Raspberry tart with pistachio cream

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Raspberry tart with pistachio cream

For a dozen tartlets

Preparation time: 10 min, Cooking time: 15 min

For almond crust

[ingredients title=”Ingredients”]

• 120g butter
• 80g icing sugar
• 180g flour T45
• 60g flour T55
• 30g almond powder
• 1 egg
• 2g fine salt

[/ingredients]

For the pistachio cream

[ingredients title=”Ingredients”]

• 200 ml whole cream
• 80g pistachio paste
• 250g mascarpone
• 1 tbsp icing sugar

[/ingredients]

For garnishing

[ingredients title=”Ingredients”]

• 500g raspberries
• Some pistachios

[/ingredients]

PREPARATION

• Process a first mixture with the butter, salt, icing sugar, almond powder, egg and 60g flour.
• As soon as the mixture is homogeneous, add the remaining 180g flour and mix briefly.
• Spread between 2 sheets of plastic and reserve in the freezer.
• Bake in oven at 155/160 ° C, about 15 min in the several tartlets mould.
• Whisk the cold cream with an electric whisk and turn it into à chantilly.
• In a bowl mix the mascarpone cream with the pistachio paste and the sugar.
• Add the whipped cream to this mixture and beat the whole until you obtain a homogeneous cream.
• Pour the pistachio cream on each pie base with a spoon or for a better result using of a pastry bag.

• Then put the raspberries on the cream and place in the refrigerator 2 hours before tasting.
• Decorate with pistachio chips.

5 from 1 vote

Imprimer

Raspberry tart with pistachio cream

For a dozen tartlets Preparation time: 10 min, Cooking time: 15 min

Ingrédients

• For almond crust
• 120 g butter
• 80 g icing sugar
• 180 g flour T45
• 60 g flour T55
• 30 g almond powder
• 1 egg
• 2 g fine salt
• For the pistachio cream
• 200 ml whole cream
• 80 g pistachio paste
• 250 g mascarpone
• 1 tbsp icing sugar
• For garnishing
• 500 g raspberries
• Some pistachios

Instructions

1. Process a first mixture with the butter, salt, icing sugar, almond powder, egg and 60g flour.
2. As soon as the mixture is homogeneous, add the remaining 180g flour and mix briefly.
3. Spread between 2 sheets of plastic and reserve in the freezer.
4. Bake in oven at 155/160 ° C, about 15 min in the several tartlets mould.
5. Whisk the cold cream with an electric whisk and turn it into à chantilly.
6. In a bowl mix the mascarpone cream with the pistachio paste and the sugar.
7. Add the whipped cream to this mixture and beat the whole until you obtain a homogeneous cream.
8. Pour the pistachio cream on each pie base with a spoon or for a better result using of a pastry bag.
9. Then put the raspberries on the cream and place in the refrigerator 2 hours before tasting.
10. Decorate with pistachio chips.