Raspberry, pistachio and hazelnut tart
Recipe by Chef Sylvain - Long live pastry!
A decadent tart with fresh raspberries, flavored with pistachios and hazelnuts, featuring a pistachio sweet pastry crust and a silky hazelnut‑raspberry cream. Perfect for an elegant dessert or a special occasion.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
4h 13m
Prep
22m
Cook
33m
Cleanup
5h 8m
Total
Cost Breakdown
Total cost:$20.62
Per serving:$2.58
Critical Success Points
- • Soften the butter without melting it completely
- • Chill the dough (2 h then 1 h)
- • Whisk the cream until it lightens
- • Bake at 180°C while monitoring the colour
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Hot butter can cause burns; let it cool slightly before handling.
- • Use the knife carefully when trimming the rim.
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