Pistachio and Raspberry tart

Ingredients:

• Pastry
• 2 sticks unsalted butter, softened
• 1/4 cup sugar
• Pinch of salt
• 1 teaspoon pure vanilla extract
• 1 large egg yolk
• 1 1/3 cups all-purpose flour
• 2 1/2 ounces unsalted pistachios, finely ground (1/2 cup)
• Filling and Topping
• 2 cups whole milk
• 1 vanilla bean, split and seeds scraped
• Pinch of salt
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 large eggs
• 4 tablespoons unsalted butter, softened
• 2 to 3 half-pints of raspberries
• Finely chopped unsalted roasted pistachios, for garnish

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. Spread the pastry cream in the tart shell and arrange the raspberries on top; sprinkle with the pistachios to garnish. Refrigerate for at least 1 hour before serving.

FAQs:

• What is a Pistachio and Raspberry Tart?
  • A Pistachio and Raspberry Tart is a delightful dessert featuring a tart crust filled with a creamy pistachio mixture and topped with fresh raspberries. The combination of the nutty pistachio flavor and the tartness of the raspberries creates a balanced and delicious treat.
• How do I make a Pistachio and Raspberry Tart?
  • To make a Pistachio and Raspberry Tart, start by preparing a tart crust, either from scratch or using a pre-made crust. Fill the crust with a pistachio cream made from ground pistachios, sugar, eggs, butter, and cream. Bake until the filling is set. Once cooled, top the tart with fresh raspberries and a dusting of powdered sugar or a drizzle of honey for added sweetness.
• Can I use frozen raspberries for the tart?
  • While fresh raspberries are preferred for their texture and flavor, you can use frozen raspberries if fresh ones are not available. Make sure to thaw and drain them well to avoid excess moisture that could make the tart soggy.
• How should I store a Pistachio and Raspberry Tart?
  • Store the Pistachio and Raspberry Tart in the refrigerator, covered with plastic wrap or in an airtight container, for up to three days. If you have already topped the tart with raspberries, it’s best to consume it within a day or two to enjoy the fresh berries at their best.
• Can I make a gluten-free version of the Pistachio and Raspberry Tart?
  • Yes, you can make a gluten-free version by using a gluten-free tart crust. There are many gluten-free crust recipes available, or you can purchase a pre-made gluten-free crust. Ensure that all other ingredients, especially the pistachio cream filling, are also gluten-free.