Pistachio Cream Raspberry Jelly Tart
Definitely my favourite recipe so far, this Pistachio Cream Raspberry Jelly Tart is a dessert you'll never forget. Check out the recipe below:
Yield: 12 slices
Ingredients:
Tart Shell
- 1 Dr. Oetker mix for Tart Shells
- 1 egg
- 150 g cold butter cut into cubes
- 3 tbsp cocoa
Raspberry Jelly
- 250 g raspberries
- 3 tbsp sugar
- 5 g gelatine
Pistachio White Chocolate Ganache
- 400 g white chocolate
- 200 ml double cream
- 100 g ground pistachios
- ½ tsp vanilla extract
- ½ tsp almond extract
Instructions
Tart Shell
- Mix all the ingredients together in a food processor, until the mixture becomes a dough.
- Dust your working surface and a rolling pin with some flour, then roll the dough into a 0.5 cm thin sheet, then place it in a tart pan and use your fingers to properly place it in the pan.
- Use a fork to make holes from place to place in the dough, then bake the tart dough in the pre-heated oven at 180°C for about 30 minutes this way: 15 minutes with a piece of paper and pie weights or some rice, and the remaining 15 minutes without them.
Raspberry Jelly
- Let the gelatine hydrate in 50 ml water.
- Place the raspberries and sugar in a pot over medium heat, stirring from time to time and smashing the raspberries with a wooden spoon. Let simmer for about 10 minutes, stirring to make sure it won't burn.
- After the 10 minutes have passed, place the gelatine on bain-marie on top of the raspberry puree and mix until the liquid becomes transparent and the gelatine is completely melted.
- Remove from heat, drain the raspberry puree to remove the seeds and allow it to cool down. Once it cooled down, mix with the gelatine and pour it on top of the tart shell.
- Transfer the tart shell to the fridge (or freezer, if you're in a hurry) until the raspberry jelly is solid.
Pistachio White Chocolate Ganache
- Finely chop the chocolate.
- Place the double cream in a pot over medium heat and remove once it's almost to a boiling point. Make sure it doesn't start boiling!
- Pour the hot cream evenly on top of the white chocolate and allow to sit for 5 minutes, without stirring.
- Once the 5 minutes are up, use a whisk to slowly incorporate the two ingredients, with circular movements, from small to big circles.
- Add the finely ground pistachios and mix together. You can drain the ganache if you want a finer texture, or keep it as it is for a crunchy one.
- Pour the ganache in the tart shell, on top of the raspberry jelly and transfer back to the fridge until completely solid (or overnight).
- Decorate the tart with chopped pistachios and rose petals or rose buds.
- For a perfect cut, dip a knife in hot water and wipe dry before slicing the tart.
