Pistachio, raspberry and white chocolate tart

I saw this being made in the skills test on masterchef the professionals. It really made me want to try it so I’ve come up with my own recipe, but using some techniques from the programme.

It’s a tart base made from a vanilla & almond pastry, filled with pistachio chantilly cream above raspberry jam, topped with fresh raspberries, white chocolate and raspberry powder.

You will need tart cases for this- you can buy them for about £1 each on amazon. You also need baking weights later in the recipe too, but if you don’t have this then you can just substitute it for lentils or dried beans (like I have) to hold the pastry down whilst baking.

Ingredients:

For the tart case:

⁃ 300g plain flour

⁃ 75g ground almonds

⁃ 75g icing sugar

⁃ 200g cold butter

⁃ Pinch of salt

⁃ 1 egg

⁃ 1 tsp vanilla extract

For the pistachio Chantilly cream filling:

⁃ 4 tbsp pistachio paste or spread (I got this from Waitrose, but you can also buy it off Amazon

⁃ 300ml double cream (cold- straight from the fridge)

⁃ 2 tbsp icing sugar (may need more or less depending on if your pistachio paste is flavoured)

To top:

⁃ Raspberry jam

⁃ White chocolate shards (using a knife to break into pieces)

⁃ Fresh raspberries

⁃ Pistachios

⁃ Raspberry powder (optional- I found it in Waitrose) / gold dust

Method:

1. Put the flour, ground almonds, icing sugar, butter and salt in a food processor, until formed into crumbs. If you don’t have a food processor you can just use your hands to mix, but it’ll just take longer.

2. Then add in the egg and vanilla extract. Blend/ kneed until a dough is formed.

3. Empty the dough into some cling film and place in the fridge for 1 hour until chilled.

4. Meanwhile make your pistachio chantilly cream. Add the pistachio paste to a bowl (stir a little in the jar first to mix) with a some of the cream. Use a handheld whisk to break this down a bit and mix it into the cream.

5. Then add in the rest of the cream and sugar. Whisk until peaks.

6. Put in a piping bag/ bowl and refrigerate until ready to use.

7. Now to make the tarts. Put the oven onto 180 degrees c/ 375 degrees F.

8. Get some tart cases ready and grease with spray oil.

9. Roll out the dough until around the thickness of a £1 coin.

10. Place over the tart case. Push into the tin, then top with baking beans or lentils.

11. Bake for around 15-20 mins, until cooked (the edges will be golden). Once baked, remove the baking beans whilst still hot, or they will sink into the pastry. Then leave to cool.

12. Once cooled, add a layer of jam to the bottom of the tart (make sure it is cold or the cream on top will melt).

13. Then add the whipped pistachio cream on top- can do any design you wish.

14. Decorate with raspberries, pistachios, white chocolate and raspberry powder if using.

Enjoy!

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