Last Summer, I had lunch with a friend in a café in Paris. For dessert, we ordered pistachio-raspberry tartelettes, and they were SO delicious! Since then, I have been looking for a recipe to make the same pistachio-raspberry tartelettes at home. I finally found a great recipe, I made it, and it tastes just like the tartelettes I had in Paris! Delicious!
The recipe I found is for a tart. I wanted to make tartelettes so I used a tartelette pan, and the recipe makes six tartelettes. You can find the recipe in French here.
Delicious French Pistachio-Raspberry Tart
Delicious pistachio-raspberry tart recipe. Makes either one big tart or six tartelettes.
2.5ouncesNo-salt Pistachio Seeds(70g). If buying shelled pistachios, buy a bag of half a pound. 1.8 ounces of the pistachio seeds will be used for the filling, and the rest will be used for decoration.
Start with the tart crust: in a salad bowl, mix the flour and the butter using the tip of your fingers. Add 5cl of water (0.2 US cup), mix again, and make a ball using your hands. Wrap the ball in plastic wrap, and put it in the fridge for 30 minutes.
Next the filling: put the 1.8 ounces (50g) of the pistachio seeds in a food processor to make pistachio powder.
Mix the egg yolks and the sugar. Add the almond flour, the pistachio powder, the orange blossom water, and then, the cream.
Preheat oven to 350 degrees Fahrenheit. Using a rolling pin, roll out the dough to fit the tart pan (butter the pan to prevent the tart from sticking to the pan). Pour the filling in the tart crust.
Bake in oven for 45 minutes. Let it cool down.
Add the raspberries and the pistachios in small pieces for decoration. Enjoy!
If you do not want to make your own tart crust, you can substitute with a store-bought no-sugar pie crust.
A special note to my French readers: In the this recipe, I replaced the French “poudre d’amande” by almond flour as it is impossible to find “poudre d’amande” in the US. Almond Flour is the closest equivalent to “poudre d’amande”, the difference being that the grind is thinner.