Pistachio Tart with Raspberries

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

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 Crust	Filling 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 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com