How to make a perfect French Raspberry and Pistachio Tart

Описание: Indulge in this Raspberry and Pistachio Tart, a perfect balance of sweet, tangy raspberries and rich, nutty pistachios. This elegant French-inspired dessert is ideal for special occasions, afternoon tea, or when you simply want to impress your guests. The tart features a crisp buttery base, creamy pistachio filling, and fresh raspberries for the ultimate flavor combination.

Whether you’re a baking beginner or a pastry lover, this easy step-by-step recipe will guide you to create a stunning dessert that looks as good as it tastes!

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📋 Ingredients

1. 🥧 Sweet Pastry (Pâte sucrée)

Soft unsalted butter: 80 g

Icing sugar: 55 g

Almond powder: 17 g

Whole egg: 35 g (≈ ¾ of an egg)

Plain flour (T55 in France): 135 g

Fine salt: 0.5 g

Vanilla: 0.5 g

👉 Line the tart ring, freeze for 30 minutes, bake blind at 160°C – 15 min with baking beans + 5 min without.

2. 🌿 Pistachio Cream (thin baked layer)

Soft butter: 33 g

Sugar: 33 g

Pistachio powder: 33 g (or half pistachio, half almond)

Whole egg: 33 g (≈ ⅔ of an egg)

(Optional) Vanilla or rum: a few drops

👉 Spread a thin layer on the pre-baked tart base, bake 12–15 min at 160°C, then let cool.

3. 🍓 Raspberry Gelée (Coulis set with gelatin)

Fresh or frozen raspberries: 150 g

Sugar: 30 g

Lemon juice: 5 g

Gelatin powder (200 Bloom): 2 g + 12 g cold water (to bloom)

Preparation:

Heat raspberries + sugar + lemon for 2–3 minutes.

Blend, then strain through a sieve.

Add melted gelatin.

Spread in a thin layer (2–3 mm) over the baked pistachio cream. Chill for 30 minutes.

4. 🍮 Vanilla Pastry Cream + Mascarpone (for piping)

Whole milk (or unsweetened almond/soy milk): 170 g

Egg yolks: 34 g (≈ 2 yolks)

Sugar: 34 g

Cornstarch: 14 g

Butter: 17 g

Vanilla: ½ pod or natural extract

Cold mascarpone: 100–120 g

(Optional) Gelatin powder: 1.5 g + 9 g cold water

Preparation:

Make a classic pastry cream, add gelatin off the heat if using.

Cover with cling film touching the surface, cool completely.

Whisk to loosen.

Smooth the cold mascarpone separately, then fold it in with a spatula → you get a firm, smooth cream, perfect for piping.
⏱️ Timestamps

00:00 Intro
00:21 Making the tart base
11:15 Pistachio filling
13:10 Baking the tart
15:20 Cream & decoration
21:50 Final result

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