Raspberry-Pistachio Tart for Mother’s Day

Ingredients

• 200 g All‑purpose flour (Sift before use)
• 50 g Almond powder (Unsweetened)
• 50 g Powdered sugar
• 100 g Unsalted butter (At room temperature, soft)
• 1 Egg (Whole, for the dough)
• 2 Egg whites (At room temperature)
• 80 g Powdered sugar (for the dacquoise)
• 60 g Unsalted pistachios, shelled (Lightly toasted then ground into powder)
• 300 ml Whole milk cream (Whipped into firm chantilly)
• 150 g Fresh raspberries (Blended then strained to remove seeds)
• 1 goutte Green food coloring (Optional, for decoration)
• 20 g Colored decorative pearls (For the finishing touch)
• 1 Parchment paper
• 100 g Ceramic beads (or dried beans) (For blind baking)

Instructions

1. Prepare the shortcrust pastry

   Pour the flour, almond powder, powdered sugar, soft butter and the egg into the robot’s bowl. Start the “shortcrust pastry” program or manual mode at medium speed 5 for 30 s until a homogeneous dough forms.

   Time: PT10M

2. Chill the dough

   Form a ball, wrap it in cling film and place in the refrigerator for 1 hour.

   Time: PT1H

3. Line the tin

   On a lightly floured work surface, roll out the dough to about 3 mm thickness. Line the buttered tin, trim the excess, prick the base with a fork and return to the fridge for 1 hour.

   Time: PT15M

4. Blind bake

   Preheat the oven to 180°C. Place parchment paper on the dough, add the ceramic beads and bake for 15 minutes. Remove the beads and the paper.

   Time: PT15M

   Temperature: 180°C

5. Prepare the pistachio dacquoise

   In the robot’s bowl, whip the egg whites to stiff peaks (program “egg white”). Add the sifted powdered sugar, then the pistachio powder in several additions, mixing gently.

   Time: PT7M

6. Bake the dacquoise

   Fill the cooled tart with the dacquoise using a piping bag. Bake at 150°C for 10 minutes to set the filling.

   Time: PT10M

   Temperature: 150°C

7. Raspberry purée

   Blend the fresh raspberries, then pass through a sieve to remove the seeds. Reserve the smooth purée.

   Time: PT5M

8. Whip the cream into chantilly

   Pour the very cold whole milk cream into the robot’s bowl, start the “whipped cream” program until a firm texture is achieved.

   Time: PT5M

9. Incorporate the raspberry purée

   Gently fold the raspberry purée into the chantilly with a spatula, lifting the mixture to keep the mousse from collapsing.

   Time: PT2M

10. Pipe the mousse onto the tart

    When the tart (crust + dacquoise) is completely cooled, fill it with raspberry mousse using a piping bag.

    Time: PT5M

11. Final decoration

    Lightly colour the whole milk cream with green food colouring, place it in a piping bag with a plain tip and pipe small decorative touches on the surface. Sprinkle with colored pearls.

    Time: PT5M

12. Final chill

    Place the decorated tart in the refrigerator for 30 minutes before serving so the mousse stabilises.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: T55 wheat flour
• Instead of Almond powder: Ground almonds
• Instead of Powdered sugar: Sifted caster sugar
• Instead of Unsalted butter: Vegetable margarine
• Instead of Egg: Organic chicken egg
• Instead of Egg whites: Pasteurized egg whites
• Instead of Powdered sugar (for the dacquoise): Sifted caster sugar
• Instead of Unsalted pistachios, shelled: Industrial pistachio powder
• Instead of Whole milk cream: 30 % fat plant-based cream
• Instead of Fresh raspberries: Store‑bought raspberry purée
• Instead of Green food coloring: Matcha powder
• Instead of Colored decorative pearls: Chocolate shavings
• Instead of Ceramic beads (or dried beans): Dried beans

Equipment Needed

• Bosch Series 6 kitchen robot with integrated bowl
• Robot mixing bowl
• Silicone spatula
• Rolling pin
• Tart tin (24 cm diameter) with removable sides
• Parchment paper
• Ceramic beads or dried beans
• Piping bag with plain and star tips
• Robot whisk (or hand whisk)
• Immersion blender or blender
• Fine sieve or strainer
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Achieve a homogeneous shortcrust dough without over‑mixing.
• Respect the chilling time (1 h + 1 h).
• Blind bake to prevent the base from becoming soggy.
• Whip the egg whites to stiff peaks before adding the sugar and pistachio.
• Do not let the tart stay warm before adding the raspberry mousse.

Chef Tips from the Video

• Lightly toast the pistachios before grinding to intensify the flavor.
• For a more crumbly crust, replace 20 g of flour with additional almond powder.
• Use vanilla‑flavoured powdered sugar in the dacquoise for a scented nuance.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 2 days.

Freezer: Not recommended: the mousse texture deteriorates.

Room temperature: Can stay at room temperature for a maximum of 2 hours before softening.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated.
• The pistachio dacquoise can be made 4 hours ahead and kept chilled.
• The raspberry mousse holds well for 2 hours chilled before serving.