Name: Raspberry pistachio tart
Yield: 12 servings

Directions

Prep. time

1h 10m

Sable dough
- 225 g all purpose flour
- 125 g butter
- 50 g egg (1)
- 25 g ground almonds
- 25 g powdered sugar
- 2 g baking powder
- 2 g salt
- In a bowl, mix the flour, icing sugar, ground pistachio, baking powder and salt.
- Then add the cold butter cut into small cubes and mix with a spatula or the paddle of our mixer. Mix until it is integrated and has a sandy texture.
- Then add the egg and mix it in. Turn the dough out onto a sheet of baking paper and place a second sheet on top. With the help of a rolling pin, roll out the dough until it is about 4 mm thick.
- Put it in the freezer for at least 40 minutes.
- When the dough has hardened, we take it out of the freezer, carefully remove the two sheets of paper and spread it on our baking tin. We fit the dough into our 25 cm diameter baking tin, trim off the excess dough and pierce the base of our sablé dough with a fork.
- Preheat our oven to 180° C.
- Meanwhile, put our sablé dough in the freezer until the oven reaches the right temperature.
- Cover the sablé dough with baking paper and place weights to prevent the dough from rising.
- Bake at 180° C for 20 minutes and remove the weights and the baking paper. Then bake for another 10 minutes.
- Allow to cool to room temperature and set aside in a cool, dry place until use.
Raspberry cake
- 120 g ground almonds
- 120 g egg (2)
- 120 g butter
- 120 g powdered sugar
- 25 g weak or pastry flour
- 30 g fresh raspberries
- 15 g freeze-dried raspberries
- In a bowl, mix the butter at room temperature, softened, with the icing sugar and, using a whisk, mix until a creamy texture is obtained.
- Then add the ground almonds and flour and mix until well blended.
- Next, add the eggs and salt and stir well until the mixture is smooth and uniform.
- Now add the freeze-dried raspberries and mix well.
- Finally, pour the mixture into a mould of about 25 cm in diameter and insert the raspberries spread throughout the batter.
- Bake with heat from top to bottom at 170º C for 20 minutes.
- Leave to cool to room temperature and set aside in a cool, dry place until ready to use.
Pistachio ganache
- 500 g heavy cream (35% fat)
- 200 g mascarpone
- 150 g pistachio paste
- 100 g white chocolate
- 50 g egg yolk (3)
- 25 g white sugar
- 2 g gelatine
- Start by hydrating the gelatine in cold water for 10 minutes.
- In a saucepan, heat the cream until it starts to boil.
- Meanwhile, in a bowl, mix the egg yolks and white sugar.
- When the cream is about to boil, pour it over the egg yolk and sugar mixture in a thin trickle and stir it in, stirring constantly with a whisk.
- Return the mixture to the saucepan and cook over a medium heat, stirring constantly, until it thickens slightly and reaches 82-84º C.
- Then turn off the heat, add the hydrated gelatine and pour the mixture into a bowl with the white chocolate.
- With the help of the whisk, add the white chocolate to the mixture and add the mascarpone at room temperature together with the pistachio paste.
- If we can't find pistachio paste, we can make it ourselves. Place 130 g of peeled pistachios in a food processor and grind them to a paste. Then add 20 g of sunflower or neutral oil and process until the paste is smooth and shiny.
- Emulsify the mixture with a whisk, cover the cream with cling film and refrigerate for a minimum of 4 hours.
Raspberry gel
- 250 g fresh or frozen raspberries
- 25 g white sugar
- 10 g lemon juice
- 2 g gelatine
- First, hydrate the gelatine in cold water for 10 minutes.
- Place the raspberries and sugar in a saucepan and cook over medium heat for about 10 minutes until the raspberries soften and begin to acquire a jam-like texture.
- Then add the gelatine and blend the mixture with a hand blender.
- Next, strain the jam to remove the raspberry seeds and add the lemon juice.
- Store in the refrigerator until ready to use.
Assembly
- 50 g shelled pistachios
- 25 g mascarpone
- 15 g white chocolate
- 15 g fresh raspberries
- First, melt the white chocolate and mix it with the mascarpone.
- Next, finely chop the peeled pistachios.
- Right after, spread a thin layer of the white chocolate-mascarpone mixture on the outside of our sablé dough and add the chopped pistachios.
- Then, spread about 200 g of our raspberry gel on the base of our sablé dough.
- Cut out our raspberry sponge cake so that it fits inside our cake and place it on top of the raspberry gel.
- Next, take our pistachio ganache out of the fridge, fill in any remaining cavities and apply a thin layer on top of the raspberry sponge to cover it.
- Put the rest of the pistachio ganache into a piping bag with a petal nozzle and decorate the surface of the cake in the shape of triangles in a zig-zag pattern from the outside to the inside.
- Using a metal ring or a glass about 8 cm in diameter, make a mark in the centre and remove the pistachio ganache.
- Place some fresh raspberries cut in half on the edge of the circle we have just drawn and fill the space with the rest of the raspberry gel.
- Keep in the fridge and leave at room temperature for 10 minutes before serving.

Sable dough

225 g all purpose flour
125 g butter
50 g egg (1)
25 g ground almonds
25 g powdered sugar
2 g baking powder
2 g salt

Raspberry cake

120 g ground almonds
120 g egg (2)
120 g butter
120 g powdered sugar
25 g weak or pastry flour
30 g fresh raspberries
15 g freeze-dried raspberries

Pistachio ganache

500 g heavy cream (35% fat)
200 g mascarpone
150 g pistachio paste
100 g white chocolate
50 g egg yolk (3)
25 g white sugar
2 g gelatine

Raspberry gel

250 g fresh or frozen raspberries
25 g white sugar
10 g lemon juice
2 g gelatine

Assembly

50 g shelled pistachios
25 g mascarpone
15 g white chocolate
15 g fresh raspberries

Raspberry pistachio tart

Sable dough

Raspberry cake

Pistachio ganache

Raspberry gel

Assembly

Sable dough

225 g all purpose flour
125 g butter
50 g egg (1)
25 g ground almonds
25 g powdered sugar
2 g baking powder
2 g salt

Raspberry cake

120 g ground almonds
120 g egg (2)
120 g butter
120 g powdered sugar
25 g weak or pastry flour
30 g fresh raspberries
15 g freeze-dried raspberries

Pistachio ganache

500 g heavy cream (35% fat)
200 g mascarpone
150 g pistachio paste
100 g white chocolate
50 g egg yolk (3)
25 g white sugar
2 g gelatine

Raspberry gel

250 g fresh or frozen raspberries
25 g white sugar
10 g lemon juice
2 g gelatine

Assembly

50 g shelled pistachios
25 g mascarpone
15 g white chocolate
15 g fresh raspberries

Cranberry tart

Baron Torte

Pecan tart

Fresh raspberries

Pistachios

Raspberry pistachio tart

Sable dough

Raspberry cake

Pistachio ganache

Raspberry gel

Assembly

Sable dough 225 g all purpose flour 125 g butter 50 g egg (1) 25 g ground almonds 25 g powdered sugar 2 g baking powder 2 g salt

Raspberry cake 120 g ground almonds 120 g egg (2) 120 g butter 120 g powdered sugar 25 g weak or pastry flour 30 g fresh raspberries 15 g freeze-dried raspberries

Pistachio ganache 500 g heavy cream (35% fat) 200 g mascarpone 150 g pistachio paste 100 g white chocolate 50 g egg yolk (3) 25 g white sugar 2 g gelatine

Raspberry gel 250 g fresh or frozen raspberries 25 g white sugar 10 g lemon juice 2 g gelatine

Assembly 50 g shelled pistachios 25 g mascarpone 15 g white chocolate 15 g fresh raspberries

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Cranberry tart

Baron Torte

Pecan tart

Sable dough

225 g all purpose flour
125 g butter
50 g egg (1)
25 g ground almonds
25 g powdered sugar
2 g baking powder
2 g salt

Raspberry cake

120 g ground almonds
120 g egg (2)
120 g butter
120 g powdered sugar
25 g weak or pastry flour
30 g fresh raspberries
15 g freeze-dried raspberries

Pistachio ganache

500 g heavy cream (35% fat)
200 g mascarpone
150 g pistachio paste
100 g white chocolate
50 g egg yolk (3)
25 g white sugar
2 g gelatine

Raspberry gel

250 g fresh or frozen raspberries
25 g white sugar
10 g lemon juice
2 g gelatine

Assembly

50 g shelled pistachios
25 g mascarpone
15 g white chocolate
15 g fresh raspberries