Raspberry-pistachio tart

Sep 23, 2016 in pastry, pistachio, pistachio frangipane, raspberry, raspberry puree, recipe, sweet shortcrust pastry, tart. Read the original on: Dessert hungry

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Recently I spotted the very talented Maja Vase (http://majavase.dk) and her amazing desserts on Instagram. I was immediately inspired by her beautiful desserts. Not only do they look stunning but the flavor combinations are really interesting. Because I have no professional training I appreciate her tips and tricks and a decision to share a few recipes. This way I get to learn different techniques and flavor combinations.

I used her recipe for pistachio pastry and frangipane. The addition of pistachios in a sweet pastry is a great idea. The taste is slightly different to a normal pastry, it's not in the forefront but it really complements the raspberry flavor.

This tart is all about beautiful fresh raspberries. Once they are placed on the tart, they also offer a small space to be filled with even more delicious raspberry flavor. I filled each of them with raspberry puree. Once the tart is cut the puree leaks out and creates an amazing raspberry sauce.

Raspberry-pistachio tart

(Makes one 20cm)

Time:

Preparation: 35min

Cooking: 10min

Baking: 20min

Resting: 1 hour

For the pastry:

25g pistachios
125g all-purpose flour
50g icing sugar
75g cold butter (cubbed)
a pinch of salt
1/2 egg

For the frangipane:

1/2 egg
50g pistachios
50g white granulated sugar
50g soft butter
a pinch of salt

For the mascarpone cream:

150g heavy cream
100g mascarpone cheese
1 vanilla bean (scrape the seeds)
25g icing sugar

For the raspberry puree:

225g frozen raspberries
2 tablespoons white granulated sugar (to taste)
1 table spoon corn starch
1 tablespoon raspberry vodka (optional)
1 teaspoon lemon juice

+ 500g fresh raspberries

Making the pastry:

Place the pistachios in a food processor and blitz until finely chopped. Add flour, sugar, salt and cold butter. Blitz until fine crumbs appear. Add the egg and blitz to combine.

using your hands knead the dough together, not to much, just until it comes together. Roll it out between two parchment papers. Line the tart shell and place in the fridge for 1 hour.

Making the frangipane:

Preheat oven to 175Â°C (347Â°F).

Blitz pistachios until fine. Place butter and sugar in a bowl of you electric mixer and beat until light and fluffy. Add pistachios, salt and egg and beat to combine.

Fill the cooled tart shell with frangipane and bake for 20 minutes until golden brown.

Set aside to cool completely.

Making the mascarpone cream:

Combine all ingredients and whip to stiff peaks.

Spread the cream evenly on the cooled tart. place in the fridge.

Making the raspberry puree:

Place frozen raspberries and sugar in a small pot and heat until boiling. In a small bowl combine cornstarch and a drop of water to make a thick slushy. Add the slushy to raspberries and bring to boil.

The mixture should thicken slightly. remove from heat and add vodka. Set aside until completely cooled. Pour the mixture in a piping bag or a plastic piping bottle.

Assembly:

Place raspberries on the tart.