🍓🌿 Raspberry Pistachio Tart – A Fruity and Elegant Summer Delight
This tart features almond pastry, soft pistachio frangipane, tangy raspberry mousse, and a fresh fruit finish – a bite of pink perfection.This raspberry pistachio tart combines almond crust, frangipane, raspberry mousse, and fresh berries with a velvet finish – an elegant summer treat.While I still dream of picking fresh raspberries from my own garden, for now, the supermarket ones did a beautiful job in this Raspberry Pistachio Tart. This was one of those sweet weekend projects where I got to play with color, texture, and flavor alongside Martin. While I showed him how to make this tart, he impressed me by creating lovely ruby chocolate swirls while I worked the velvet spray.The tart combines a crisp almond crust, nutty pistachio frangipane, a dome of raspberry mousse, and fresh berries. The mold we used cleverly includes both a tart and mousse insert, making this showpiece surprisingly doable.
Ingredients
✳️ Raspberry Mousse
- 2 gelatin sheets
- 100 g raspberries
- Juice of ½ lemon
- Seeds of ½ vanilla bean
- 30 g sugar
- 100 ml heavy cream
✳️ Tart Shell
- 40 g almond flour
- 125 g all-purpose flour
- 60 g powdered sugar
- 125 g cold butter cubed
- ½ egg lightly beaten
✳️ Pistachio Frangipane
- 100 g sugar
- 100 g soft butter
- 100 g pistachio flour coarsely ground shelled pistachios
- 1 small egg
✳️ Decoration & Assembly
- Pink velvet spray
- Ruby chocolate Callebaut recommended
- Fresh raspberries
- Shelled pistachios
Instructions
Raspberry Mousse
- Soak gelatin in cold water.
- Heat raspberries, lemon juice, sugar, and vanilla in a saucepan.
- Blend, strain, and melt in the gelatin. Cool to room temperature.
- Whip the cream and fold into the raspberry mixture.
- Pour into silicone dome molds and freeze until solid.
Tart Shell
- Mix almond flour, all-purpose flour, and powdered sugar in a bowl.
- Add cold butter cubes and rub together until sandy.
- Add the egg and bring the dough together. Wrap and chill for 20–30 minutes.
- Roll to 2 mm thick and line a tart ring or mold.
Pistachio Frangipane
- Beat together all ingredients until smooth.
- Spread into the tart shell, but do not fill to the edge (it will rise).
- Bake at 200°C for 20 minutes until golden. Cool completely.
- Final Assembly & Decoration
- Unmold the frozen raspberry mousse. Place it on two glasses for easy spraying.
Spray with pink velvet spray.
- Transfer mousse dome onto the cooled tart base.
- Temper ruby chocolate and pipe swirls on top.
- Cut raspberries in half and garnish with them and vibrant green pistachios.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.