Hello friends,
I believe that pistachio and raspberry are among my favorite pairings in pastry. Honestly, as soon as this duo appears on a dessert menu, there’s a good chance I’ll succumb.
This pistachio and raspberry tart was conceived for a family lunch where I wanted a dessert that was fresh, indulgent, and a touch elegant without being overly complicated to eat. Because let’s face it, we all know those stunning desserts that fall apart when you try to cut them, right?
And honestly, this version with a Breton shortbread base, pistachio diplomat cream, and raspberry compote… it’s truly a treat! The pistachio and raspberry tart is a delightful creation that never fails to impress.
A pie that evokes beautiful days
Directly inspired by my pistachio tart and red fruits, this pistachio and raspberry tart embodies the essence of spring. Perhaps it’s the vibrant colors, or maybe it’s because raspberries add that ultra-fresh element that shines when temperatures rise.
And then there’s the pistachio… it instantly adds a chic touch without being complicated. That’s what I adore about this ingredient. You achieve something refined while still remaining indulgent.
This combination has long been a staple in French pastry. Pistachio pairs beautifully with red fruits, as their acidity perfectly balances the sweetness of the cream. I completely understand why pastry chefs cherish this pairing.
In my house, this tart frequently graces our table during spring birthdays or Sunday lunches. In fact, it’s one of my favorite desserts to prepare for Mother’s Day. It always makes a lovely impression when we present it. And once we get organized, it’s much simpler to prepare than it might seem.
The Breton shortbread base completely transforms the tart.
So here’s the scoop: the Breton shortbread in this recipe is truly the perfect choice.
I could have used a classic sweet pastry dough, but I wanted something richer with a real texture. The Breton shortbread adds that slightly crumbly, buttery aspect with a touch of fleur de sel, making it incredibly comforting, something we love in our home.
However, it’s essential to keep a close eye on the baking process. The cookie should remain lightly golden. If overbaked, it will become dry. And frankly, that would be a shame because the contrast between the crunchiness of the cookie and the creaminess of the pistachio diplomat is simply incredible.
I also recommend allowing the shortbread to cool completely before assembling.
Plus, this cookie has a significant advantage: it remains delightful even after a few hours in the fridge. It retains its texture without turning soft.
A light and airy pistachio diplomat cream
Diplomat cream is truly one of my favorite creams in pastry. First and foremost, it’s much lighter than a typical buttercream or pastry cream. But more importantly, it provides an absolutely amazing mousse-like texture.
To make it, I prepare a base of pastry cream to which I add pistachio paste, and then I gently fold in homemade whipped cream. And voila… total magic!!
The pistachio flavor should remain subtle. I believe we should particularly avoid anything too overpowering or sweet. Moreover, not all pistachio pastes are created equal. Some have a very artificial flavor. Honestly, choose a good-quality one; it completely transforms the final outcome.
Most importantly, take your time when folding in the whipped cream. It’s crucial to maintain that airy texture that gives the diplomat cream its charm.
In my home, the kids always come « to taste to check. » Yes, yes, of course… just to check?
The raspberry compote brings perfect balance.
Of course, there are fresh raspberries on top. They’re beautiful, fresh, and super indulgent. But honestly, the real twist in this tart is the raspberry compote that I insert into each raspberry. It takes a little time, but it’s worth it. Visually, it looks fantastic, and it tastes even better. The compote spreads perfectly across the entire tart. Each bite is a delight!
This slightly tangy layer cuts through the richness of the pistachio cream, balancing the overall flavor beautifully. Without it, the tart would be much heavier.
And honestly, when you slice through with all the layers… the shortbread, the cream, the compote, and the fresh raspberries… it’s just so good!!
Moreover, if you love pistachio desserts, be sure to check out my no-bake pistachio cheesecake on the blog. We stay in that ultra-indulgent and fresh spirit that I love.
My top tips for making your pistachio and raspberry tart a success
I recommend preparing some elements the day before. The raspberry compote and the pastry cream benefit from a few hours of refrigeration. This makes the assembly much simpler afterwards.
For fresh raspberries, select those that are firm. Overripe raspberries quickly release water, making the tart less appealing after a few hours.
Another little tip: take the tart out of the refrigerator about ten minutes before serving. The diplomat cream will be even more melt-in-your-mouth, and the flavors will stand out beautifully.
And above all, have fun with the decoration. A few crushed pistachios, a sprinkle of pistachio powder, or even a few mint leaves… that’s more than enough. No need to go overboard.
At my house, this pistachio and raspberry tart is one of those desserts that we present at the table with a proud smile. And generally, not much is left after coffee!
The necessary utensils:
A pastry ring of 7 inches or the base of a springform pan (the Breton shortbread must be shaped; otherwise, it will spread),
A fine-mesh strainer,
One good whisk (or an electric mixer) for the pastry cream,
A stand mixer or an electric mixer with a whisk for the whipped cream,
One piping bag with a nozzle,
A small angled spatula,
And one squeeze bottle with a tip (or a small spoon).
There you go, I think there’s nothing more to say!
The recipe, Chef!
Pistachio and Raspberry Tart
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Loading...Ingredients
- Breton cake
- 135 g of flour T45
- 2 egg yolks (about 40 g)
- 85 g of sugar
- 100 g of butter at room temperature
- 1/3 teaspoon of fleur de sel
- 8 g baking powder (2/3 of the packet)
- Raspberry jam
- 180 g of raspberries
- 20 g of sugar
- 1/2 lemon
- 1 sheet of gelatin
- Pastry cream
- 185 g of whole milk
- 30 g of egg yolks (2 small)
- 55 g of sugar
- 20 g of cornstarch
- 1/2 teaspoon of powdered vanilla
- 2 sheets of gelatin
- Diplomat cream
- 110 g of liquid cream at 30% fat content
- 1.5 tablespoons of pistachio paste
- Decoration
- 200 g of raspberries
- Some pistachios (optional)
Instructions
Breton biscuit
Mix the egg yolks with the sugar until pale. (I use my hand mixer with the whisks).
Then add the butter until you obtain a smooth mixture.
Add the sifted flour, salt, and baking powder. Mix until you get a well-homogeneous dough.
Wrap the dough in plastic wrap and refrigerate for 2 hours.
Raspberry compote
Soak the gelatin sheet in cold water.
Put the raspberries in a saucepan with the sugar and the juice and zest of the 1/2 lime.
Let it sit for 15 minutes.
Then cook over medium heat for about 10 minutes.
Stop cooking and strain everything through a fine sieve, pressing the fruits well.
Return the obtained juice to the saucepan and cook for 2 minutes at a gentle boil.
Remove from heat, add the squeezed gelatin sheet and mix until completely dissolved.
Leave at room temperature, then refrigerate, ideally in a piping bag or a squeeze bottle with a nozzle.
Pastry cream
Soak the gelatin sheets in cold water.
Pour the milk into a saucepan and add the vanilla powder.
Bring to a boil and immediately remove from heat.
In the meantime, whisk the egg yolks, cornstarch, and sugar until pale.
Pour half of the milk over the mixture. Mix well. Pour in the other half, mix again.
Put the whole mixture back into the saucepan and boil for 2 minutes while whisking vigorously (otherwise your cream will cook too much in some places). (I perform this operation over medium heat)
When the cream has the right consistency, add the two squeezed gelatin sheets.
Pour the cream into a dish and cover with plastic wrap to prevent a dry layer from forming. (there must be contact between the film and the cream). Refrigerate.
Baking the Breton biscuit.
Preheat your oven to 180 degrees.
Roll out the dough to a thickness of about 1 cm, on parchment paper, and place it in the mold.
Bake for 17 minutes.
At the end of baking, wait 1 minute before unmolding and let cool on a rack.
Diplomat cream
Whip the pastry cream to loosen it.
Whip the cream until stiff peaks form and fold it into your pastry cream. You should have a homogeneous mixture.
Finally, add the pistachio paste.
Final assembly
Pipe the diplomat cream onto your Breton biscuit.
Arrange the raspberries upside down, pour the compote with your squeeze bottle into the center of each raspberry. (you will have some leftover compote, offer it on the table for those with a sweet tooth).
Optionally, add coarsely chopped pistachios (or powdered sugar).
Serve or refrigerate.
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