Raspberry, pistachio and hazelnut tart

Ingredients

• 200 g Type 45 flour (Sift before use)
• 80 g Powdered sugar (For the sweet pastry)
• 220 g Unsalted butter (Divided: 100 g for the crust, 120 g for the cream)
• 40 g Powdered pistachios (Finely ground or purchased as powder)
• 2 pcs Egg (1 whole for the crust, 1 whole + 1 yolk for the cream)
• 80 g Granulated sugar (For the hazelnut cream)
• 120 g Hazelnut powder (Very finely ground)
• 120 g Raspberry jam (Preferably seedless)
• 700 g Fresh raspberries (Wash, drain and pat dry lightly)
• 30 g Powdered sugar (for dusting) (To partially coat the raspberries)
• 200 g Shelled pistachios (Coarsely chopped, for decoration)

Instructions

1. Soften the butter

   Cut 100 g of butter into cubes, place in a bowl and heat in the microwave on low power in 10‑second intervals until a paste‑like consistency is reached.

   Time: PT2M

2. Prepare the pistachio sweet pastry

   Add the powdered sugar, the egg, the sifted flour and the pistachio powder to the butter paste. Mix with a spatula until a homogeneous dough forms.

   Time: PT5M

3. Chill the dough

   Form a ball, wrap in plastic film and place in the refrigerator for 2 hours to firm up.

   Time: PT2H

4. Roll out and line the tin

   On a lightly floured work surface, roll the dough to 3 mm thickness. Cut a disc of about 26 cm, place it in a 22 cm tart tin, form a rim of about 0.5 cm and prick the base with a fork.

   Time: PT10M

5. Rest the dough in the tin

   Place the lined dough on a sheet of parchment paper, set on a tray and refrigerate for 1 hour so it firms up again.

   Time: PT1H

6. Soften the butter for the cream

   Cut 120 g of butter into cubes, soften in the microwave as in step 1.

   Time: PT2M

7. Mix the cream ingredients

   Incorporate the granulated sugar, the whole egg + yolk, then the hazelnut powder. Whisk vigorously for 1‑2 minutes until the mixture lightens slightly.

   Time: PT8M

8. Add the raspberry jam

   Fold the raspberry jam into the cream using a spatula, mix until homogeneous.

   Time: PT1M

9. Fill the tart

   Trim the excess rim from the tart base, pour the hazelnut‑raspberry cream into the crust, smooth with the back of a spoon.

   Time: PT5M

10. Rest the filled tart

    Return the tart to the refrigerator for 30 minutes so the cream stabilizes before baking.

    Time: PT30M

11. Bake

    Preheat the oven to 180°C. Bake the tart for 22 minutes, watching the edge colour.

    Time: PT22M

    Temperature: 180°C

12. Final decoration

    Let the tart cool on a rack, then arrange the fresh raspberries, alternating with lightly dusted raspberries, and sprinkle with chopped pistachios for colour.

    Time: PT10M

Nutrition Facts

Calories

730

Protein

10 g

Carbohydrates

80 g

Fat

45 g

Fiber

5 g