The crumbly and delicious pistachio and raspberry tart with filling of pistachio spread is the perfect dessert for pistachio lovers.
The tart shell is made with pistachio shortcrust pastry, while the raspberries are filled with pistachio spread; and believe me when I say the combination is superb.
If I had filled the shell with pistachio spread, I think the tart would have turned out a bit too sweet, so I used a simple sugar-free raspberry jam, which instead made the dessert really pleasant to enjoy.
It can be served as a dessert at the end of a meal, but also shared with friends over a steaming cup of tea, not bad!
Beautiful to look at, but above all so good to eat, I assure you that you will make a great impression!
To bake the pistachio and raspberry tart with filling, I used a perforated mold that allowed for even baking without having to grease it, and with the leftover dough, I baked these cookies.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 312.17 (Kcal)
- Carbohydrates 38.63 (g) of which sugars 21.29 (g)
- Proteins 5.11 (g)
- Fat 15.50 (g) of which saturated 5.04 (g)of which unsaturated 4.88 (g)
- Fibers 2.55 (g)
- Sodium 14.50 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.75 oz egg
- 0.5 cup sugar
- 0.5 cup butter
- 1.5 cups all-purpose flour
- 1 cup pistachio flour
- 1 cup cup raspberry jam (sugar-free)
- pistachio nibs
- 3.5 oz raspberries
- pistachio spread
Tools
20 cm mold
- Tart pan
Steps
For the shortcrust pastry, follow the link. The times indicated in the recipe refer to the tart.
Roll out the pistachio shortcrust pastry to a thickness of about 1/8 inch and cut the disc, using the mold ring as a template.
Place the shortcrust pastry inside the mold (if using a perforated one, there’s no need to grease it) and poke holes in the bottom.
Fill the tart shell with the jam and spread evenly.
From the pastry scraps, cut strips and create a lattice. Bake for about half an hour. Then let it cool well before removing from the mold.
Decorate the tart with pistachio nibs as desired
Clean the raspberries with a damp paper towel and fill them with pistachio cream. Place the raspberries on the tart.
Storage:
It can be stored at room temperature without the raspberries; otherwise, in the fridge in a cake container.
It can be stored at room temperature without the raspberries; otherwise, in the fridge in a cake container.
