Comments on: Raspberry Pistachio Tart

By: Cenk

Cenk — Wed, 13 Jul 2011 15:33:13 +0000

Marilou - Yes, it really is one third of a cup, but make sure to sift before measuring because it really makes a difference in the final weight. I don't think it is about the difference in cornstarch as this recipe is from Dorie Greenspan's book.

By: Marilou

Marilou — Sat, 09 Jul 2011 21:33:01 +0000

I, too, had problems with this pastry cream… Is that really 1/3 cup of cornstarch? It is very thick and pasty, and tastes very much of cornstarch. Maybe the cornstarch in Europe is different than the one we have here in North America? Thanks for any advice, and I really do like the addition of softened butter at the end!

By: Adelina

Adelina — Thu, 02 Sep 2010 15:19:01 +0000

I love your presentation! Look like your pastry cream has a very smooth texture!

I tried Dorie’s recipe for this vanilla pastry cream and honestly, I wasn’t at all impressed with it. It lacks flavor and I think her recipe asks for a bit too much cornstarch (?) The texture that I had was not smooth and it is rather too dry to my taste. I don’t think I’ll be using her pastry cream recipe!

By: Cenk

Cenk — Fri, 07 Sep 2007 09:20:39 +0000

Hande – Glad you liked it. It is my favorite pastry cream recipe. All the credit goes to Dorie!

By: Hande

Hande — Thu, 06 Sep 2007 12:53:10 +0000

Cenk, I finally came around to making the pastry cream. Hubby wanted to take some stuff to his office for his birthday, so I made little tartletts with berries, very similar to these, but other tart dough. The pastry cream was so easy to make and very yummy! I filled the raspberries with crema di balsamico and also sprinkled with pistachios. It was so good! Hubby took 18 of these to work (along with other stuff) and said they were gone so quick that he couldn’t try any himself! Thank you (and Dorie) for this great recipe.

By: DMBLGiT: The Gallery (Page 4) from RealEpicurean.com

DMBLGiT: The Gallery (Page 4) from RealEpicurean.com — Sat, 19 May 2007 11:18:01 +0000

[...] Entry #34 – ‘Raspberry Pistachio Tart’ taken by Cenk Sönmezsoy from Cafe Fernando. [...]

By: Pille

Pille — Wed, 02 May 2007 16:59:45 +0000

Although I love chocolate&raspberry combo, the green pistachios really make the raspberries shine (or is it vice versa:) Lovely tarts, and I’ll definitely give this particular pastry a go soon..

By: tulosh

tulosh — Thu, 19 Apr 2007 13:12:43 +0000

Looks tempting !

By: Cenk

Cenk — Thu, 19 Apr 2007 12:59:25 +0000

Dorie – Thank you so much for your nice comment!!! It is quite an honor to hear these from you.

By: Dorie

Dorie — Thu, 19 Apr 2007 11:31:14 +0000

Cenk, I can’t believe I have only just found your site – it is so very, very beautiful. I love what you’ve done with the tart, adding nuts to the crust, sprinkling them over the top and crowning it with that great chocolate burst! Gorgeous. Also, I was intrigued by how you used the tart dough to make the Buddha cookies. I’m thrilled that you’re enjoying the dough and using it so creatively. Thank you for sharing these creations!