Print

Perfect Pistachio Raspberry Tart

pistachio raspberry tart - featured image
Print Recipe

An easy and elegant dessert featuring a flaky crust, creamy pistachio filling, and fresh raspberry topping, perfect for entertaining.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2 tbsp (25 g) granulated sugar
  • 1/4 tsp salt
  • 2 to 3 tbsp ice water
  • 1 cup (125 g) shelled, unsalted pistachios, finely ground
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (60 g) powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup (60 ml) heavy cream, whipped slightly
  • 1 1/2 cups (225 g) fresh raspberries
  • Optional: powdered sugar for garnish

Instructions

  1. Make the crust dough: In your food processor, pulse the cold cubed butter with flour, sugar, and salt until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing just until the dough holds together when pinched. Be careful not to overwork it. Wrap the dough in plastic wrap and chill for 30 minutes.
  2. Prepare the pistachio filling: While the dough chills, finely grind the pistachios in the food processor until powdery but not oily. In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well. Gently fold in the ground pistachios.
  3. Whip the heavy cream: In a separate bowl, whip the heavy cream until it forms soft peaks. Fold it carefully into the pistachio cream cheese mixture, preserving the airy texture.
  4. Roll out the crust: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle to fit your tart pan. Transfer the dough into the pan, pressing gently into the edges. Trim any excess dough. Use a fork to prick the bottom to prevent bubbling.
  5. Blind bake the crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake for another 8-10 minutes until golden and set. Let cool completely.
  6. Assemble the tart: Spread the pistachio filling evenly into the cooled crust. Arrange fresh raspberries on top in a single layer, gently pressing them into the filling.
  7. Chill before serving: Refrigerate the tart for at least 1 hour to set the filling. Optionally, dust with powdered sugar just before serving for a pretty finish.

Notes

Keep everything cold when making the crust to ensure flakiness. Use pie weights or dried beans for blind baking to prevent puffing. Handle raspberries gently to avoid crushing. Use a sharp knife dipped in hot water for clean slicing. Frozen raspberries can be used if thawed and drained well.

Nutrition

Keywords: pistachio tart, raspberry tart, elegant dessert, easy tart recipe, pistachio raspberry dessert, entertaining dessert

Find it online: https://atomicbite.com/perfect-pistachio-raspberry-tart-recipe-easy-elegant-dessert-for-entertaining/