Raspberry Pistachio Honey Tart
2014-12-15 07:37:24
Serves 8
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
For the tart dough
- ½ cup shelled pistachios
- 1¼ cups all-purpose flour
- ½ cup confectioners’ sugar
- ¼ tsp. salt
- 12 tbsp. (170g) cold butter (diced)
- 2 large egg yolks
- 2 tsp heavy cream
For the filling
- 450g raspberries (fresh or frozen)
- ¼ cup sugar
- 1 tbsp water
- 1 tbsp cornstarch
- Squeeze of lemon juice
To finish
- ¾ cup heavy cream
- 3 tbsp confectioners’ sugar
- 150g fresh raspberries
- ¼ cup shelled pistachios (coarsely chopped)
- Honey for drizzling
To make the tart dough
- Place the pistachios in the bowl of a food processor. Pulse until finely ground.
- Add in the flour, sugar, and salt. Pulse briefly to blend.
- Add in the butter and pulse again until the mixture resembles coarse meal.
- Add in the egg yolks and heavy cream and pulse repeatedly until the dough comes together.
- Form into a slab, wrap in plastic wrap and refrigerate until firm, at least 1-2 hours or overnight.
- Transfer the chilled dough to a well floured work surface.
- 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.
- Freeze the lined tart pan until the dough is firm, about 30 minutes.
To bake the dough
- Preheat the oven to 190C (170C fan-forced)
- Line the crust with parchment paper and fill with baking beads, dried beans or rice
- Bake until the edges are set, about 20 minutes.
- Remove the weights and parchment and bake 5-10 minutes more.
- Let cool completely, about 30 minutes.
To make the raspberry filling
- Combine the raspberries and sugar in a medium saucepan over medium heat, stirring occasionally.
- Combine the water and cornstarch in a small bowl and whisk until smooth.
- Once the berries and their juices begin to bubble, stir in the cornstarch mixture.
- Bring to a boil and let boil until slightly thickened, about 1-2 minutes more.
- Remove from the heat and stir in the lemon juice.
- Once the filling is cool, spread in an even layer in the tart shell.
To finish
- Combine the heavy cream and confectioners’ sugar in a small bowl.
- Whisk or beat on medium-high until stiff peaks form.
- Transfer to a pastry bag and pipe swirls over the raspberry filling (or just spread in an even layer).
- Top with the fresh raspberries, chopped pistachios and drizzle with honey.
Notes
- 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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