Desserts

Delicious French Pistachio-Raspberry Tart

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!

pistachio raspberry tart

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.

Print Recipe
Deli­cious French Pis­ta­chio-Rasp­ber­ry Tart
Deli­cious pis­ta­chio-rasp­ber­ry tart recipe. Makes either one big tart or six tartelettes.
pistachio raspberry tart
Course Dessert
Prep Time 30 min­utes
Cook Time 45 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Dessert
Prep Time 30 min­utes
Cook Time 45 min­utes
Serv­ings
peo­ple
Ingre­di­ents
pistachio raspberry tart
Instruc­tions
  1. 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.
    dough for pistachio raspberry tart
  2. Next the fill­ing: put the 1.8 ounces (50g) of the pis­ta­chio seeds in a food proces­sor to make pis­ta­chio pow­der.
    pistachio powder
  3. Mix the egg yolks and the sug­ar. Add the almond flour, the pis­ta­chio pow­der, the orange blos­som water, and then, the cream.
    pistachio filling
  4. 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.
  5. Bake in oven for 45 min­utes. Let it cool down.
  6. Add the rasp­ber­ries and the pis­ta­chios in small pieces for dec­o­ra­tion. Enjoy!
    pistachio raspberry tart
Recipe Notes

If you do not want to make your own tart crust, you can sub­sti­tute with a store-bought no-sug­ar pie crust.

You can sub­sti­tute the orange blos­som water with orange extract, or unsweet­ened orange juice con­cen­trate. You can also use vanil­la extract.

Share this Recipe

If you like this tart, you will prob­a­bly also like my deli­cious straw­ber­ry tart recipe.

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.

Bon Appétit!

French Mom

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