Gourmet Pistachio Raspberry Tart
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Native to Europe, raspberries are one of the most popular summer fruits. They are sweet and sometimes sour too. They bring a refreshing flavor to our dishes and desserts. Like strawberries, raspberries contain a lot of vitamin C, manganese, and dietary fibers. We can find them fresh, frozen, dried, or juiced.
The pistachio tree, on the other hand, is native to central Asia.
Raw pistachios are pretty fantastic, they are a rich source of protein, dietary fibers, and minerals like phosphorus, manganese, magnesium, and iron. They are also rich in vitamins B1 and B6.
You can find them raw, with or without shells, salted or unsalted.
And the possibilities to prepare them are endless. Chef Ludivine created a pastry both healthy and tasty. Made with a delicious sweet crust, pistachio almond cream, pistachio praline paste, raspberry gel, and topped with fresh raspberries, this tart is going to be one the best you may have this summer.
Bon appétit!
Difficulty: 
Prep time: 60 mins / Cook time: 35 mins / Servings: 5 tarts
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Sable Breton
3 - Egg yolks
3 oz (90g) - Butter
¼ cup (60g) - Sugar
1 tsp (3g) - Sea salt
¾ tsp (2.5g) - Baking powder
1⅓ cup (180g) - Flour
Raspberry Gel
7 oz (200g) - Raspberries
3 fl oz (90ml) - Water
½ oz (15g) - Sugar
1 tsp (2.5g) - Agar agar
Pistachio Praline Paste
½ tbsp (6g) - Dark brown sugar
2 tbsp (30g) - Sugar
¾ cup (120g) - Pistachio
Pistachio Almond Cream
1¾ oz (50g) - Butter
1¾ oz (50g) - Sugar
1¾ oz (50g) - Almond flour
1 - Egg
1½ tbsp (20g) - Pistachio praline paste
Pistachio Whipped Cream
¾ cup (180ml) - Heavy cream
2 tbsp (35g) - Pistachio praline paste
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Sable Breton
1 - Prepare your dry ingredients by combining the flour, baking powder, and salt in a mixing bowl, using a whisk. Then, set those aside.
2 - Separate the egg yolks from the egg whites. Place the egg yolks in a bowl and keep the egg whites in the fridge for another recipe.
Tip: We advise you to store the egg whites in a small food container with a lid on to allow them to last longer.
3 - Pour the butter and the sugar into a stand mixer bowl. Then, mix until the butter becomes nice and creamy, using the paddle attachment and on medium speed.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
4 - While mixing, add the egg yolks to the butter. Keep mixing until fully incorporated.
5 - Stop the mixer and add all the flour mix to the butter. Then, turn the mixer back on and mix the flour on low speed.
Tip: Mix until just combined, the dough should be a little crumbly but hold together when pressing it.
6 - Place the dough on a sheet of food wrap. Fold one side of it over the dough, then flatten it with your hands. Repeat on the opposite side. Finish folding the plastic wrap in a square shape like so.
7 - Roll out the dough with a rolling pin (marble/wood) in order to push it outward, like so. Next, place the dough in the refrigerator for 10 minutes.
Tip: This process will allow the dough to set faster and will help you roll it out later.
8 - Place the dough between 2 sheets of parchment paper and roll it out until ¼ inch (5 mm) thick.
Tip: Adding flour to some types of dough results in a crumbly texture. Rolling between 2 sheets of parchment paper prevents this from happening.
9 - Remove the top parchment paper and cut a few bands out of the dough using a bench knife.
Tip: You can find our recommended bench knives here: metal/plastic/wood, and plastic scrapers here.
10 - For the bottom of the tart, place a tart ring over the dough and press down to cut it. Then, remove the tart ring and place the dough back in the refrigerator for about 10 minutes.
Tip: This allows the dough to firm up. That way, it will be easier for you to mold your tarts.
11 - Place the tart ring on a silicone mat (with a baking tray underneath), and gently lay the bottom of the tart in the cake ring first. Next, mold the edges of the tart ring, one band of dough at a time. We are showing you how here.
12 - Cut the excess dough using a sharp knife. Then, place it back in the fridge for at least 2 hours.
Tip: Sabatier knives are excellent French blades we recommend for professional and home cooks.
13 - Start the following steps while the dough is chilling.
Raspberry Gel
1 - Reduce the raspberries into a purée using a blender.
Tip: Vitamix blenders are by far the best we have ever owned: Vitamix Explorian, Vitamix Professional Series 750.
2 - Add the raspberry purée in a saucepan (or like us a saucier pan) along with the water. Then, give it a quick mix using a spatula.
Tip: All-Clad is the gold standard for professional quality stainless steel cookware.
3 - Combine the sugar and the agar agar in a small bowl. Then, mix the two with a spoon until well combined.
4 - Place the purée over medium heat and bring it to a boil. Add the sugar and the agar agar mix to the raspberry purée and boil again.
5 - Transfer the purée into a bowl and place it in the fridge for about 1 hour (or until completely set).
6 - Once fully set, place the raspberry gel in a food processor and blend it until completely smooth.
Tip: Here, we are using the excellent Breville Sous Chef food processor (you may also use a blender).
7 - Once ready, place the raspberry gel into a piping bag and put it back in the refrigerator.
Pistachio Praline Paste
1 - Preheat your oven to 350°F (175°C).
2 - Arrange the raw pistachios on a baking tray covered with parchment paper and bake them for 10 minutes.
3 - Meanwhile, add both the sugar and the dark brown sugar to a small saucier pan. Put it over medium heat to make a caramel, using the dry caramel method. This means melting the caramel without adding any liquid to it.
Tip: Cook the caramel right until the sugar is dissolved, but don't cook it for too long or it will burn and will taste bitter.
4 - Pour the caramel over a silicone mat and let it cool down completely. Once cold, break down the caramel into small pieces with your fingers.
5 - Place the roasted pistachios and the caramel in a food processor and blend them until nice and smooth.
Tip: This step may take 5 to 8 minutes depending on your food processor.
6 - Once ready, transfer the mix into a small food container and set it aside.
Pistachio Almond Cream
1 - Preheat your oven to 340°F (170°C).
2 - Cream the butter with the sugar in a large mixing bowl, using a whisk.
Tip: If your butter is not at room temperature, microwave it for 10 seconds.
3 - Add the egg and the almond flour, and mix everything together until well combined.
4 - Incorporate the pistachio praline paste with a spatula.
5 - Then, place the almond cream in a piping bag, and fill the tarts with it.
6 - Finally, bake the tarts for about 20 minutes at 340°F (170°C).
7 - Once cooked, let them cool down at room temperature before attempting to unmold them.
Pistachio Whipped Cream
1 - Add the heavy cream and the pistachio praline paste into a large mixing bowl. Then, whip until smooth using a hand mixer.
Tip: We recommend this 7-speed hand mixer from KitchenAid for its quality and elegant design.
2 - Once ready, place the whipped cream into a piping bag with a tip on, and put it into the fridge.
Assembling The Pistachio Raspberry Tarts
In our video recipe, we are showing you two methods to assemble the tarts.
Carefully wash the raspberries and place them on a cutting board. Then, cut them in half lengthwise using a sharp knife.
Tip: We recommend you use a paring knife for this task. We also love this reversible cutting board with integrated hand grips from John Boos.
1 - Pipe a small amount of the pistachio whipped cream over the entire length of the tart.
2 - Dig a trench in the middle of the whipped cream using a small spoon. Then, fill it up with the raspberry gel.
3 - Delicately place the raspberry halves on top of the tart in a pretty manner, using tweezer tongs.
4 - For extra colors, decorate with some fresh pistachio halves.
1 - Pipe the raspberry gel all over the surface of the tart, piping a little bit more in the center to create some volume.
2 - Delicately place the raspberry halves on top of the tart in a pretty manner, using tweezer tongs. Then, decorate with some fresh pistachio halves.
3 - Place the tart in the center of a plate. Then, pipe small pistachio whipped cream heaps all around the tart.
4 - Add small dots of raspberry gel too. And finally, top the whipped cream heaps with fresh pistachio halves.
5 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.