Today I will show you how to make this raspberry tart. The combination of raspberries with a smooth almond and pistachio cream is great!
The 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.
The 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.
The 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.
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Amazon shopping links of some of the kitchen utensil used in this recipe:
- Silicone baking mat
- Bakinf tray
- Stainless steel dough rolling pin
- Glas bowls
- Dough sticks
- Angular pallet knife
- Pastry brush
- Small saucepan
- Portable hob
- KitchenAid mixer
- Tart ring
- Cake ring
- Ceramic knife
- Dough scraper
- Film acetate
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Ingredients
Directions
The 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.
The 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.
The 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.
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Silicone baking mat
- Bakinf tray
- Stainless steel dough rolling pin
- Glas bowls
- Dough sticks
- Angular pallet knife
- Pastry brush
- Small saucepan
- Portable hob
- KitchenAid mixer
- Tart ring
- Cake ring
- Ceramic knife
- Dough scraper
- Film acetate
Image gallery: