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Raspberry & Pistachio Frangipane Tart with Whipped Pistachio Ganache Recipe

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3.8 from 5 reviews

This Raspberry & Pistachio Frangipane Tart with Whipped Pistachio Ganache is a stunning dessert combining the delicate nuttiness of pistachios with the sweet tartness of fresh raspberries. The tender, buttery tart crust is filled with a pistachio frangipane and raspberry jam layer, then topped with fresh raspberries and a luscious whipped pistachio white chocolate ganache. Perfect for special occasions or a luxurious treat, this elegant tart boasts layers of flavor and texture that will impress any guest.

Ingredients

Ganache

  • 3.5 oz good quality white chocolate, finely chopped
  • 1 1/4 cups heavy cream, divided
  • 1/4 cup pistachio cream or smooth pistachio butter

Crust

  • 1 1/2 cups all-purpose flour
  • 1/4 cup pistachio flour or finely ground pistachios
  • 1/4 cup powdered sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
  • 1 large egg yolk
  • 2–3 tablespoons ice water, as needed

Filling

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 cups pistachio flour or finely ground pistachios (or a mix of pistachio and almond flours)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pistachio extract (or 1 teaspoon vanilla extract and 1/4 teaspoon almond extract)
  • 6 tablespoons raspberry jam (use 7–8 tablespoons if making a 10-inch tart)
  • 6 oz fresh raspberries, divided

Instructions

  1. Prepare Pistachios: If using whole pistachios, grind 150 grams with 2 tablespoons all-purpose flour until finely ground for filling. Set aside. Then pulse 24 grams with 2 tablespoons flour to finely chop for crust; this avoids washing the food processor twice.
  2. Make Ganache: Place chopped white chocolate in a mixing bowl. Heat 1/2 cup heavy cream in a saucepan until steaming and just bubbling around edges (do not boil). Pour hot cream over chocolate, let sit 30 seconds, then whisk until smooth. Add pistachio cream and whisk to combine. Mix in remaining 3/4 cup cold heavy cream. Cover with plastic wrap pressed to surface and refrigerate 6-8 hours or overnight until chilled.
  3. Prepare Crust: In a food processor, combine all-purpose flour, pistachio flour, powdered sugar, and salt; pulse to mix. Add cold butter cubes and pulse until butter pieces are lentil-sized. Add egg yolk and 2 tablespoons ice water; pulse until dough clumps. Add more ice water 1 teaspoon at a time if crumbly. Transfer dough to plastic wrap, knead once or twice, wrap tightly, and refrigerate at least 30 minutes.
  4. Roll Out Crust: On a floured surface, roll dough to 1/4-inch thickness in a 14-15 inch circle. Transfer carefully to a 9 or 10-inch tart pan with removable bottom. Press dough into pan corners without stretching. Trim edges with rolling pin. Refrigerate crust for at least 30 minutes or freeze 20 minutes until firm. Preheat oven to 375°F (190°C) while chilling.
  5. Bake Crust: Remove crust from refrigerator; place on a baking sheet. Prick base several times with fork. Line crust with crumpled parchment paper and fill with pie weights, dried beans, or sugar. Bake 16-18 minutes until edges just start to brown. Remove parchment and weights, then bake 8-10 minutes more to dry crust. Cover edges with foil if browning too fast. Cool on wire rack.
  6. Prepare Filling: Lower oven temperature to 350°F (175°C). In a bowl, whisk pistachio flour, flour, and salt together. In stand mixer bowl, beat butter and sugar until light and fluffy (3-5 minutes). Add one egg; mix until combined. Add half pistachio flour mixture; mix gently. Repeat with second egg and remaining flour mixture, scraping bowl. Mix in pistachio extract.
  7. Assemble Filling: Spread raspberry jam in a thin layer over cooled tart crust. Pipe or spread pistachio frangipane evenly on top of jam. Press 5 ounces of fresh raspberries evenly over frangipane, reserving some for garnish.
  8. Bake Tart: Bake 35-40 minutes until filling puffs, is set but not wiggly, and edges start lightly browning. Cool completely on wire rack.
  9. Finish Ganache: Remove plastic wrap from chilled ganache. Using electric mixer, whip ganache until it thickens and holds soft peaks—watch carefully to avoid overwhipping, which causes graininess.
  10. Decorate Tart: Transfer whipped ganache to a piping bag and pipe decorative patterns or spread it in rustic swoops on top of cooled tart. Garnish with remaining fresh raspberries and chopped pistachios as desired.
  11. Serve & Store: Serve the tart the same day for best texture and flavor. Store covered in refrigerator for up to 2 days; use a large round container to protect the soft ganache topping.

Notes

  • Pistachio cream or smooth pistachio butter is key for ganache flavor; substitute with similar nut butter if needed but flavor will vary.
  • Do not overheat heavy cream for ganache to prevent separation and ensure proper whipping texture.
  • Ensure eggs are at room temperature to aid proper mixing in frangipane filling.
  • Use a tart pan with removable bottom for easy tart removal and serving.
  • For a thinner crust, roll dough evenly to about 1/4-inch thickness; thicker crusts can make tart heavier.
  • The tart can be baked ahead and decorated just before serving for convenience.
  • Pistachio and almond flour blends can be adjusted based on availability; both add a nice nutty flavor and texture.
  • Use fresh raspberries for best tartness and texture; frozen raspberries will release excess moisture and may alter filling consistency.
  • Refrigerated tart needs gentle handling due to delicate ganache topping.

Find it online: http://bitezly.com/raspberry-and-pistachio-frangipane-tart-with-whipped-pistachio-ganache-recipe/