Decadent White Chocolate and Raspberry Almond Pistachio Tart
Treat yourself to a heavenly experience with this Decadent White Chocolate and Raspberry Almond Pistachio Tart! This dessert features a buttery, crisp pastry shell filled with layers of succulent, fresh raspberries and a delightful mix of toasted almonds and pistachios. Topped with a rich and creamy white chocolate ganache, this tart is as visually stunning as it is delicious. Perfect for special occasions, this recipe is easy to prepare and allows you to impress your guests with minimal effort. You can prep the tart shell in advance and fill it just a few hours before serving, making it a convenient yet elegant choice for dinner parties. Indulge in every bite, knowing that the combination of flavors and textures will leave a lasting impression!
N/A
Servings
267
Calories
12
Ingredients
Ingredients
Plain flour (all-purpose flour)
2 cups (for the tart crust)
Butter
3/4 cup (cut into small pieces, for the tart crust and filling)
Caster sugar (fine granulated)
1 tablespoon (for the tart crust)
Egg
1 (beaten, for the tart crust)
Cold water
2-4 tablespoons (for the tart crust)
Good quality white chocolate
1 lb (broken into pieces, for the filling)
Whipping cream
2/3 cup (for the filling)
Vanilla or almond extract
1/2 teaspoon (for the filling)
Fresh raspberries
2 cups (must be fresh, for the filling)
Sliced almonds
1/4 cup (toasted, for garnish and filling)
Unsalted pistachios
1/4 cup (toasted and roughly chopped, for garnish and filling)
Icing sugar (powdered sugar)
to taste (for dusting before serving)
Instructions
1
Prepare a tart pan with a removable bottom by lining it with baking parchment.
2
Preheat your oven to 350°F (175°C).
3
To roast the nuts, spread sliced almonds and chopped pistachios on a baking sheet and bake for about 10 minutes, or until lightly golden and fragrant. Keep an eye on them to prevent burning. Once roasted, set aside to cool.
4
In a food processor, combine the flour, sugar, and butter. Pulse until the mixture resembles fine crumbs.
5
Add the beaten egg to the mixture, along with 2 tablespoons of cold water. Pulse until the dough starts to come together. Add additional cold water, one tablespoon at a time, as needed until a smooth dough forms.
6
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to rest.
7
Once the dough has rested, roll it out on a floured surface to fit the base of the tart pan. Carefully transfer the rolled dough into the pan, trimming any excess pastry. Chill in the refrigerator for another 20 minutes.
8
After chilling, line the crust with foil or parchment paper and fill with baking beans or pie weights. Bake the tart crust in the preheated oven for 15-20 minutes until the edges turn golden. Remove the weights and foil, and continue baking for an additional 5-10 minutes, or until the entire crust is golden. Remove from the oven and allow it to cool completely on a wire rack.
9
For the filling: Spread fresh raspberries evenly over the cooled tart crust. Sprinkle half of the roasted almonds and pistachios over the berries.
10
In a double boiler over low heat, melt the white chocolate and butter until smooth. Remove from heat and add the vanilla (or almond extract) and whipping cream. Stir gently until fully combined.
11
Quickly pour the creamy chocolate mixture over the raspberries and nuts, using a spatula to smooth the top. Sprinkle the remaining nuts over the chocolate layer.
12
Refrigerate the assembled tart for 4-5 hours to set. Before serving, remove it from the fridge for 30 minutes to bring it to a more pleasant temperature. Dust with icing sugar before slicing and serving.
Nutrition Information
18g
Fat
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent White Chocolate and Raspberry Almond Pistachio Tart?
It is a dessert featuring a buttery, crisp pastry shell filled with fresh raspberries, toasted almonds, and pistachios, topped with a rich white chocolate ganache.
How many ingredients are required for this recipe?
The recipe requires 12 ingredients in total.
Can I use frozen raspberries for the filling?
The recipe specifies that you must use fresh raspberries for the filling.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long should the tart chill before serving?
The assembled tart needs to be refrigerated for 4-5 hours to set properly.
How do I toast the nuts?
Spread sliced almonds and chopped pistachios on a baking sheet and bake for about 10 minutes until lightly golden and fragrant.
What type of flour is used for the tart crust?
You should use 2 cups of plain flour (all-purpose flour).
How much white chocolate is needed for the ganache?
The recipe calls for 1 lb of good quality white chocolate broken into pieces.
Can I prepare the tart shell in advance?
Yes, you can prep the tart shell in advance and fill it just a few hours before serving.
What should the dough texture look like initially?
After pulsing flour, sugar, and butter, the mixture should resemble fine crumbs.
How long should the dough rest in the refrigerator?
The dough should be refrigerated for 30 minutes after being shaped into a disc.
What is the purpose of using baking beans or pie weights?
They are used to line the crust during the first 15-20 minutes of baking to prevent the pastry from rising or shrinking.
How many calories are in a serving?
There are approximately 267 calories per serving.
What type of sugar is recommended for the crust?
Caster sugar (fine granulated sugar) is recommended.
How should the tart be served?
Remove it from the fridge 30 minutes before serving and dust with icing sugar.
What extracts can be used for the filling?
You can use either vanilla or almond extract.
How much butter is used in the entire recipe?
A total of 3/4 cup of butter is used, divided between the crust and the filling.
How do I melt the white chocolate for the filling?
Melt the white chocolate and butter in a double boiler over low heat until smooth.
Is a food processor necessary for this recipe?
A food processor is used to combine the crust ingredients until they form fine crumbs and then a smooth dough.
How much whipping cream is required?
The filling requires 2/3 cup of whipping cream.
What is the fat content per serving?
Each serving contains approximately 18g of fat.
How many eggs are needed?
One beaten egg is required for the tart crust.
What kind of pistachios should I buy?
The recipe calls for 1/4 cup of unsalted pistachios.
How do I assemble the filling layers?
Spread raspberries over the crust, sprinkle half the nuts, pour the chocolate mixture over, and top with remaining nuts.
How long does the crust bake in total?
The crust bakes for 15-20 minutes with weights, and an additional 5-10 minutes without weights.
How much protein does this tart provide?
The tart provides approximately 2g of protein per serving.
What tags are associated with this recipe?
Tags include dessert, tart, white chocolate, raspberry, almond, pistachio, easy dessert, baking, and special occasion.
How much water should be added to the dough?
Start with 2 tablespoons of cold water and add more one tablespoon at a time as needed, up to 4 tablespoons.
Should the tart pan have a specific feature?
Yes, a tart pan with a removable bottom is recommended for easier serving.
What should I do if the white chocolate mixture begins to set?
The instructions suggest quickly pouring the mixture over the berries and nuts once combined to ensure a smooth top.