Pistachio Raspberry Tart Recipe

Preparing the Tart Crust

Begin by making the tart crust. Combine the flour, butter, sugar, and salt in a mixing bowl until you have a crumbly dough. Press the dough into a tart pan, making sure it is evenly spread out. Bake at 180°C (350°F) for about 20 minutes, or until golden brown. Let it cool.

Making the Pistachio Filling

For the filling, blend the pistachios, sugar, butter, eggs, and cream (mascarpone or heavy cream can be used) into a smooth mixture. Pour this filling into the cooled tart crust and return it to the oven. Bake at 175°C (350°F) for about 25 minutes or until the filling has set.

Creating the Raspberry Layer

In a saucepan, heat the raspberries and sugar until the berries break down and release their juices. If using, add gelatin or pectin to thicken the mixture. Once thickened, let it cool slightly before spreading it over the set pistachio filling. Chill the tart to allow the raspberry layer to set.

Whipping the Cream

Whip together the cream and sugar (add pistachio flavoring or paste if desired) until it forms stiff peaks. Spread this whipped cream over the chilled tart, creating a smooth layer.

Garnishing and Serving

Finally, garnish the tart with dried raspberries and, if desired, additional pistachio pieces. Slice and serve the tart chilled.