Pistachio and Raspberry Tart
Inspired by techniques from NYT Cooking.
A crisp lemon pastry case filled with a rich baked pistachio paste and scattered with raspberries.
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Method
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Equipment
- food processor
- cling film
- rolling pin
- 23 cm fluted tart tin, 2.5 cm deep
- baking paper
- baking beans
- 2 baking trays
- chopping board
- stand mixer with whisk
- silicone spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 457 kcal |
| Protein | 11.3 g |
| Carbohydrate | 41.6 g |
| of which sugars | 20.6 g |
| of which free sugars | 17.1 g |
| Fat | 29.1 g |
| of which saturates | 9.7 g |
| Fibre | 5.1 g |
| Salt | 0.28 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Pastry
- 150 g plain flour, plus extra for rolling
- 20 g caster sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tsp finely grated lemon zest
- 80 g cold unsalted butter, in 2 cm pieces
- ¼ tsp lemon juice
- 3 tbsp iced water you may not need it all
Pistachio filling
- 350 g raw shelled pistachios
- 60 g unsalted butter, melted
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 pinch almond flavouring
- 1 g fine sea salt or table salt a pinch
- 3 large eggs
- 150 g caster sugar
- 15 g plain flour
- 150 g raspberries
- 1
Pastry. blitz the flour, sugar, salt, zest and butter for about 15 seconds, to fine crumbs. With the motor running add the lemon juice, then the water a spoonful at a time, stopping once the dough forms. Wrap and chill 30 min.
- 2
Line the tin. roll to a 33 cm round about 2 mm thick, ease it into the tin and press it into the corners. Trim 5 mm above the rim and chill 30 min.
- 3
Blind bake. heat the oven to 200 °C (180 °C fan). Line with paper and beans and bake 25 min, until golden at the edge, then remove the paper and beans and bake 8 min more. Turn the oven down to 175 °C (155 °C fan).
- 4
Paste. roast the pistachios on a tray for 8 min, until hot but not coloured. Set 100 g aside on the board. Process the rest while still hot for 6-8 min, scraping down often, until a thick, smooth paste forms. Pulse in the melted butter, zest, lemon juice, flavourings and salt. Chop the reserved nuts roughly. The nuts must be hot to turn into a smooth paste.
- 5
Batter. whisk the eggs on high for 3-4 min, to soft peaks. On medium, add the sugar slowly, then on low mix in the flour, pistachio paste and chopped nuts.
- 6
Bake. spread the filling in the case, scatter the raspberries over and bake about 35 min, until golden at the edges and set in the middle. Cool on the rack before slicing. A few raspberries will sink, which is fine.
Storage
Keep covered at room temperature for 1 day, or in the fridge for up to 3 days.
