Raspberry, Pistachio & White Chocolate Tart
Serves: 2x8inch/20cm
 
Ingredients
For the crust
  • 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
For the Filling
  • 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
Instructions
For the Tart Crusts (2x8inch/20cm rings)
  1. In a food processor, put together the flour, ground almonds and powdered sugar until fine powder
  2. Add butter cubes and pulse a couple times, until a chunky, sandy texture (we want small pieces of butter to remain visible)
  3. Add Egg and pulse a few more times until you see it’s formed into big pieces of soft dough
  4. 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)
  5. Heat oven to 180 C / 356 F
  6. 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.
  7. Poke the dough with a fork all around the bottom and place it back in the refrigerator for an additional 30 minutes.
  8. Blind Bake for 15 minutes, remove the pie weights and bake for another 10 minutes.
  9. Cool completely before filling or removing from the pan
For the Filling
  1. Heat oven to 180 C / 356 F and line a cookie sheet with parchment paper
  2. 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.
  3. 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.
  4. 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)
  5. Chop white chocolate finely and place over a gently simmering double boiler together with the butter, stir until melted and combined
  6. Remove from heat and stir in heavy cream and vanilla paste
  7. 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
  8. Refrigerate for atleast 1 hour (or up to 2 days)
Recipe by at https://www.kerenruben.com/cakes-and-desserts/raspberry-pistachio-white-chocolate-tart/%20