Description
This Pistachio and Raspberry Tart is a refined and visually stunning dessert that combines a buttery shortcrust base, a rich pistachio frangipane, and fresh raspberries. With its vibrant green and red hues, it’s as elegant as it is delicious — perfect for dinner parties, spring gatherings, or a luxurious afternoon tea. Keywords: pistachio raspberry tart, elegant dessert, nut tart, frangipane tart, fruit tart recipe
Ingredients
Units
Scale
- For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
- For the Pistachio Filling (Frangipane):
- 1/2 cup unsalted pistachios (shelled and ground)
- 1/4 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 tsp vanilla extract
- 1 tbsp all-purpose flour
- For Assembly:
- 1 cup fresh raspberries
- Optional: powdered sugar for dusting, chopped pistachios for garnish
Instructions
- Make the Crust: In a food processor, combine flour, sugar, and butter. Pulse until crumbly. Add egg yolk and cold water gradually until dough forms. Wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough and line a tart pan. Prick the bottom with a fork. Blind bake with parchment and weights for 15 minutes, then bake uncovered for 5 more minutes. Cool.
- Make the Filling: Cream butter and sugar until light. Add eggs one at a time, then stir in ground pistachios, almond flour, vanilla, and flour.
- Spread pistachio filling in the cooled tart shell. Dot with raspberries.
- Bake for 25–30 minutes or until golden and set.
- Cool before dusting with powdered sugar and a sprinkle of chopped pistachios.
Notes
- For extra pistachio flavor, add a drop of pistachio extract to the filling.
- Can be made a day ahead; store covered in the fridge and serve at room temperature.
- Pairs beautifully with whipped cream or crème fraîche.
- Details
Nutrition
- Calories: 350
- Sugar: 18g
- Sodium: 70mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
