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🍓🌿 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.
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Prep Time 1 hour 30 minutes
Cook Time 28 minutes
Servings 12 people

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.