My love for tarts is no secret, I spend a lot of hours trying out new methods to perfect a tart crust with texture, taste, appearance and even aroma. This weekend for example, I was practicing how to make the perfect tart crust with a Valrhona ring, having perfect 90 degree corners and straight edges using a method where you cut the base and the side stripes and assemble them together in the tart ring. More about this in a new post coming soon!
But the tart shells are only one part of the creation, and seeing as I had so many (good AND bad) shells ready from my little exercise, I decided to work on new tart fillings all together. That’s how three new tarts were born and this is the first recipe I’d like to share with you. A beautiful fresh raspberry tart with roasted pistachio’s, shaved almonds and a creamy white chocolate ganache that will seal the deal.
How to make it
Start by preparing your tart crust, my go to recipe is this flaky almond paté sucreé crust. But if you have another that you’re more comfortable with, that’s also fine.
Next, roast your pistachio’s and shaved almonds for that nutty crisp
When your crusts are made, nuts roasted and berries washed and dried completely, arrange them all together. Leave a bit of nuts for decorations on top after the ganache is poured
Chop your white chocolate and place into a double boiler over gently simmering water
When melted, add cream and vanilla paste and stir to combine
Pour the ganache carefully, using a spoon and directing it into the empty spaces between the pistachios, almonds and raspberry. Tap the tart gently to let the ganache sink in and add a bit more until the tart shell is completely full. Sprinkle some more chopped pistachio’s and shaved almonds on top
Refrigerate for at least 1 hour (or up to 2 days)
- 245g (8.6oz) All Purpose Flour
- 40g (1.4oz) Ground Almonds (Almond flour)
- 75g (2.6oz) Powered Sugar
- 170g (6oz) Cold Butter, cut in cubes
- 1 Large Egg
- 100g (3.5 oz /1 cup) Peeled Pistachios
- 115g (4oz) ½ cup shaved almonds
- 125g (4.4oz/2 cups) Fresh Raspberries
- 454g (16oz) White Chocolate
- 84g (2.9oz) Butter
- 157ml (2/3 cup) Heavy Cream, room temp
- 1 tsp Vanilla Paste
- In a food processor, put together the flour, ground almonds and powdered sugar until fine powder
- Add butter cubes and pulse a couple times, until a chunky, sandy texture (we want small pieces of butter to remain visible)
- Add Egg and pulse a few more times until you see it’s formed into big pieces of soft dough
- Combine the dough together with your hands into a disk and wrap it with saran wrap, do it quickly so the butter doesn’t melt from the warmth of your hands. Place in the fridge for at least 30 min (or up to 3 days)
- Heat oven to 180 C / 356 F
- Flour you surface and roll out your dough to about 3mm thick. Gently pick up the rolled though and line your pie pan with it, pushing the dough into the corners with your thumb.
- Poke the dough with a fork all around the bottom and place it back in the refrigerator for an additional 30 minutes.
- Blind Bake for 15 minutes, remove the pie weights and bake for another 10 minutes.
- Cool completely before filling or removing from the pan
- Heat oven to 180 C / 356 F and line a cookie sheet with parchment paper
- Spread the Pistachios evenly and place in the oven for 6-8 minutes, until they become very fragrant. Remove from the oven and transfer to a plate right away and cool completely.
- Spread almonds in a single layer on cookie sheet and place in the oven for 3-4 minutes. Check frequently and shake them around every few minutes until they are nice and golden. Remove from oven and transfer to a plate right away and cool completely.
- Arrange Fresh Raspberries in the pre-made tart crusts, it's fine if some are higher than the sides of the crust. Sprinkle roasted pistachios and shaved almonds in between, leaving some room for the chocolate ganache (keep some pistachios and almonds aside to garnish on top)
- Chop white chocolate finely and place over a gently simmering double boiler together with the butter, stir until melted and combined
- Remove from heat and stir in heavy cream and vanilla paste
- Pour the ganache carefully into the tart, using a spoon and directing it into the empty spaces between the pistachios, almonds and raspberries. Tap the tart gently to let the ganache sink in between the cracks, then add a bit more until the tart shell is completely full but nothing spills out. Sprinkle some more chopped pistachio's and shaved almonds on top
- Refrigerate for atleast 1 hour (or up to 2 days)
Leave a Reply