Pistachio Raspberry Tart

Ingredients

Sweet Shortcrust Pastry

• 250 g all-purpose flour
• 125 g cold unsalted butter, cubed
• 80 g powdered sugar
• 1 egg
• 1 pinch salt
• 1 tsp vanilla extract

Raspberry Confit

• 250 g fresh or frozen raspberries
• 60 g sugar
• 1 tbsp lemon juice
• 1½ tsp cornstarch
• 1 tbsp water

Pistachio Dacquoise

• 80 g egg whites (about 2–3 eggs)
• 60 g granulated sugar
• 70 g ground pistachios
• 20 g powdered sugar
• 15 g all-purpose flour

Pistachio Crémeux

• 200 ml whole milk
• 200 ml heavy cream
• 3 egg yolks
• 60 g sugar
• 150 g pistachio paste
• 4 g gelatin (2 sheets), bloomed

Pistachio Praline

• 150 g roasted pistachios
• 75 g sugar
• Pinch of salt

Vanilla Whipped Ganache

• 200 g white chocolate
• 300 ml heavy cream (divided)
• 1 tsp vanilla bean paste
• 4 g gelatin (optional, for stability)

Decoration

• Fresh raspberries
• Chopped pistachios
• Edible flowers (optional)

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Instructions

1. Prepare the Tart Shell

1. Mix the flour, powdered sugar, and salt.
2. Rub in the cold butter until the mixture resembles breadcrumbs.
3. Add the egg and vanilla, then mix into a smooth dough.
4. Chill for 1 hour.
5. Roll out the dough, line a tart pan, and chill again for 20 minutes.
6. Bake at 170°C (340°F) for 20–25 minutes, until golden.

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2. Make the Raspberry Confit

1. Combine the raspberries, sugar, and lemon juice in a saucepan.
2. Cook for 5 minutes.
3. Stir the cornstarch into the water and add it to the berries.
4. Cook until thickened.
5. Cool completely.

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3. Bake the Pistachio Dacquoise

1. Whip the egg whites until foamy.
2. Gradually add the sugar and beat to stiff peaks.
3. Fold in the ground pistachios, powdered sugar, and flour.
4. Spread into a thin round slightly smaller than the tart shell.
5. Bake at 170°C (340°F) for 15 minutes.
6. Let cool.

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4. Prepare the Pistachio Crémeux

1. Heat the milk and cream until steaming.
2. Whisk the egg yolks with the sugar.
3. Slowly pour the hot mixture over the yolks while whisking.
4. Return to the saucepan and cook until slightly thickened (about 82°C / 180°F).
5. Remove from the heat and stir in the softened gelatin.
6. Blend in the pistachio paste until smooth.
7. Chill until slightly set.

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5. Make the Pistachio Praline

1. Caramelize the sugar until golden.
2. Pour over the roasted pistachios and let cool.
3. Blend until smooth and creamy.

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6. Vanilla Whipped Ganache

1. Heat 100 ml of the cream with the vanilla.
2. Pour over the white chocolate and stir until smooth.
3. Add the remaining 200 ml cold cream.
4. Refrigerate for at least 6 hours or overnight.
5. Whip until light and fluffy.

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Assembly

1. Spread a thin layer of raspberry confit over the tart shell.
2. Place the pistachio dacquoise on top.
3. Add a layer of pistachio crémeux.
4. Drizzle or spread the pistachio praline.
5. Press fresh raspberries into the filling.
6. Cover with a thin layer of the vanilla whipped ganache.
7. Pipe the remaining ganache around the edges or decorate as desired.
8. Garnish with fresh raspberries, chopped pistachios, and edible flowers.

Prep Time: 1 hour 30 minutes
Chilling Time: 6 hours
Bake Time: 40 minutes
Servings: 8–10

This elegant French-style tart combines buttery pastry, tangy raspberry confit, nutty pistachio crémeux, crunchy pistachio praline, and silky vanilla whipped ganache for a beautifully balanced dessert. 🍓💚🥧