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Pistachio Tart with Raspberries

© 2023 |

© 2023 |

Pistachios, marzipan and raspberries snuggle together with a layer of fresh cheese cream in the tart recipe, dotted with fresh raspberries and more pistachios. The only way to achieve the beautiful green pistachio colour is to use shelled raw pistachios without papery brown skins or pistachio paste. I also added a teaspoon of green superfood powder to the pistachios cream, but it's completely optional. Besides raspberries, you can also use other berries or cherries. If you don't want to make your pie crust from scratch, you don't have to. Just buy a premade pastry crust. If the real butter crust is not available, you can still up-cycle store-bought pastry crust by brushing it with melted butter, then blind-bake the crust.

Pastry CrustFilling and Topping
  • 250 g Whole spelt flour
  • 125 g Unsalted butter, diced
  • Pinch of salt
  • 30 g Powdered sugar
  • 1 Egg yolk
  • 2 tbsp Ice cold water
  • 130 g Raw pistachios, blitzed (or pistachio paste)
  • 100 g Unsalted butter, softened
  • 100 g Marzipan, cut into very small pieces
  • 1 tsp Green superfood powder (or matcha powder), optional
  • 2 Egg, at room-temperature
  • 1 tsp Vanilla extract
  • 250 g 20% Quark (German fresh cheese)
  • 50 g Vanilla sugar
  • 150 g Fresh raspberries
  • 40 g Raw pistachios
  1. Mix the whole spelt flour with powdered sugar and salt together, add the cold diced butter, rub the butter into the flour mixture with your fingertips until it resembles a pea-sized crumble, add cold water, knead quickly until dough forms a smooth ball. Do not over mix it. Flatten the pastry into a disk, wrap in cling film and leave to rest in the fridge for 1 hour.
  2. In a mixing bowl, add in blitzed raw pistachios, softened butter, marzipan, green superfood powder if using, one egg and vanilla extract. Beat everything until well incoorporated.
  3. Preheat oven to 200C/400F. Remove the pastry from the fridge and roll out until big enough to line the tart pan/s. Line a 35x11 cm rectangular fluted tart tin and a 12cm round fluted tart tin with removable base with pastry. Prick the pastry all over with a fork, line with a sheet of baking parchment and add a layer of baking beans. Blind bake in the oven for 8–10 minutes, then remove the parchment and baking beans and return to the oven for a further 5 minutes. Remove from the oven and set aside to cool slightly. Decrease the oven temperature to 160C / 320F.
  4. Mix together the Quark cheese, vanilla sugar and the remaining egg until well combined. Spread the pistachio cream evenly onto the blind-baked pastry case/s, then add the Quark cream and finally top with raspberries and pistachios.
  5. Bake the tart at the lower-middle rack of the oven for about 40 minutes until lightly browned at edges. Remove from oven and allow to cool before serving.

© 2023 |

© 2023 |


DeniseinVA 14/2/23 21:16

I am always impressed with your beautiful presentations Angie. This looks incredible and it contains a favorite fruit and nut! Delicious!

Brian 14/2/23 22:50

Yum, I don't know if I could eat all of that or not, but I'd try! Happy Valentine’s Day from all of us!

Cooking Julia 14/2/23 23:50

I like the spring colors of this beautiful tart, and I'm sure I would love a piece!

Tom 15/2/23 00:17

...I love pistachios and raspberries, this would be a wonderful combination.

My name is Erika. 15/2/23 00:22

This would also be wonderful at Christmas with the green pistachios. Of course, a slice would be delicious right now too. hugs-Erika

Rose world 15/2/23 01:42

That is one beautiful and impressive tart. Wow.

J.P. Alexander 15/2/23 02:00

Uy que rica tarta, Te mando un beso y gracias por la receta.

Jean | 15/2/23 05:39

Exceptionally gorgeous tart! Even for YOU, Angie! Your food is always pretty, delicious, AND healthful!

Lola Martínez 15/2/23 07:51

Que tarta más bonita, llama la atención la presencia de color, después la combinación de ingredientes que la deben hacer exquisita. Deliciosa.
Un beso.

Rainbow Evening 15/2/23 08:19

tart looks beautiful and yummy....

roentare 15/2/23 08:59

Gorgeous tart with all that colour. Very appetising

Yvonne @ Fiction Books Reviews 15/2/23 09:06

Oh Yes! Another dessert for one, as hubby likes neither marzipan or cream cheese, whereas I love both :)

I must admit that I am a bit of a marzipan addict and can eat it as a snack, straight off the block!

Whats Cookin Italian Style Cuisine 15/2/23 12:12

Pistachio is my favorite this can be served when I host my next dinner party its beautiful!

Anonymous 15/2/23 13:17

What a delightful and pretty recipe. It just exudes spring. Bernadette, New Classic Recipes.

DEZMOND 15/2/23 13:52

Ooooh, 'tis probably your prettiest recipe so far, deary! Hope you and husband had nice Valentines yesterday!

Anonymous 15/2/23 16:22

Judee from Gluten Free A-Z Blog: This looks gorgeous! I don't know how you think up so many ideas- Love the ingredients and the presentation. What a treat!

Balvinder 15/2/23 16:29

I love raspberries and pistachio together in desserts! This tart looks gorgeous!
By the way, I tired the tahini cookies...came out really good. Thank you for the recipe.

Pam 15/2/23 18:14

Wow! What a beauty.

Bill 15/2/23 19:46

Very pretty and I bet, very tasty too.

Eva Taylor 16/2/23 07:09

What a decadent treat! The colour is outstanding.

Javier 16/2/23 09:10

This tart looks so lovely and very tasty too!

Chef Mimi 16/2/23 15:40

This is way to pretty to eat!

speedy70 16/2/23 16:06

Pistacchi e lamponi, due frutti che adoro!!!

Laura. M 16/2/23 23:00

Entran ganas de comerla. Que rica .
Un abrazo.

David 17/2/23 23:16

Angie, What a lovely the look of the round ones in particular. As usual, your recipes are exotic and quite lovely. Take Care, Big Daddy Dave

Neil 18/2/23 08:36

I was attracted straight away to this recipe by the bright pictures Angie. Then when I read the list of ingredients I started drooling! Lovely recipe!

eileeninmd 18/2/23 15:24

Hello, Angie
Your food photos are always amazing, everything looks so delicious.
Thanks for sharing this tart recipe. Take care, have a happy weekend.

Ben | Havocinthekitchen 19/2/23 01:48

Wow, what a stunning and beautiful tart with terrific flavours and vibrant coloures. Loving the idea to use green superfood powder or matcha as a natural coloring; will try it sometime.

Mijú 19/2/23 15:22

Se ve precioso este dulce.
Adoro las frambuesas :-)))))

[Reply] 19/2/23 15:50

The tart is beautiful Angie, almost too pretty to eat, and what a unique flavor combination!

foodtravelandwine 19/2/23 18:35

Lovely!!....beautiful presentation and the pistachio raspberry combination is one that I love!........Abrazotes, Marcela

Carol @Comfort Spring Station 23/2/23 15:34

I love nutritious this is - it looks yummy too!

tigerfish 3/3/23 00:56

The colors just popped, and makes the tart so enticing.


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