If you’re searching for a show-stopping dessert that’s both elegant and packed with flavor, look no further than this Raspberry & Pistachio Tart. The crisp, buttery tart crust is filled with a ruby-red raspberry compote and finished with pistachio pastry cream swirls, then crowned with fresh berries and mint. Every bite balances sweetness, tartness, and creamy, nutty bliss—making this a recipe you’ll want to serve at every special gathering.

Raspberry & Pistachio Tart Recipe - Recipe Image

Ingredients You’ll Need

This Raspberry & Pistachio Tart relies on simple staples, but each ingredient has a crucial role. From the crisp shell to the creamy filling, every element brings something special—whether it’s texture, color, or a burst of flavor that sets this tart apart.

All-purpose flour: Creates the delicate, classic base for a perfectly crisp tart shell.
Cold unsalted butter: Ensures a melt-in-your-mouth, flaky crust with rich flavor.
Powdered sugar: Adds gentle sweetness and keeps the pastry tender.
Salt: Just a pinch to balance and deepen every flavor in the crust.
Egg yolk: Brings richness and structure, giving the dough beautiful texture.
Cold water: Binds the dough together; use just enough for a supple, workable pastry.
Raspberries (fresh or frozen): The star of the raspberry layer, bringing tartness and vibrant color.
Sugar: Sweetens the raspberry compote and the pastry cream in just the right doses.
Lemon juice: Brightens the berry flavor and adds zippy freshness.
Cornstarch: Thickens both the compote and pastry cream for perfect layers.
Water (for slurry): Helps dissolve cornstarch so the compote thickens smoothly.
Whole milk: Gives the pistachio pastry cream its irresistible, velvety base.
Egg yolks (for pastry cream): Add creaminess and structure to the custard layer.
Granulated sugar: Sweetens and balances the creamy pistachio filling.
Pistachio paste: Delivers deep, authentic pistachio flavor and gorgeous color—you’ll love the effect!
Unsalted butter (for pastry cream): Makes the custard ultra-silky and luxurious.
Vanilla extract: Adds a soft background note that enhances both raspberry and pistachio flavors.
Fresh raspberries (to garnish): For a bright, juicy finish on top—use the prettiest ones!
Fresh mint leaves: Add a pop of color and an invigorating herbal note to each slice.
Powdered sugar (optional): A delicate dusting brings extra charm to your finished tart.

How to Make Raspberry & Pistachio Tart

Step 1: Make the Tart Shell

Start by combining the flour, powdered sugar, and salt in a large bowl. Add the cold butter and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs (tiny bits of butter are what create flakiness). Gently mix in the egg yolk and enough cold water to bring the dough together. Don’t overwork it—once it sticks, you’re set! Wrap and chill the dough for 30 minutes; this crucial step keeps the crust tender and easier to handle.

Step 2: Roll Out and Blind-Bake the Pastry

Roll the dough on a lightly floured surface and press it into a tart pan, patching any cracks. Use a fork to prick the base (this prevents bubbles), then pop it back in the fridge for another 15 minutes. Preheat your oven to 375°F (190°C). Line the shell with parchment and baking weights, then bake for 15 minutes. Remove weights and bake 8–10 minutes more until golden. Let the crust cool completely—this makes assembly easier and prevents soggy bottoms!

Step 3: Prepare the Raspberry Layer

In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries burst and release their juices. Stir the cornstarch and water into a slurry, then add it to the pan. Simmer just until the mixture thickens to a jammy consistency. Once cool enough to handle, spread this vibrant layer over your cooled tart crust. It sets the stage for that unmistakable Raspberry & Pistachio Tart flavor.

Step 4: Whip Up the Pistachio Pastry Cream

Heat the milk in a saucepan until just simmering. Meanwhile, whisk egg yolks, sugar, and cornstarch together in a heatproof bowl. Slowly pour the hot milk into the egg mixture while whisking, then return everything to the saucepan. Cook over low heat, whisking constantly, until the cream thickens. Remove from heat and stir in pistachio paste, vanilla, and butter until smooth and glossy. Press plastic wrap directly against the surface and chill—the cream should be totally cool before you use it!

Step 5: Assemble and Decorate the Tart

Once your pastry cream is chilled, pipe or gently spoon it over the raspberry layer. Don’t worry if it’s not perfect—the swirls and ripples are part of the rustic charm! Arrange fresh raspberries on top, tuck in a few mint leaves, and, if you’re feeling fancy, shower it with powdered sugar. Chill for at least 1 hour; this helps the flavors meld and makes the tart slice beautifully.

How to Serve Raspberry & Pistachio Tart

Garnishes

The finishing touches make this dessert as stunning as it is delicious. Scatter extra fresh raspberries and delicate mint leaves over each tart slice. For a bakery-style flourish, a light dusting of powdered sugar will give it snowy elegance with every serving.

Side Dishes

This Raspberry & Pistachio Tart shines all on its own, but pairing it with lightly whipped cream or a scoop of vanilla gelato is an instant crowd-pleaser. If you’re feeling adventurous, a few dark chocolate curls or a side of fresh berries make for a gorgeous summer dessert plate.

Creative Ways to Present

For a modern twist, you can slice your tart into dainty bars and serve them on a sleek platter. Individual mini tarts look incredible for brunch tables or showers. Or use edible flowers alongside mint for a seriously fresh springtime vibe—and watch everyone’s faces light up!

Make Ahead and Storage

Storing Leftovers

To keep leftover Raspberry & Pistachio Tart tasting its best, cover the tart (or individual slices) tightly and refrigerate. It will stay beautifully fresh for 2–3 days, and the crust should remain crisp thanks to the barrier of raspberry compote and pastry cream. If garnished with mint or dusted with sugar, add those just before serving.

Freezing

While it’s best enjoyed fresh, you can freeze the un-garnished tart (after assembly but before adding fresh berries and mint). Wrap the tart well in plastic and foil, then freeze for up to one month. Thaw overnight in the fridge, and add garnishes just before serving for best texture and appearance.

Reheating

This dessert is meant to be served chilled or at cool room temperature, so reheating isn’t necessary. If you’ve frozen your Raspberry & Pistachio Tart, simply let it thaw gently in the fridge, then enjoy straight from the refrigerator with the freshest fruits and herbs on top.

FAQs

Can I use store-bought pastry for the tart shell?

Absolutely! While homemade pastry gives unbeatable flavor and texture, a good quality store-bought shortcrust works in a pinch and saves time. Be sure to blind-bake it as directed for a crisp base.

What if I can’t find pistachio paste?

If pistachio paste isn’t available, you can make your own by blitzing shelled unsalted pistachios with a little sugar and a splash of oil until smooth. Alternatively, almond paste offers a mild, nutty flavor, though the taste will be slightly different.

Can I substitute another berry for raspberries?

Blueberries, blackberries, or even a mix of summer berries can stand in for raspberries if you like. The tart will still be delectable, though you’ll want to adjust the sugar and lemon juice to taste.

My pastry cream is lumpy. What can I do?

If your pastry cream turns out lumpy, simply strain it through a fine sieve while it’s still warm. Whisk again and chill with plastic wrap pressed on top to prevent skin from forming—a surefire way to get it silky smooth for your Raspberry & Pistachio Tart.

Can I make this tart a day ahead?

Yes! In fact, making your Raspberry & Pistachio Tart the day before is ideal, as the flavors meld and the tart slices more neatly. Just add fresh raspberries, mint, and any powdered sugar right before serving for maximum wow factor.

Final Thoughts

Treat yourself and your loved ones to a slice (or two!) of this unforgettable Raspberry & Pistachio Tart. It’s the kind of dessert that never fails to impress, no matter the occasion. Once you taste the buttery crust, luscious raspberry layer, and swirls of pistachio cream, you’ll want to make it a signature bake at every gathering!

Raspberry & Pistachio Tart Recipe