Today I will show you how to make this raspberry tart. The combination of raspberries with a smooth almond and pistachio cream is great!
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
French short crust pastry
5.11 oz flour
0.88 oz almond flour
3.52 oz cold butter, diced
1.76 oz powdered sugar
Pinch of salt
½ egg
Pistachio frangipane or almond-pistachio cream
2.11 oz soft butter
2.11 oz powdered sugar
1.05 oz almond flour
1.05 oz pistachio flour
1 egg
Almond flavor
Decoration
2-3 tbsp raspberry jam
14.10 oz raspberries
Nappage or neutral mirror glaze
White chocolate ring
Chopped pistachios
Macaron
1The first step to make this raspberry tart recipe is to prepare the French shortcrust pastry: put the flour, almond flour, powdered sugar, salt and butter in a mixer. Then stir the ingredients until the butter is well mixed with them. After that, add the egg and mix until the dough forms. After this, cool the dough for 1 hour. Then roll the dough out 0.11-inch-thick and place it into the bottom and sides of a 8.5 inch tart ring. Next, put the tart 20 minutes in the refrigerator. Finally, pre-bake the base in the oven for 10 minutes at 338°F.
2The next step is to prepare the almond-pistachio frangipane: first, mix all the ingredients to a cream. Then, put the cream in the pre-baked tart. After that, bake it in the oven at 320°F until the frangipane starts to get brown. Then take the tart out from the oven and let it cool down.
3The final step is to make the decoration: first brush the tart with the raspberry jam. Then distribute the raspberries on the tart and place the chocolate ring on it. After that, brush the raspberries with mirror glaze. Finally sprinkle pistachios on the tart and place a macaron in the middle of it.
4Watch the recipe video on Youtube:
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Ingredients
French short crust pastry
5.11 oz flour
0.88 oz almond flour
3.52 oz cold butter, diced
1.76 oz powdered sugar
Pinch of salt
½ egg
Pistachio frangipane or almond-pistachio cream
2.11 oz soft butter
2.11 oz powdered sugar
1.05 oz almond flour
1.05 oz pistachio flour
1 egg
Almond flavor
Decoration
2-3 tbsp raspberry jam
14.10 oz raspberries
Nappage or neutral mirror glaze
White chocolate ring
Chopped pistachios
Macaron
Directions
1The first step to make this raspberry tart recipe is to prepare the French shortcrust pastry: put the flour, almond flour, powdered sugar, salt and butter in a mixer. Then stir the ingredients until the butter is well mixed with them. After that, add the egg and mix until the dough forms. After this, cool the dough for 1 hour. Then roll the dough out 0.11-inch-thick and place it into the bottom and sides of a 8.5 inch tart ring. Next, put the tart 20 minutes in the refrigerator. Finally, pre-bake the base in the oven for 10 minutes at 338°F.
2The next step is to prepare the almond-pistachio frangipane: first, mix all the ingredients to a cream. Then, put the cream in the pre-baked tart. After that, bake it in the oven at 320°F until the frangipane starts to get brown. Then take the tart out from the oven and let it cool down.
3The final step is to make the decoration: first brush the tart with the raspberry jam. Then distribute the raspberries on the tart and place the chocolate ring on it. After that, brush the raspberries with mirror glaze. Finally sprinkle pistachios on the tart and place a macaron in the middle of it.
4Watch the recipe video on Youtube:
You are currently viewing a placeholder content from YouTube. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More Information
Raspberry tart with almond-pistachio cream
