Raspberry Pistachio Tart

Name: Raspberry Pistachio Tart
Cuisine: French
Ingredients: raspberries; pistachios; sugar; egg yolks; flour; milk; gelatin; cream

Serves 1

Serves 1

Directions

1Place the tart ring on a silicone mat.
2Roll out the tart dough on parchment paper using a rolling pin.
3Cut the dough using the ring, and place it inside the tart ring.
4Bake the tart shell.
5Roast shelled pistachios on a baking sheet.
6Make caramel.
7Crush the caramel and combine it with the roasted pistachios in a food processor.
8Grind until smooth and set aside.
9Whisk sugar and egg yolks in a bowl.
10Sift in flour and mix.
11Heat milk with pistachio paste in a saucepan.
12Pour the warm milk mixture over the egg yolk mixture and whisk until combined.
13Return the mixture to the saucepan and cook until thickened.
14Add a layer of pistachios to the baked tart shell.
15Pipe the pistachio cream into the tart shell.
16Spread evenly.
17Cook raspberries in a saucepan until they form a sauce.
18Strain the raspberry sauce through a sieve to remove the seeds.
19Pour the strained sauce into a silicone mold to create raspberry domes.
20Pipe dots of the pistachio filling and raspberry sauce onto the tart.
21Unmold the raspberry domes from the mold.
22Decorate the raspberry domes with edible silver spray.
23Add the raspberry domes to the tart.
24Pipe whipped cream onto the tart.
25Decorate with pistachios and fresh raspberries.
26Fill a raspberry with raspberry sauce and add it to the tart.

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Serves 1

Serves 1

1Place the tart ring on a silicone mat.
2Roll out the tart dough on parchment paper using a rolling pin.
3Cut the dough using the ring, and place it inside the tart ring.
4Bake the tart shell.
5Roast shelled pistachios on a baking sheet.
6Make caramel.
7Crush the caramel and combine it with the roasted pistachios in a food processor.
8Grind until smooth and set aside.
9Whisk sugar and egg yolks in a bowl.
10Sift in flour and mix.
11Heat milk with pistachio paste in a saucepan.
12Pour the warm milk mixture over the egg yolk mixture and whisk until combined.
13Return the mixture to the saucepan and cook until thickened.
14Add a layer of pistachios to the baked tart shell.
15Pipe the pistachio cream into the tart shell.
16Spread evenly.
17Cook raspberries in a saucepan until they form a sauce.
18Strain the raspberry sauce through a sieve to remove the seeds.
19Pour the strained sauce into a silicone mold to create raspberry domes.
20Pipe dots of the pistachio filling and raspberry sauce onto the tart.
21Unmold the raspberry domes from the mold.
22Decorate the raspberry domes with edible silver spray.
23Add the raspberry domes to the tart.
24Pipe whipped cream onto the tart.
25Decorate with pistachios and fresh raspberries.
26Fill a raspberry with raspberry sauce and add it to the tart.