Raspberry Pistachio Honey Tart

Raspberry Pistachio Honey Tart
Serves 8
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Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
For the tart dough
  1. ½ cup shelled pistachios
  2. 1¼ cups all-purpose flour
  3. ½ cup confectioners’ sugar
  4. ¼ tsp. salt
  5. 12 tbsp. (170g) cold butter (diced)
  6. 2 large egg yolks
  7. 2 tsp heavy cream
For the filling
  1. 450g raspberries (fresh or frozen)
  2. ¼ cup sugar
  3. 1 tbsp water
  4. 1 tbsp cornstarch
  5. Squeeze of lemon juice
To finish
  1. ¾ cup heavy cream
  2. 3 tbsp confectioners’ sugar
  3. 150g fresh raspberries
  4. ¼ cup shelled pistachios (coarsely chopped)
  5. Honey for drizzling
To make the tart dough
  1. Place the pistachios in the bowl of a food processor. Pulse until finely ground.
  2. Add in the flour, sugar, and salt. Pulse briefly to blend.
  3. Add in the butter and pulse again until the mixture resembles coarse meal.
  4. Add in the egg yolks and heavy cream and pulse repeatedly until the dough comes together.
  5. Form into a slab, wrap in plastic wrap and refrigerate until firm, at least 1-2 hours or overnight.
  6. Transfer the chilled dough to a well floured work surface.
  7. Roll the dough out into a rectangle and fit into a rectangular tart pan, pressing the dough into the edges of the pan. Trim away any excess.
  8. Freeze the lined tart pan until the dough is firm, about 30 minutes.
To bake the dough
  1. Preheat the oven to 190C (170C fan-forced)
  2. Line the crust with parchment paper and fill with baking beads, dried beans or rice
  3. Bake until the edges are set, about 20 minutes.
  4. Remove the weights and parchment and bake 5-10 minutes more.
  5. Let cool completely, about 30 minutes.
To make the raspberry filling
  1. Combine the raspberries and sugar in a medium saucepan over medium heat, stirring occasionally.
  2. Combine the water and cornstarch in a small bowl and whisk until smooth.
  3. Once the berries and their juices begin to bubble, stir in the cornstarch mixture.
  4. Bring to a boil and let boil until slightly thickened, about 1-2 minutes more.
  5. Remove from the heat and stir in the lemon juice.
  6. Once the filling is cool, spread in an even layer in the tart shell.
To finish
  1. Combine the heavy cream and confectioners’ sugar in a small bowl.
  2. Whisk or beat on medium-high until stiff peaks form.
  3. Transfer to a pastry bag and pipe swirls over the raspberry filling (or just spread in an even layer).
  4. Top with the fresh raspberries, chopped pistachios and drizzle with honey.
  1. If you don’t have a long rectangle tart pan, this should also fit a 9-inch round tart pan.
Adapted from Annies Eats
Adapted from Annies Eats
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