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Raspberry and Pistachio Tart
Serves8
Cooking time
1h
This Pistachio and Raspberry Tart is a simple but impressive dessert that’s all about great flavour and colour. A buttery pastry base is filled with a creamy pistachio mixture and topped with plenty of raspberries for a bright, juicy finish. It’s the kind of tart that looks special on the table but is easy enough to make for any occasion.
Ingredients
3125g punnets Driscoll's Raspberries
1 tbspicing sugar
Pastry
250gplain flour
125gbutter cut in small in cubes
70gicing sugar
1egg pinch of salt
Pistachio Cream
150gunsalted pistachio (raw) blended into a fine crumb
1egg
100gcaster sugar
50gmelted butter
1 tbspplain flour
1 tspvanilla extract
100mlthickened cream
Method
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Pre heat oven
Preheat the oven at 180°C and grease a 22 cm tart tin.
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Creating the Tart Dough
In a bowl (you can use a mixer if you like) place the flour, sugar, salt and mix. Add the butter and with your fingers work the butter into the flour to form a crumb. Add the egg and work the dough until it forms a smooth dough. Shape in to a disc, wrap in baking paper or cling film and refrigerate for 30 minutes.
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Preparing the Tart Crust
Roll the dough to form a circle large than the tart tin and mould it in the tin. Pierce the bottom of the pastry with a fork. Place a sheet of baking paper to cover the pastry and spread some rice or beans in it to pre-bake the pastry. Bake for 12-15 minutes then remove the beans and baking paper.
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Preparing the Pistachio Layer
Mix the pistachio crumb with all the other ingredients to form a smooth mixture. Spread the mixture over the par cooked pastry. Bake for a further 20 to 25 minutes. Cool the tart.
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Assemble
Arrange the raspberries on top of the tart and sprinkle with the icing sugar.
