Log in
Framboise Tart with Pistachio Crust
Ingredients
- Pistachio Crust
- 16 tbsp. unsalted butter, room temperature
- ¼ cup sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 large egg yolk
- 1 1/3 cups all-purpose flour
- 2 ½ oz. (½ cup) unsalted pistachios, finely ground
- Pastry Filling
- 2 cups whole milk
- 1 vanilla bean or 1 tsp. vanilla paste
- Pinch of salt
- ½ cup sugar
- ¼ cup cornstarch
- 2 large eggs
- 4 tbsp. unsalted butter, room temperature
- 2-3 cups fresh raspberries
- Currant or apricot jelly, melted
- 3 - 4 Tbsp minced pistachios
Instructions
- In a stand mixer fitted with the paddle, beat the butter with the sugar and salt till creamy.
- Add the vanilla and egg yolk and beat until smooth. Add the flour and nuts and mix well. Scrape the pastry onto a sheet of plastic wrap. Flatten the pastry into a disc, wrap and refrigerate about 30 min.
- Preheat oven to 350 degrees
- Roll out the pastry to 13 inch round.
- Place the dough in a 10 inch tart pan (with a removable bottom).
- Refrigerate the pastry until firm, about 10 minutes.
- Line the tart pan with parchment paper and fill with dried beans or pie weights. Bake in the center of the oven for about 30 minutes. Then remove the parchment and weights; continue to bake another 15 minutes till baked thoroughly.
- In a medium saucepan, combine the milk with the vanilla and salt. Bring to a boil.
- In a large bowl, whisk the sugar with the cornstarch and the eggs. Gradually whisk in ½ cup hot milk.
- Scrape the mixture into the saucepan, cooking over medium heat till thicken, 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 till chilled, about 1 hour.
- Spread the pastry cream in the tart shell and arrange the berries on top.
- Brush melted jelly over the berries; then sprinkle with 3-4 tbsp. minced pistachios.
- Chill until serving.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/