How to make a perfect French Raspberry and Pistachio Tart скачать в хорошем качестве

How to make a perfect French Raspberry and Pistachio Tart

Indulge in this Raspberry and Pistachio Tart, a perfect balance of sweet, tangy raspberries and rich, nutty pistachios. This elegant French-inspired dessert is ideal for special occasions, afternoon tea, or when you simply want to impress your guests. The tart features a crisp buttery base, creamy pistachio filling, and fresh raspberries for the ultimate flavor combination. Whether you’re a baking beginner or a pastry lover, this easy step-by-step recipe will guide you to create a stunning dessert that looks as good as it tastes! ✨ Don’t forget to LIKE, COMMENT, and SUBSCRIBE for more delicious recipes every week. 📋 Ingredients 1. 🥧 Sweet Pastry (Pâte sucrée) Soft unsalted butter: 80 g Icing sugar: 55 g Almond powder: 17 g Whole egg: 35 g (≈ ¾ of an egg) Plain flour (T55 in France): 135 g Fine salt: 0.5 g Vanilla: 0.5 g 👉 Line the tart ring, freeze for 30 minutes, bake blind at 160°C – 15 min with baking beans + 5 min without. 2. 🌿 Pistachio Cream (thin baked layer) Soft butter: 33 g Sugar: 33 g Pistachio powder: 33 g (or half pistachio, half almond) Whole egg: 33 g (≈ ⅔ of an egg) (Optional) Vanilla or rum: a few drops 👉 Spread a thin layer on the pre-baked tart base, bake 12–15 min at 160°C, then let cool. 3. 🍓 Raspberry Gelée (Coulis set with gelatin) Fresh or frozen raspberries: 150 g Sugar: 30 g Lemon juice: 5 g Gelatin powder (200 Bloom): 2 g + 12 g cold water (to bloom) Preparation: Heat raspberries + sugar + lemon for 2–3 minutes. Blend, then strain through a sieve. Add melted gelatin. Spread in a thin layer (2–3 mm) over the baked pistachio cream. Chill for 30 minutes. 4. 🍮 Vanilla Pastry Cream + Mascarpone (for piping) Whole milk (or unsweetened almond/soy milk): 170 g Egg yolks: 34 g (≈ 2 yolks) Sugar: 34 g Cornstarch: 14 g Butter: 17 g Vanilla: ½ pod or natural extract Cold mascarpone: 100–120 g (Optional) Gelatin powder: 1.5 g + 9 g cold water Preparation: Make a classic pastry cream, add gelatin off the heat if using. Cover with cling film touching the surface, cool completely. Whisk to loosen. Smooth the cold mascarpone separately, then fold it in with a spatula → you get a firm, smooth cream, perfect for piping. ⏱️ Timestamps 00:00 Intro 00:21 Making the tart base 11:15 Pistachio filling 13:10 Baking the tart 15:20 Cream & decoration 21:50 Final result raspberry pistachio tart recipe, raspberry tart, pistachio dessert, french tart recipe, easy tart recipe, raspberry pistachio dessert, homemade tart, elegant dessert recipes 📱 Follow me on social media for more recipes and behind-the-scenes fun: Instagram:   / fouetetmerveilles   Tiktok:   / fouetetmerveilles   Pinterest:   / fouetetmerveilles   Facebook:   / fouetetmerveilles  .