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Pistachio And Raspberry Tart
Indulge in the delightful combination of pistachio and raspberry in this exquisite tart, perfect for a special occasion or a sweet treat to enjoy with your loved ones. Ingredients: Raspberry, Bura, Maida, Ice cream, Pista, Eggs, Salt
60min
Cook Time
8
Servings
Recipe
580 kCal
Recipe
1
Preheat the oven to 180°C. In a food processor, blend 200 grams of pista (pistachios) until finely ground.
2
In a bowl, mix the ground pistachios with 200 grams of all-purpose flour, 100 grams of powdered sugar, and a pinch of salt.
3
Add 100 grams of cold, cubed unsalted butter to the mixture and rub it in with your fingertips until the mixture resembles breadcrumbs.
4
Add 1 beaten egg and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5
Roll out the dough on a lightly floured surface and line a 23 cm tart tin with the dough. Prick the base with a fork and refrigerate for another 15 minutes.
6
Line the tart with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the beans and paper and bake for another 10 minutes until golden. Allow the tart to cool.
7
In a saucepan, heat 200 grams of heavy cream until it starts to simmer. Remove from heat and add 200 grams of chopped white chocolate, stirring until melted and smooth.
8
Pour the white chocolate ganache over the cooled tart base and refrigerate for 1 hour or until set.
9
Arrange 150 grams of fresh raspberries on top of the ganache layer and sprinkle with some crushed pistachios for garnish.
Nutrition
580
kCal
10 g
Protein
38 g
Fat
52 g
Carbs
150 g of Raspberry
20% OFF
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Ice Cream
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All the tools you would need
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