Pistachio and Raspberry Tart

Описание: This elegant raspberry tart is pure French patisserie magic! Justine's stunning raspberry tart features a buttery pastry base filled with creamy pistachio frangipane and topped with fresh raspberries. The combination of nutty pistachio cream and tart raspberries in this raspberry tart is absolutely divine. Perfect for special occasions or afternoon tea, this raspberry tart looks like it came from a fancy bakery. The homemade pistachio cream makes this raspberry tart extra special and worth every minute!

Full Recipe: https://everydaygourmet.tv/recipes/pi...

Ingredients:
3 punnets fresh raspberries
1 tbsp icing sugar

For the pastry
250g plain flour
125g butter cut in small i cubes
70g icing sugar
1 egg pinch of salt

Pistachio Cream
150g unsalted pistachio (raw) blended into a fine crumb
1 egg
100g caster sugar
50g melted butter
1 tbsp plain flour
1 tsp vanilla extract
100ml thickened cream

Method:
Preheat the oven at 180°C and grease a 22 cm tart tin.

In a bowl (you can use a mixer if you like) place the flour, sugar, salt and mix. Add the butter and with your fingers work the butter into the flour to form a crumb. Add the egg and work the dough until it forms a smooth dough. Shape in to a disc, wrap in baking paper or cling film and refrigerate for 30 minutes.

Roll the dough to form a circle large than the tart tin and mould it in the tin. Pierce the bottom of the
pastry with a fork. Place a sheet of baking paper to cover the pastry and spread some rice or beans in it to pre-bake the pastry. Bake for 12-15 minutes then remove the beans and baking paper.

Mix the pistachio crumb with all the other ingredients to form a smooth mixture. Spread the mixture over the par cooked pastry. Bake for a further 20 to 25 minutes. Cool the tart.

Arrange the raspberries on top of the tart and sprinkle with the icing sugar.

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