Chocolate, raspberry and pistachio tart

Ingredients

• 250 g All‑purpose flour (Sift)
• 125 g Cold butter, diced (Keep chilled until use)
• 50 g Nut powder (hazelnuts or almonds) (Sift through a sieve)
• 2 g Fine salt (A pinch)
• 80 g Caster sugar
• 30 g Unsweetened cocoa powder
• 1 Egg (At room temperature)
• 100 g Softened unsalted butter (For the almond‑pistachio biscuit)
• 80 g Brown sugar
• 50 g Sliced almonds (Lightly toasted)
• 50 g Shelled pistachios, coarsely chopped
• 100 g All‑purpose flour (for the biscuit)
• 20 g Cocoa powder (for the biscuit)
• 250 g Fresh or frozen raspberries (Pureed)
• 200 ml Heavy cream
• 200 g 70% dark chocolate, broken into pieces (Cut into small pieces)
• 30 g Unsalted butter, diced (At room temperature)
• 30 ml Raspberry liqueur (Optional, to flavor the ganache)

Instructions

1. Prepare the chocolate shortcrust pastry

   Pour the flour into a large bowl, add the cold butter cubes and work with your fingertips until a sandy texture forms. Sift the nut powder, salt, caster sugar and cocoa, incorporate them, add the egg and mix with a spatula then by hand until a homogeneous dough forms.

   Time: PT10M

2. Dough resting

   Form a ball, wrap it in plastic film and place in the refrigerator for at least 2 hours.

   Time: PT2H

3. Roll out and line the tin

   Butter a 26 cm tart ring, roll the dough on a lightly floured surface to 2‑3 mm thickness, gently roll it around the rolling pin then place it in the ring. Press the dough against the bottom and sides, cut the excess with the pin and pinch the edges to obtain a border of about 1 cm.

   Time: PT10M

4. Dough rest in the tin

   Place the tart on a baking sheet lined with parchment paper, cover with plastic film and refrigerate 30 minutes.

   Time: PT30M

5. Blind bake

   Preheat the oven to 180 °C. Line the dough base with parchment paper and place baking beads on top. Bake 20 minutes, remove the paper and beads, then continue baking for an additional 10 minutes until the crust is lightly golden.

   Time: PT30M

   Temperature: 180°C

6. Prepare the almond‑pistachio biscuit

   In a bowl, cream the softened butter with the brown sugar. Add the almonds, pistachios, flour and cocoa, then mix until a homogeneous dough forms.

   Time: PT10M

7. Bake the biscuit

   Butter a 22 cm tart ring placed on a baking sheet lined with parchment paper, spread the biscuit dough inside and bake 20 minutes at 170 °C.

   Time: PT20M

   Temperature: 170°C

8. Cool the biscuit

   Remove the biscuit from the oven, take off the ring with a thin knife, let cool on a rack then refrigerate 30 minutes to ease handling.

   Time: PT35M

9. Prepare the raspberry‑chocolate ganache

   In a saucepan, bring the raspberry purée and heavy cream to a boil. Pour the hot mixture over the dark chocolate pieces, stir until a smooth ganache forms. Let cool to 45 °C, add the butter cubes and mix until fully incorporated, then stir in the raspberry liqueur.

   Time: PT15M

10. Assemble the tart

    Pour the ganache over the baked crust, smooth the surface, then place the tart in the refrigerator to set the ganache (about 30 minutes). Flip the almond‑pistachio biscuit using a piece of cardboard, remove the paper, then place it in the centre of the tart. Decorate with fresh raspberries and a few crushed pistachios.

    Time: PT10M

11. Final rest

    Leave the tart in the refrigerator for at least 30 minutes before serving so the ganache stabilises.

    Time: PT30M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g