RASPBERRY PISTACHIO TART

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RASPBERRY PISTACHIO TART

Yield: 12

Author: ROOT Mindful Nutrition

Prep time: 1 HourCook time: 45 MinTotal time: 1 H & 45 M

I love making tarts as you can split it in steps that you can make in advance so that you only have the final touch to do on the day ! 1. Prepare a delicious "pate sablée"- place in your mold and freeze until ready to bake. you can also use a store-bought piecrust but making your own will make a big difference. in taste!2. Prepare a simple filling : pistachio frangipane. Then cook your tart base!3. on the day, make a pastry cream 4. place the fruits on top and finish with crushed nuts.This is a recipe that is hard to miss, and will definitely impress your guests!

Ingredients

PATE SABLEE

• 150g all purpose flour
• a pinch salt
• 40g sugar
• 125g unsalted butter (cold and cut in small cubes.)
• 2 egg yolks
• (large tart mold- I used a 10"mold with removable bottom)

PISTACHIO FRANGIPANE FILLING

• 60g ground pistachios
• 110g ground almonds
• 80g sugar
• 4 large egg yolks
• 200ml Heavy Cream
• 5ml Pistachio extract (or Almond extract)

PASTRY CREAM (creme patissiere)

• 450ml Milk (wholemilk better)
• 70 g sugar (this recipe is not too sweet
• 40 g cornstarch (cornflour)
• 15 ml vanilla bean paste (or 5ml vanilla extract/ or real vanilla pod)
• 4 large egg yolks
• 40 g unsalted butter

DECORATION

• 400g fresh raspberries
• 20g pistachios, shelled and coarsely chopped
• + raspberry coulis (optional but great!)

Instructions

1. MAKE THE PATE SABLEE: In a large bowl, combine the flour, salt and sugar. Add the cubed butter and mix the ingredients together using your fingers and palms, until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and store in fridge for 30min.
2. PREPARE THE FILLING: In a large mixing bowl, whisk together all frangipane ingredients until homogeneous and creamy. Set aside.
3. Pre-heat your oven to 350F(180C) with a rack in the middle.
4. Take the Pâte sablée out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm thickness. Line your tart mold bottom and sides with crust – use your fingers to patch and press to seal the dough. Trim the edges and poke the bottom evenly with a fork.
5. COOK THE BASE: Pour the frangipane into the tart crust and bake for 40min, until the filling is set and golden on top. Transfer to a cooling rack..
6. PREPARE THE PASTRY CREAM: In a medium saucepan, combine milk and vanilla then place over medium heat and bring to a simmer. Immediately remove from the heat.
7. Meanwhile, in a bowl, whisk the egg yolks and sugar until smooth. Sift in the cornstarch and whisk vigorously.
8. To equalise temperatures, slowly pour in ½ cup of the hot milk mixture into the egg yolks. whisk and slowly add the rest to combine. Pour the mixture back into the saucepan.
9. Cook over medium heat, gently whisking continuously, until it thickens. Remove from the heat and whisk in the butter until melted.
10. Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent skin from forming. Reserve in the fridge. until ready to use. (whisk the pastry cream again until smooth before using- piping)

ASSEMBLE THE TART

1. Place a layer of pastry cream on top of the baked tart. I like to use a piping bag to make it look nicer.
2. Position the fresh raspberries on top of it, to cover all surface.
3. For serving, sprinkle with coarsely chopped pistachios and I like adding a raspberry coulis (simply made by heating raspberries in a pan, with a little water and sugar- blending - passing through a strainer.)

Nutrition Facts

Calories

459.53

Fat (grams)

30.33 g

Sat. Fat (grams)

13.74 g

Carbs (grams)

40.31 g

Fiber (grams)

4.54 g

Net carbs

35.77 g

Sugar (grams)

21.56 g

Protein (grams)

9.24 g

Sodium (milligrams)

32.02 mg

Cholesterol (grams)

207.96 mg

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

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