Description
A buttery tart crust filled with rich raspberry compote and swirled pistachio pastry cream, garnished with fresh raspberries and mint leaves for a stunning flavor-packed finish.
Ingredients
Units
Scale
For the Tart Shell:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1 egg yolk
- 1–2 tbsp cold water
For the Raspberry Layer:
- 1 1/2 cups fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
For the Pistachio Pastry Cream:
- 1 cup whole milk
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp pistachio paste
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
To Garnish:
- 3/4 cup fresh raspberries
- Fresh mint leaves
- Optional: powdered sugar for dusting
Instructions
- Make the tart shell: Combine flour, powdered sugar, and salt. Cut in butter until mixture resembles crumbs. Add yolk and water, mixing until dough forms. Chill 30 minutes.
- Roll dough and press into a tart pan. Prick base and chill again for 15 minutes.
- Preheat oven to 375°F (190°C). Blind bake for 15 minutes, remove weights, bake 8–10 minutes more until golden. Cool completely.
- Prepare raspberry layer: Cook raspberries, sugar, and lemon juice in a saucepan until juicy. Stir in cornstarch slurry and cook until thickened. Let cool slightly, then spread over cooled tart crust.
- Prepare pistachio cream: Heat milk to a simmer. In a bowl, whisk yolks, sugar, and cornstarch. Slowly whisk in hot milk. Return to saucepan and cook until thickened. Remove from heat, stir in pistachio paste, vanilla, and butter. Chill with plastic wrap pressed to surface.
- Pipe or spoon pistachio cream decoratively over raspberry layer. Garnish with fresh raspberries and mint leaves.
- Chill for 1 hour before serving. Dust lightly with powdered sugar if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg