Raspberry Pistachio Tart Recipe

Start by cutting the chilled butter into small cubes. In a mixing bowl, combine the all-purpose flour, baking powder, powdered sugar, salt, and almond flour. Mix these dry ingredients together.

Next, add the butter to the dry ingredients and mix until you achieve a crumbly texture. Then, introduce the cold egg yolk and mix until a compact dough forms.

Roll out the dough between two sheets of parchment paper and refrigerate for at least 6-8 hours to stabilize it.

Once ready, roll the dough to a thickness of about 2-3 mm and fit it into tartlet molds. Freeze for a minimum of 15 minutes, although an hour is preferable.

Bake in a preheated convection oven at 160 degrees Celsius (320 degrees Fahrenheit) for 6 minutes. While this is happening, prepare the frangipane.

After 6 minutes, add the pistachio frangipane to the tartlets and bake for an additional 12-15 minutes. Let them cool and then remove from the molds.

In a bowl, combine the unsalted butter, granulated sugar, and chopped pistachios. Mix until well blended.

Next, add the egg and stir until the mixture is smooth.

Spread this frangipane mixture over the pre-baked tartlet shells and bake together with the shortcrust pastry until golden.

Start by combining the white chocolate, pistachio paste, and glucose syrup in a bowl.

In a saucepan, bring the heavy cream to a boil and pour it over the chocolate mixture. Blend with an immersion blender until smooth.

Transfer the ganache to a container, cover it with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for 6-8 hours.

Once set, whip the ganache in a large bowl until fluffy, then pipe it onto the cooled tartlets for an elegant finish.