If you’re looking for an elegant, indulgent dessert that’s naturally gluten- and lactose-free, this pistachio frangipane tart with fresh fruit is the perfect choice. The crisp base holds a soft, fragrant pistachio frangipane cream, while fresh fruit adds color, freshness and a pleasant contrast of flavors.
It’s an ideal tart to serve as a dessert after lunch, for a special afternoon snack or for an important occasion, because it combines flavor and lightness without giving up deliciousness. Pistachio brings an intense, enveloping note, while the fresh fruit makes the dessert even more dramatic and irresistible.
Easy to prepare and perfect even for those following a gluten- and lactose-free diet, this tart will win everyone over at first bite.
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- Difficulty: Medium
- Cost: Moderate
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/8 cups gluten-free rice flour
- 7 tbsp butter (lactose-reduced (below 0.01% lactose) or plant-based)
- 1 teaspoon gluten-free baking powder
- 1/2 cup granulated sugar
- 3 egg yolks
- 1 vanilla bean
- 3 1/2 tbsp butter (lactose-reduced (below 0.01% lactose) or plant-based)
- 1/3 cup powdered sugar (gluten-free)
- 1 egg
- 1/4 cup almond flour (ground almonds)
- 1/4 cup pistachios (shelled, roughly chopped)
- 2 tbsp gluten-free rice flour
- 1 sheet(s) gelatin sheets
- 4 lemons (medium)
- 4 eggs
- 1 cup granulated sugar
- 2 tablespoons cornstarch (gluten-free)
- 2/3 cup butter
- 10 leaves basil
- 7 oz white chocolate (vegan, gluten-free)
- 1/3 cup heavy cream for whipping (lactose-reduced (below 0.01% lactose) or plant-based)
- to taste basil
- 1 kiwi
- 2 apricots
- to taste pistachio crumbs (coarsely chopped)
Tools
- 1 Stand mixer
- 1 Bowl
- 1 Immersion blender
- 1 Tart pan (9 in)
- 1 Piping bag
Method
The day before, heat the cream and chop the white chocolate. Pour the boiling cream over the white chocolate and blend with an immersion blender until smooth. Cover and let rest in the fridge for 12 hours.
With a hand mixer or in a stand mixer, cream the cold-but-soft butter with the sugar. Add the egg yolks, salt and vanilla, mix well, then add the flour with the baking powder. Quickly knead by hand to form a fairly flat dough disk. Wrap in plastic wrap and chill in the refrigerator for at least 4 hours.
On a lightly floured work surface, roll out the sablé dough to a thickness of about 1/8 inch. First cut the base to fit the diameter of the 9 in tart pan. Place the tart base into the pan, then cut a strip of dough for the tart edge.
Soften the gelatin sheets in cold water. Grate the lemon zest and set aside. Squeeze the juice and warm it with the basil leaves without bringing to a boil. Let cool slightly, then remove the basil leaves.
Meanwhile, mix the sugar with the eggs, cornstarch and lemon zest. Pour the lemon juice into the egg mixture and stir. Put over the heat and cook until thickened. Remove from the heat and add the squeezed gelatin. Stir well and cover with plastic wrap directly on the surface.
Let cool first at room temperature and then in the refrigerator for at least 6 hours.
Whip the sugar and butter, then add the egg. Mix well and fold in the flours and pistachio into the frangipane.
Prick the tart base with the tines of a fork. Spoon the pistachio frangipane cream into the tart and bake at 338°F for about 25 minutes in a preheated conventional oven. Remove from the oven and let cool. Put the creams into two piping bags and decorate the tart. Finish with slices of fruit, basil leaves and chopped pistachios.
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WARNING: consult the Italian Celiac Association guide and read ingredients carefully to ensure they are not contaminated with gluten.
Tips for a perfect tart
Crispy shortcrust: handle the dough as little as possible and let it rest 30 minutes in the fridge.
Creamy frangipane: mix butter, sugar and pistachio cream well to avoid lumps.
Even baking: roll the dough to a constant thickness and bake in a preheated oven.
Even baking: roll the dough to a constant thickness and bake in a preheated oven.
Even baking: roll the dough to a constant thickness and bake in a preheated oven.
Tasty variations
Almond frangipane: replace the pistachio with almond cream for a more classic flavor.
Seasonal fruit: strawberries, berries or peaches make the tart more colorful and aromatic.
Chocolate touch: add dark chocolate chips to the frangipane for a more indulgent version.
Chocolate touch: add dark chocolate chips to the frangipane for a more indulgent version.
Can I prepare it in advance?
Yes, you can prepare the base and the frangipane in advance; add the fresh fruit just before serving.
Can I freeze it?
It’s best to freeze only the baked crust without frangipane or fruit, adding the cream and fruit when ready to serve.
Can I replace the pistachio?
Yes, almonds, hazelnuts or hazelnut cream are great alternatives for the frangipane.
The pistachio frangipane tart with fresh fruit is an elegant and versatile dessert, perfect for wowing at the table without complications. The combination of the crispy shortcrust, the soft pistachio cream and the fresh fruit creates a balance of taste, textures and colors that delights everyone at the first bite.
Try it at home and share your version in the comments! 😍
For other tasty gluten-free recipes, discover the others on the blog.
