Raspberry Pistachio Tart
This tartlet is a combination of pistachios and raspberries. the acidity of the raspberries and the sweetness of the vegan crème diplomate make this tart so fresh and fruity
Servings: 10 Tartlets
Notes
these are just my notes, can anyone see them?
Ingredients
Tart Shell (Pâte Sucrée)
- 150 g Flour
- 70 g Icing Sugar
- 40 g Cornstarch
- 25 g Ground Pistachios Toasted & Cooled
- 0,5 g Salt
- 75 g vButter
- 25 g Water Cold
Pistachio Cream
- 70 g vButter
- 35 g Brown Sugar
- 35 g Caster Sugar
- 35 g Ground Pistachios
- 35 g Ground Almonds or Pistachios
- 35 g Flour
- 5 g Cornstarch
- 2 g Baking Powder
- 50 g vMilk Oat
Raspberry Confit
- 450 g Frozen Raspberries
- 45 g Sugar
- 30 g Cornstarch
- 45 g vMilk
Crème Diplomate
- 200 g vMilk Oat
- 50 g vMilk Oat
- 1 Vanilla Pod
- 25 g Cornstarch
- 80 g vButter
- 200 g vCream
- 30 g Powdered Sugar
Toppings
- 20 g Pistachios
- 200 g Raspberries fresh
Equipment
- 1 Standmixer i use a Kitchen Aid Artisan
- 1 Paddle Attachment for the Standmixer
- 1 Whisk Attachment for the Standmixer
- Bowls
- 10 Tartlet Rings 6 cm diameter
- 1 Rolling Pin
- 1 Cutter Knife
Instructions
Day 1: Pâte Sucrée
- Place all dry ingredients into the bowl of a stand mixer.
- Cut the butter into cubes and add it while still cold.
- Mix on medium speed with a dough hook or flat beater (KitchenAid speed 4) until the dough resembles wet sand.
- Add the cold water and mix until a dough forms.
- Refrigerate the dough overnight or for at least 2 hours.
Raspberry Confit
- Place frozen raspberries and sugar in a small pot.
- Heat over medium heat with the lid on until the raspberries dissolve.
- Dissolve cornstarch in milk in a bowl.
- Add this mixture to the pot and bring to a boil while stirring constantly with a whisk.
- Boil for 1–2 minutes until the raspberry jam thickens.
- Transfer the hot raspberry jam into a disposable piping bag and seal.
- Set aside to cool.
- Once it reaches room temperature, place it in the refrigerator.
Crème Diplomate – Part 1
- Place 200 g of milk in a small pot with a lid.
- Add the seeds of a vanilla bean and the vanilla pod shell.
- Infuse over the lowest heat for 30 minutes with the lid on.
- Mix the remaining milk with cornstarch in a bowl until smooth.
- Bring the milk in the pot to a boil and remove the vanilla pod.
- Add the starch-milk mixture and bring it to a boil.
- Thicken the mixture while stirring constantly with a whisk.
- Remove the pot from heat and stir in the cold butter.
- Transfer to a bowl and cover the surface directly with plastic wrap.
- Let it cool and then place it in the refrigerator.
Day 2: Baked Pistachio Cream
- Melt the butter or briefly warm it in the microwave.
- Combine butter, sugar, and ground nuts in a bowl and mix into a smooth paste.
- Add flour, cornstarch, baking powder, and milk.
- Stir only until the dough comes together, no longer.
- Fill the pistachio cream into a piping bag and refrigerate.
Rolling and Shaping
- Remove the dough from the refrigerator and roll it out to about 3 mm thick between two sheets of baking paper.
- For small tart rings (8 cm diameter, 2 cm height), cut circles with a 12 cm diameter.
- Press the dough into the tart rings using your thumbs.
- Trim the excess dough with a sharp knife.
- Place the tart rings on a baking tray.
- Either blind bake the shortcrust pastry or poke a few holes in the bottom with a fork to prevent it from puffing up during baking.
Baking
- Preheat the oven to 150 °C (top and bottom heat).
- Bake the tarts on the middle rack for 10–15 minutes.
- Remove the tray from the oven briefly and distribute the pistachio cream into the tarts.
- Bake again for 10–15 minutes until the pistachio cream surface turns golden brown.
- Remove the tarts from the oven and let them cool.
Crème Diplomate – Part 2
- Whip vegan whipped cream with powdered sugar in a tall bowl until it forms soft peaks.
- Do not overwhip, as the cream will become too stiff.
- Briefly stir the pudding-like cream from Part 1 until smooth.
- Fold in the whipped cream and mix until a uniform cream forms.
- Fill the Crème Diplomate into a piping bag and refrigerate briefly.
Assembling the Tarts
- Ensure the cooled tarts have space between the tart edge and the baked pistachio cream. If not, gently press the surface to create space.
- Snip the piping bag with the raspberry jam and fill the tarts up to the edge.
- Smooth the surface with an offset spatula.
- Cut the piping bag with the Crème Diplomate at a 45° angle about 1 cm from the tip.
- Hold the piping bag so the cut surface is vertical and pipe the cream onto the tarts in a wave-like motion from right to left.
- Decorate the tarts with whole pistachios and fresh raspberries.
