Raspberry Tart, Pistachio Cream and White Chocolate Ganache
Recipe by Amour de cuisine Soulef
A decadent tart with shortcrust pastry, topped with homemade raspberry jam, a silky pistachio cream and a white chocolate ganache, decorated with fresh raspberries. Perfect for warm days, it balances the fruit's acidity, pistachio sweetness and chocolate richness.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
1h 2m
Prep
2h 42m
Cook
27m
Cleanup
4h 11m
Total
Cost Breakdown
Total cost:$18.20
Per serving:$2.28
Critical Success Points
- • Achieve a sandy and homogeneous shortcrust dough
- • Blind bake the base to prevent sogginess
- • Final bake until the pistachio cream is golden
- • Smooth ganache well incorporated without separation
- • Decoration with fresh raspberries just before serving
Safety Warnings
- • Handle the hot oven (180 °C).
- • Hot cream can cause burns; handle it carefully.
- • Use a well‑sharpened knife to avoid slipping.
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