Tarts
Blue Berry Custard Tart
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Pistachio & Raspberry Tart is an elegant dessert that beautifully combines the rich, nutty flavor of pistachios with the bright, tangy sweetness of fresh raspberries. The buttery pastry crust provides a crisp foundation for the moist pistachio frangipane, while the silky pistachio cream adds a luxurious finish. Every bite offers a delightful contrast of creamy, crunchy, and fruity textures, making this tart both visually stunning and irresistibly delicious.
Inspired by classic French pâtisserie, this tart is perfect for celebrations, afternoon tea, or special occasions when you want to impress your guests. The vibrant raspberries add a refreshing balance to the richness of the pistachios, creating a dessert that is both sophisticated and refreshing. Its beautiful presentation and harmonious flavors make it a bakery-worthy treat that’s surprisingly achievable in your own kitchen.
Blue Berry Custard Tart
Course: DessertCuisine: FrenchDifficulty: Difficult8
servings40
minutes3
hours280
kcalPistachio & Raspberry Tart is a beautifully balanced dessert featuring a crisp buttery pastry, rich pistachio filling, and fresh, juicy raspberries. The nutty sweetness of pistachios pairs perfectly with the bright, tangy flavor of raspberries, creating a delicious combination of flavors and textures. Elegant yet easy to make, this French-inspired tart is perfect for celebrations, afternoon tea, or any special occasion.
Ingredients
For the Tart Crust
250 g all-purpose flour
125 g cold unsalted butter, cubed
50 g icing sugar
1 egg yolk
2–3 tbsp ice-cold water
¼ tsp saltFor the Pistachio Frangipane
100 g unsalted butter, softened
100 g caster sugar
2 eggs
120 g finely ground pistachios
30 g all-purpose flour
1 tsp vanilla extract
½ tsp almond extract (optional)Raspberry Layer
150 g fresh raspberriesPistachio Cream
200 g mascarpone cheese
150 ml heavy whipping cream
40 g icing sugar
2 tbsp pistachio paste
1 tsp vanilla extractDecoration
Fresh raspberries
Chopped pistachios
Powdered sugar
Edible flowers (optional)
Directions
- Prepare the Tart Shell
Mix the flour, icing sugar, and salt. Rub in the cold butter until crumbly. Add the egg yolk and ice water, mixing until the dough comes together. Chill for 30 minutes, roll out, and line a 9-inch tart pan. Blind bake at 180°C (350°F) for 15 minutes.
- Make the Pistachio Frangipane
Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the ground pistachios, flour, vanilla, and almond extract. Spread the mixture into the partially baked tart shell and gently press the fresh raspberries into the filling.
- Bake
Bake for 20–25 minutes until the frangipane is golden and set. Cool completely.
- Prepare the Pistachio Cream
Whip the mascarpone, heavy cream, icing sugar, pistachio paste, and vanilla until thick and smooth. Spread or pipe the cream over the cooled tart.
- Decorate
Arrange fresh raspberries over the pistachio cream. Sprinkle with chopped pistachios and a dusting of powdered sugar. Garnish with edible flowers if desired and chill for 2 hours before serving.
Notes
- Use unsalted roasted pistachios for the best flavor and vibrant green color. Keep the tart shell completely cool before adding the pistachio cream to maintain its texture. Use fresh, firm raspberries for the most attractive presentation and balanced flavor. Chill the tart for at least 2 hours before slicing to help the layers set properly. Garnish just before serving to keep the raspberries fresh and the pistachios crunchy.
