Pistachio Raspberry Tart

1. Prepare the Crust

In a mixing bowl, combine 150 grams of plain flour, 50 grams of ground pistachios, 50 grams of icing sugar, and a pinch of salt. Grate 100 grams of cold, unsalted butter directly into the bowl with the flour. Grating the butter ensures that it is evenly distributed throughout the dough, resulting in a more uniform consistency. Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This process should be done quickly to prevent the butter from warming up too much.

In a small bowl, whisk 1 egg yolk and 1 tablespoon of cold water, then add it to the dough. Mix until the dough just comes together, adding more water if necessary. Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

2. Preheat the Oven

Preheat your oven to 180°C (350°F) and lightly grease a 24 cm (9”) tart tin.

3. Bake the Crust

Roll out the dough and place it in the prepared tin. Press it into the edges and trim off any excess dough. Prick the base with a fork, place baking parchment on top, and add pie weights or dry beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until lightly golden brown. Once baked, allow the crust to cool completely.

4. Prepare the Raspberry Filling

Place 150 grams of raspberries in a saucepan with two tablespoons of sugar (adjust depending on the sweetness of the berries). Cook them over medium heat until they begin to break down and release their juices.

Dissolve 2 teaspoons of cornstarch in a little cold water (about 1-2 tablespoons). This will prevent lumps from forming. Stir in the raspberries and continue to cook, stirring constantly, until the mixture thickens and becomes glossy. This should only take a few minutes.

Let the raspberry mixture cool completely before incorporating it into the cake.

5. Prepare the Mascarpone Filling

In a mixing bowl, mix 250 grams of Mascarpone cheese with 50 grams of icing sugar until smooth. In a separate bowl, beat 200 millilitres of whipping cream until stiff.

Gently fold the whipped cream into the Mascarpone mixture. Store in the refrigerator until ready for use.

6. Melt the White Chocolate

Melt 70 grams of white chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave (in short intervals).

7. Assemble the Tart

Once the crust has completely cooled, brush it with a thin layer of melted white chocolate and let it set in the refrigerator.

Then spread the Mascarpone filling evenly over the white chocolate layer and top with the raspberry filling. Garnish the tart with crushed pistachios.

8. Serve

Before serving, chill the Pistachio Raspberry Tart for at least 1 hour to allow the layers to set.

Tips for Perfect Pistachio Raspberry Tart

Here are some tips to make your Pistachio Raspberry Tart even more delicious:

Prevent Soggy Crust: Make sure the white chocolate layer completely covers the crust, especially around the edges. This will serve as a barrier and prevent the Mascarpone cream and raspberry filling from soaking into the crust.

Mascarpone Texture: Do not overbeat the Mascarpone cream so that it does not become runny. Fold in the whipped cream carefully to maintain the airy consistency.

Perfect Raspberry Filling: Keep the layer of raspberry filling thin, about 3-5 mm. Too thick, and the taste could become too dominant.

Variations

Here are some delicious variations you can try to put your own spin on Pistachio Raspberry Tart:

Different Berry Options: Substitute strawberries, red currants, or pomegranate seeds for raspberries to achieve a similar flavour and colour.

Swirl Design: Instead of a thin layer of raspberries, swirl the raspberry filling into the Mascarpone cream to create a marbled effect.

Alcoholic Note: Add 1 teaspoon of raspberry liqueur or Grand Marnier to the raspberry filling.

Related Recipes

Looking for more simple yet delicious recipes? Check out the following recipes:

Cherry Almond Tart

Chocolate Tart

Tart with Spring Onions, Potatoes and Feta

Conclusion

Every bite of this Pistachio Raspberry Tart is a celebration of textures and flavours. From the crispy crust to the creamy Mascarpone to the tangy raspberry layer, it’s a dessert that leaves a lasting impression. Serve it chilled and let the vibrant flavours brighten your table.