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Raspberry Pistachio Tart

My trials with Dorie Greenspan’s sweet tart dough recipe continue. This time, I added pistachios to the dough for this raspberry and pistachio tart and it turned out amazing (even tough I over-baked it).

It would have been better to use more as I hoped to see some flakes here and there in the dough.

Raspberry Pistachio Tart 2

Dorie Greenspan’s basic pastry cream recipe is a star, too. Adding the butter in bits at room temperature is what makes it so silky. I recall this technique from the book “Chocolate Desserts by Pierre Herme” – another wonderful book by Greenspan.

I have prepared the chocolate pastry cream from this book for my Christmas cake as well as a raspberry version for my Swan Eclairs in the past and know how much of a difference it makes.

RASPBERRY and PISTACHIO TART

Recipe adapted from Dorie Greenspan’s book “Baking: From My Home to Yours”

Makes one 9-inch tart or four 4-inch tarts

Ingredients

For the crust:

  • 1+1/2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/4 cup unsalted pistachios, skinned
  • 1/4 teaspoon salt
  • 1 stick plus 1 tablespoons unsalted butter, chilled and cubed
  • 1 large egg yolk

For the pastry cream and garnish:

  • 2 cups whole milk
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch, sifted
  • 1+1/2 teaspoons pure vanilla extract
  • 3+1/2 tablespoons unsalted butter, cut into cubes and at room temperature
  • 12 oz fresh raspberries
  • Finely chopped unsalted roasted pistachios

Method

  1. To prepare the crust, preheat the oven to 375 F (190C) degrees.
  2. Pulse flour, sugar, pistachios and salt in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds. Turn the dough out onto a work surface and knead just to incorporate dry ingredients.
  3. Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze for 30 minutes before baking.
  4. Bake blind for 25 minutes, remove the weight and bake for another 10 minutes. Let cool at room temperature. Alternatively, you can divide the dough between four 4-inch mini tart pans and bake them individually.
  5. To prepare the pastry cream, bring the milk to a boil in a small saucepan.
  6. In a heavy-bottomed saucepan, whisk the yolks together with the sugar and cornstarch until well blended. Still whisking, drizzle in about 1/4 cup of the hot milk. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking constantly, bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat
  7. Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. Press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate until cold or, if you want to cool it quickly put the bowl into a larger bowl filled with ice cubes and cold water and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes. The pastry cream can be kept, tightly covered, in the refrigerator for up to 3 days.
  8. To serve, spread the pastry cream in the tart shell and smooth the top with a spatula. Arrange the raspberries on top and sprinkle with the pistachios. Refrigerate for at least an hour before serving.

April 15, 2007 · 22 Comments Categories: Fruit, Tarts and Pies Tags: pistachio, raspberry, raspberry pistachio tart

Previous Post: « Strawberry Crisp
Next Post: Orange Chicken Drumsticks and Pea Puree »

Reader Interactions

Comments

  1. Deborah

    April 15, 2007 at 10:03 pm

    This looks amazing!! I have been wanting to try to make tarts lately – this looks like the way to go!

    Reply
  2. zinnur

    April 15, 2007 at 10:57 pm

    Cenk, your tartlets look amazing. Although all your pictures came out great, the third one is my favorite. The colors are just stunning.

    Reply
  3. Cenk

    April 16, 2007 at 12:12 am

    Deborah, Zinnur – Thank you for your nice comments!

    Reply
  4. Eda Suner

    April 16, 2007 at 12:13 am

    Tek kelime ile bayıldım Cenk 2. resmin 1/1 boyutunu istiyorum lap topıma wallpaper yapıcam. Muhteşem yemek istiyorum ( kıyabilirsem tabii ) 🙂

    Reply
  5. Patricia Scarpin

    April 16, 2007 at 12:22 pm

    What a delicious combination of flavors, Cenk. Not to mention how stunning it looks – I’m in awe.

    Reply
  6. bea at La tartine gourmande

    April 16, 2007 at 12:44 pm

    yum yum! Beautiful little tarts! I love these types of desserts, so much so!

    Reply
  7. Rosa

    April 16, 2007 at 2:48 pm

    That tart and it’s wonderful decoration look amazing! I’d love to have a bite of it…

    Reply
  8. Cenk

    April 16, 2007 at 4:51 pm

    Eda – En kisa zamanda wallpaperin hazir.

    Patricia, Bea, Rosa – Thank you for your lovely comments!

    Reply
  9. Hande

    April 18, 2007 at 10:05 am

    I was looking for a good pastry cream recipe, I think I wil try this one out, looks promising…

    Reply
  10. Evan

    April 19, 2007 at 12:50 am

    your blog is really beautiful. i love all your bakes!

    Reply
  11. brian

    April 19, 2007 at 1:32 am

    I just love the different presentations. Very nice!

    Reply
  12. Fruittart

    April 19, 2007 at 4:54 am

    Absolutely gorgeous! I love it.

    Reply
  13. Dorie

    April 19, 2007 at 11:31 am

    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!

    Reply
  14. Cenk

    April 19, 2007 at 12:59 pm

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

    Reply
  15. tulosh

    April 19, 2007 at 1:12 pm

    Looks tempting !

    Reply
  16. Pille

    May 2, 2007 at 4:59 pm

    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..

    Reply
  17. Hande

    September 6, 2007 at 12:53 pm

    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.

    Reply
  18. Cenk

    September 7, 2007 at 9:20 am

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

    Reply
  19. Adelina

    September 2, 2010 at 6:19 pm

    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!

    Reply
  20. Marilou

    July 10, 2011 at 12:33 am

    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!

    Reply
    • Cenk

      July 13, 2011 at 6:33 pm

      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.

      Reply
  21. Ec

    October 13, 2012 at 5:41 am

    wow this is lovely

    Reply

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