PISTACHIO AND RASPBERRY TART
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart. Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
Provided by Yotam Ottolenghi
Categories pies and tarts, dessert
Time 3h
Yield 10 servings
Number Of Ingredients 17
Steps:
- Make the pastry: Place flour, sugar, salt, lemon zest and butter in a food processor and blitz for about 15 seconds, until it reaches the consistency of fine bread crumbs. With the machine running, add vinegar and then add water slowly, 1 tablespoon at a time, until mixture comes together (you may not need all the water). Form dough into a ball, wrap with plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured work surface, roll out dough to form a circle about 13 inches/33 centimeters wide and 1/8 inch/2 millimeters thick. Carefully transfer the dough (wrap it around a rolling pin, if that helps you) to a 9-inch/26-centimeter round fluted tart pan with 1-inch/3-centimeter-high sides. Press the dough securely into the corners of the pan and trim the crust 1/4 inch/1/2 centimeter above the rim of the pan, then refrigerate for 30 minutes.
- Heat oven to 375 degrees Fahrenheit/200 degrees Celsius.
- Line the dough with a large piece of baking parchment and fill the tart with dried beans or pie weights. Bake for 25 minutes, or until pastry is golden brown around the edges. Remove beans and paper and continue to bake the pastry for 8 minutes until the base is golden brown. Remove from oven and set aside.
- Lower oven temperature to 350 degrees Fahrenheit/170 degrees Celsius.
- Make the filling: Spread pistachios out on a baking sheet and roast for 8 minutes, until they are hot but haven't taken on any color. Remove from oven and carefully transfer 3/4 cup/100 grams nuts to a cutting board and set aside. Immediately blitz remaining nuts in a food processor while they are still hot. Keep the machine going for 6 to 8 minutes, scraping down the sides of the bowl a few times when the nuts stop moving, until you get a thick smooth paste and the nuts begin to ball up in the bowl. Add melted butter, lemon zest, juice, vanilla extract, almond extract and salt and pulse a few times until combined. Roughly chop the reserved pistachios.
- Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for 3 to 4 minutes, until soft peaks form. Reduce speed to medium and slowly add the sugar until incorporated. Add flour, pistachio paste and chopped pistachios and mix on low until combined. (You may need to scrape the pistachio paste off the bottom of the bowl.) Pour the mixture into the tart shell, spreading it out evenly. Sprinkle raspberries over the filling and bake for about 35 minutes, until golden-brown around the edges, pale golden in the center and set.
- Remove from oven and let cool completely in the pan. Once cool, the tart can be lifted out of the pan and transferred to a platter to slice and serve. The filling should be soft, but still hold its shape when sliced.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 112 milligrams, Sugar 22 grams, TransFat 0 grams
RASPBERRY AND PISTACHIO SEMIFREDDO
I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.
Provided by Cindy Anschutz Barbieri
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 6h5m
Yield 6
Number Of Ingredients 6
Steps:
- Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
- Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
- Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
- Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
- Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g
WHITE CHOCOLATE-RASPBERRY TART, WITH ALMONDS AND PISTACHIOS
Ok, this is my new favourite dessert! Crisp pastry with a layer of lush fresh raspberries and nuts, covered in creamy white chocolate - I'm in love! This has been adapted from 'The Chef's Table' and is really easy to put together. You can make the tart case in advance and then fill it 4-5 hours before serving. The recipe makes a 10" tart, but I have made a smaller one (8") by halving the filling, I made an extra tart case with the left over pastry and saved it for another day. Please see additional notes at end.
Provided by Nic2371
Categories Dessert
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- You will need a tart pan with a removable bottom that has been lined with baking parchment.
- Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
- For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
- Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
- When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
- Heat the oven to 350ºF while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
- For the tart filling:.
- Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
- In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
- Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
- Immediately sprinkle with remaining nuts.
- Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
- Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.
Nutrition Facts : Calories 629.2, Fat 44.5, SaturatedFat 26, Cholesterol 104.8, Sodium 237.2, Carbohydrate 52, Fiber 3, Sugar 29.6, Protein 7.8
More about "pistachio and raspberry tart food"
RASPBERRY TART WITH A PISTACHIO CRUST RECIPE - FOOD & WINE
From foodandwine.com
4/5 (1)Total Time 2 hrsServings 8-10
- In a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until creamy. Add the vanilla and egg yolk and beat until smooth. Add the flour and pistachios and beat just until incorporated. Scrape the pastry onto a sheet of plastic wrap. Flatten the pastry into a disk, wrap in the plastic and refrigerate until firm, about 30 minutes.
- Preheat the oven to 350°. Roll out the pastry between 2 sheets of plastic wrap to a 13-inch round. Remove the plastic and ease the pastry into a 10-inch fluted tart pan with a removable bottom; trim the overhang and patch any tears. Refrigerate the pastry until firm, about 10 minutes.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in the center of the oven for 30 minutes. Remove the parchment and weights and bake for 15 minutes longer or until golden and cooked through. Let cool completely.
- In a medium saucepan, combine the milk with the vanilla bean, seeds and salt and bring to a boil. In a large bowl, whisk the sugar with the cornstarch and eggs. Gradually whisk in 1/2 cup of the hot milk. Scrape the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 4 minutes. Remove from the heat and whisk in the butter. Strain the pastry cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 1 hour.
BAKE IT CLEAN: PISTACHIO AND RASPBERRY TART - FOOD REPUBLIC
From foodrepublic.com
Estimated Reading Time 3 mins
PISTACHIO AND RASPBERRY TART - CHARLOTTE PUCKETTE
From charlottepuckette.com
Estimated Reading Time 2 mins
RASPBERRY AND PISTACHIO TART RECIPE RECIPE | HOUSE
From houseandgarden.co.uk
YOTAM OTTOLENGHI BAKING RECIPES: USE BERRIES IN …
From goodfood.com.au
RASPBERRY & PISTACHIO TART - ILLUSTRATED RECIPE
From meilleurduchef.com
PISTACHIO RASPBERRY CAKE RECIPE - THE SUGAR COATED …
From thesugarcoatedcottage.com
PISTACHIO BAKEWELL TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RASPBERRY PISTACHIO TART - YES, MORE PLEASE! COOKING …
From yes-moreplease.com
RASPBERRY AND PISTACHIO TART - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
FIGS, RASPBERRIES, PISTACHIO AND ROSEWATER TART - IN LOVE …
From inlovewithcake.com
RASPBERRY PISTACHIO FRANGIPANE TART - PARDON YOUR FRENCH
From pardonyourfrench.com
RASPBERRY AND PISTACHIO TARTS | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
RASPBERRY MASCARPONE TART WITH PISTACHIO CRUST RECIPE
From gfreefoodie.com
RASPBERRY-LIME TART WITH PISTACHIO CRUST RECIPE
From myrecipes.com
LINZER TART RECIPE WITH RASPBERRY AND PISTACHIO
From olivemagazine.com
RASPBERRY TARTLETS WITH PISTACHIO CRUST - LIVE TO SWEET
From livetosweet.com
PARISIAN-INSPIRED PISTACHIO AND RASPBERRY TART
From travelsandtrdelnik.com
PISTACHIO AND RASPBERRY TART - JUDD SERVIDIO
From juddchef.com
PISTACHIO, RASPBERRY AND WHITE CHOCOLATE TART – EAT SIMPLE ♡ LOVE …
From eatsimplelovefood.com
RASPBERRY PISTACHIO TARTS / COUNTRYWIVES
From annabelandgrace.com
PISTACHIO RASPBERRY TART - LITTLEMISSALMONDMEAL.COM
From littlemissalmondmeal.com
RASPBERRY AND PISTACHIO TART | PISTACHIO RECIPES, FRANGIPANE TART ...
From pinterest.ca
RASPBERRY, CHOCOLATE AND PISTACHIO TART - DOMESTIC B(I)ATCH
From domesticbatch.com
PISTACHIO, RASPBERRY AND CRèME PATISSIERE TART - BAKING WITH AIMEE.
From bakingwithaimee.com
LEMON, RASPBERRY AND PISTACHIO TART - LA VILLA DE MAZAMET
From villademazamet.com
PISTACHIO RASPBERRY TORTES - LITTLE RED STOVE
From littleredstove.com
RASPBERRY TART WITH PISTACHIO CREAM - UN PETIT OISEAU DANS LA CUISINE
From unpetitoiseaudanslacuisine.com
MINI RASPBERRY PISTACHIO TARTLETS - THE BAKING FAIRY
From thebakingfairy.net
HOW TO MAKE FIG AND RASPBERRY TART WITH A SILKY SMOOTH CRUST
From scmp.com
RASPBERRY PISTACHIO HONEY TART - BAKE YOU SMILE
From bakeyousmile.com
STRAWBERRY PISTACHIO TART - SPATULA DESSERTS
From spatuladesserts.com
RASPBERRY & PISTACHIO TARTS RECIPE | BERRYWORLD
From berryworld.com
PISTACHIO TART WITH ALMONDS AND RASPBERRY TOPPING ( LOW CARB)
From lowcarbmaven.com
RASPBERRY, PISTACHIO & WHITE CHOCOLATE TART | BAKING MAD
From bakingmad.com
RASPBERRY TART WITH A PISTACHIO CRUST - COOKING BY THE BOOK
From cookingbythebook.com
TEENY WHITE CHOCOLATE, PISTACHIO AND RASPBERRY TARTS | DESSERT …
From womanandhome.com
PISTACHIO & RASPBERRY FRIAND TART - DELICIOUS MONSTER RECIPES
From mydeliciousmonster.com
RASPBERRY PISTACHIO HONEY TART - EVERYDAY ANNIE
From everydayannie.com
RASPBERRY, LEMON & PISTACHIO TART - CONNECT THE POTS
From go.chefchrissheppard.com
BEST RASPBERRY PISTACHIO TART RECIPES | FOOD NETWORK …
From foodnetwork.ca
RASPBERRY PISTACHIO TART | DELICIOUS DESSERTS, SWEET TARTS, TART RECIPES
From pinterest.com
RASPBERRY AND PISTACHIO LINZER TART RECIPE | NEW IDEA FOOD
From newideafood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love