Enjoy a crisp, buttery tart crust filled with silky pistachio cream and topped with juicy fresh raspberries. This Pistachio Raspberry Tart is a simple yet elegant dessert, perfect for spring gatherings, Eid El Fitr, or as a stunning show-stopping treat.
PISTACHIO RASPBERRY TART
Serves 4 - 6 | Prep: 20 min | Cook: 20 min
Ingredients:
Clement Sweet Shortcrust Pastry Frozen (Pâte Sucrée) 500g
For the pistachio filling:
• ½ cup pistachios (shelled, unsalted)
• ¼ cup sugar
• 2 tbsp butter
• 1 egg
• 1 tbsp flour
• ½ tsp vanilla extract
Topping:
• 1 cup fresh raspberries
• Optional: powdered sugar, crushed pistachios for garnish
Instructions:
1. Thaw the short crust overnight in the refrigerator. Rest briefly at room temperature until pliable. Line mold, trim, prick base, and bake.
2. Prepare filling: In a food processor, blend pistachios and sugar. Add butter, egg, flour, and vanilla until smooth.
3. Bake: Pour filling into the ready-made crust and bake 18–20 minutes, until set and lightly golden. Cool completely.
4. Serve: Top with fresh raspberries and garnish with powdered sugar or crushed pistachios.
