Raspberry tart with almond-pistachio cream

DifficultyBeginner

Today I will show you how to make this raspberry tart. The combination of raspberries with a smooth almond and pistachio cream is great!

Raspberry tart with almond-pistacchio frangipane recipe
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
1

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.

2

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.

3

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.

4

Watch 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

1

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.

2

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.

3

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.

4

Watch the recipe video on Youtube:

YouTube

By loading the video, you agree to YouTube's privacy policy.
Learn more

Load video

7

Image gallery:

Raspberry tart with almond-pistachio cream

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