Raspberry Tart, Pistachio Cream and White Chocolate Ganache

Ingredients

• 250 g All-purpose flour (For the shortcrust pastry)
• 125 g Cold butter (Cut into small dice)
• 60 g Powdered sugar
• 30 g Almond powder (Optional, adds softness)
• 1 g Salt (A small pinch)
• 0.5 c. à café Vanilla extract
• 1 Egg yolk (At room temperature)
• 15 ml Cold water (Optional, only if the dough is too dry)
• 200 g Homemade raspberry jam (Approximately 2‑3 tablespoons)
• 100 g Butter (room temperature) (For the pistachio cream)
• 80 g Granulated sugar
• 200 ml Liquid cream (heavy cream) (100 ml for the pistachio cream, 100 ml for the ganache)
• 80 g Unsalted shelled pistachios (Ground or in paste)
• 0.5 c. à café Vanilla extract (for the cream)
• 10 g Flour (for the cream) (Helps bind the pistachio cream)
• 200 g White chocolate (Cut into pieces)
• 200 g Fresh raspberries (For decoration)
• 10 g Powdered sugar (for decoration) (Lightly dust)
• 20 g Pistachio shards (Optional, for contrast)

Instructions

1. Prepare the shortcrust pastry

   In the Thermomix bowl, place the flour, powdered sugar, almond powder, salt and vanilla extract. Mix 5 sec on turbo speed then 5‑6 pulses to obtain a sandy texture.

   Time: PT5M

2. Incorporate the egg yolk and form the dough

   Add the egg yolk (and, if necessary, 1 tbsp water) and mix 20 sec on speed 5. The dough should come together into a ball without being sticky.

   Time: PT2M

3. Chill

   Form a ball, wrap in cling film and place in the refrigerator for 30 minutes.

   Time: PT30M

4. Line the tin

   On a lightly floured surface, roll the dough to 3 mm thickness. Cut a 25 cm disc and place it in the tin. Reserve the trimmings to decorate the edge.

   Time: PT10M

5. Blind bake the base

   Prick the base with a fork, cover with parchment paper and fill with baking weights. Bake at 180 °C for 10 minutes.

   Time: PT10M

   Temperature: 180°C

6. Prepare the pistachio cream

   In a bowl, cream the soft butter with the sugar until a pale mixture forms. Add the liquid cream, ground pistachios, vanilla extract and flour. Whisk until homogeneous consistency.

   Time: PT10M

7. Assembly – raspberry jam and pistachio cream

   Remove the baked tart base, discard the paper and weights. Spread 2‑3 tbsp raspberry jam over the base. Using a piping bag, pipe the pistachio cream in an even layer.

   Time: PT7M

8. Final bake

   Return the tart to the oven at 180 °C for 15‑20 minutes, until the pistachio cream is lightly golden.

   Time: PT18M

   Temperature: 180°C

9. Prepare the white chocolate ganache

   Heat 100 ml liquid cream until simmering. Meanwhile, melt the white chocolate in the microwave (5 sec, stir, repeat 5‑6 times). Pour the hot cream over the melted chocolate and mix until a smooth ganache forms.

   Time: PT7M

10. Apply the ganache and chill

    Pour the ganache evenly over the baked tart. Let cool to room temperature then place in the refrigerator for at least 2 hours so the ganache sets.

    Time: PT2H

11. Final decoration

    Arrange the fresh raspberries on the ganache, from the largest in the centre to the smallest on the edges. Lightly dust with powdered sugar and add a few pistachio shards for contrast.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g