Raspberry, Pistachio & White Chocolate Tart
This recipe combines the freshness of the raspberries, nutty flavour of pistachios and sweetness of white chocolate in the perfect tart !
Yield: 12 slices
Ingredients:
Shortcrust pastry
- 1 ¼ cups all-purpose flour, sifted (aprox. 180 gr.)
- ½ pack cold butter, cut into 1 cm cubes (125 g)
- pinch salt
- 1 egg
- 2-3 tbsp cold water
Filling
- 2 cups fresh raspberries
- ¼ cup flaked almonds, toasted
- ¼ cup unsalted pistachios, toasted and roughly chopped.
- ½ tsp vanilla extract
- 450 g white chocolate
- 85 g butter
- 150 ml double cream
Instructions
Tart crust
- Whisk together the dry ingredients( flour, salt), then add the butter and rub it into the flour until the mixture resembles bread crumbs. Add the egg and water and mix until you reach a dough-like consistency.
- Form a dough ball and cover with cling film and transfer to the fridge for at least 1h or freezer for 20 minutes.
- Take the dough out, let it sit for 5 minutes and then roll it on a floured surface in a 28 cm circle. Place the dough in a 22 cm tart pan, press it into the pan and cut the excess. Use a fork to create holes throughout the whole. Place it back in the freezer for 10 mins,
- Place some parchment paper on top of the dough and cover the surface with pie weights or uncooked rice/beans. Bake at 180°C for 20 minutes. Remove weights and cook for 5-10 mins more( until golden-brown)
Filling
- Spread the fresh raspberries and half of the almonds and pistachios on the tart crust.
- Melt the chocolate and butter on bain marie, mixing constantly. Remove from heat, add the double cream and vanilla extract and mix. Pour the mix in the tart shell on top of the fruits.
- Sprinkle the remaining nuts on top, then refrigerate the tart for 4-5 hrs or until the chocolate ganache hardens.
- When cutting the tart, dip the blade of the knife in hot water, wipe it dry and then use it.
