Saturday, April 13, 2013

Raspberry Pistachio Tarts

I love making tarts. They're so wonderful to look at and to eat. Especially those with many components and contrasting flavors and textures. Such as my raspberry pistachio tarts. They are the perfect combination of sweet, tart, crunchy and creamy. What's in them, exactly? Well, I'll tell you: pâte sucrée, almond cream, pistachio whipped cream, raspberries, and chopped pistachios. 

What I love most about these tarts is the beautiful pop of red against the pastel green. They're just so beautiful to look at. And best of all, if you somehow manage to not finish them in one go, they can be refrigerated for up to one week.

Lately, I've been obsessing over pistachios in desserts. In one week I managed to make these tarts, pistachio cake, and pistachio ice cream. I guess I love pistachios more than I thought. These tarts are very similar to my strawberry tarts. The shell (pate sucree) and almond cream both come from that recipe. Speaking of recipes, why don't I share this recipe with you now? 

Raspberry Pistachio Tarts 
makes approximately 6 small tarts or 1 large tart 

Tart Shell
Almond Cream 
(Follow the same procedure as the strawberry tarts)

Pistachio whipped cream 
adapted from Wendy 
70gm pistachios
10gm cornstarch

2 egg yolks
100gm heavy cream
1 drop food coloring

200gm whipping cream
2 Tbsp sugar
1 tsp gelatin
1 Tbsp water 


To make powdered pistachios: In a food processor, combine the pistachios and cornstarch. Blitz until finely ground; approx 20 seconds. Set aside.

For the pastry cream: Combine the egg yolks and heavy cream in a saucepan over low heat. Stir until slightly warmed. Next, stir in the powdered pistachios and continue to cook over low heat until the mixture thickens. Once the mixture has thickened, transfer it into a bowl and chill in the refrigerator until completely cooled. 

Once the mixture is completely cool, begin the whipped cream process. In a small bowl, combine the water and gelatin. Let the gelatin bloom. Next, put the small bowl into a bowl filled with hot water or a microwave and melt the gelatin. This process should only take 10-15 seconds.

In a chilled mixing bowl, add the heavy cream and beat until streaks start to show. Then, add in the gelatin and continue to beat until stiff peaks are formed. Remove the cold pastry cream from the fridge and fold some whipped cream into it. Once incorporated, fold the rest of the whipped cream into the pastry cream. If needed, add some green food coloring to brighten the green color. Use immediately or chill before using. 

2 pints raspberries (I picked out the nicest ones)
chopped pistachios 

Pipe a swirl of pistachio whipped cream onto the cooled tart base (I used an Ateco #827 tip). Next, place the raspberries around the pistachio cream. Finally, sprinkle some chopped pistachios on the cream.   


May I just say...these tarts are absolutely delicious. The raspberry adds just the right amount of tartness to the sweet almond cream and whipped cream. The tart shell is just crispy enough to add texture without overwhelming the delicate cream. It was a big hit in my family and I hope it is a big hit in yours too!  

As always, Happy Baking!!