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 300mg | Potassium: 243mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1045IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg
