Updated: Mar 28, 2022
Pistachio and Raspberry makes a perfect flavour combination. When making fresh fruit tarts, it is always recommended to use the freshest produce you can find.
Why are pistachio nuts so expensive?
Pistachio nuts should be appreciated and used with consideration of minimal wastage and method that preserve its flavour. Due to the long cultivation period before they grow and bear fruits, which can take up more than a decade (15-20 years) or sometimes longer, it is no wonder that this fruit nuts are one of the priciest nuts in the market alongside its cousin, the cashew nuts and other nuts like macadamias.
If the cultivation period is not enough already, pistachios are also often hand sorted by farmers for the sole purpose to ensuring that only the best reaches the consumer market.
Pistachio nuts are good for you
Despite the long growing period of pistachio trees before they start to fruit, these nuts are packed with health beneficial proteins. China is considered as one of the largest consuming nation of pistachios and the locals often calls them the 'happy nut".
Did you know?
Because pistachios come from the seed of a tree fruit, it is technically not considered to be in the nut category and is actually more of a "drupe". A drupe often refers to a fleshy fruit that has a seed in the centre that is protected by a central stone. Some example of drupes are such as apricot, peaches and cherries. The only difference between the mentioned fruits and pistachios is that the pistachio fruit are often discarded in order to get to its tasty seeds inside.
Yield: 1x 20cm tart
Equipment: 20cm diameter x 3cm height tart ring
BROWN SUGAR SHORTCRUST PASTRY
150g Unsalted butter
100g Brown sugar
50g Whole eggs (1 medium size egg)
260g Plain (all-purpose) flour
1. Place the cold but pliable butter and flour into a mixing bowl. Rub the flour in with the butter with the tip of your fingers until they resemble fine bread crumbs.
2. Add in the brown sugar and salt and mix to combine then add in the butter then knead until it comes to a rough dough.
3. Transfer the shortcrust pastry dough onto the work bench and gently knead with your hands until smooth.
4. Flatten the pastry dough to a nice square then wrap with food wrap. Place in the fridge to rest for at least 4 hours or preferably overnight.
5. The next day, divide the dough to 1 x 1/3 and 1 x 2/3. Wrap the bigger dough and place it back into the fridge. Bring the smaller portion of the dough out to room temperature until it is pliable enough to roll but not overly soft. Roll to 4mm in thickness then cut out a 4mm strips to line around the border of the tart ring. Cut two strips if necessary in order to line it all around the border of the tart ring. Transfer the border-lined tart case onto a parchment paper then place over onto a tray and rest in the fridge until firm.
6. Remove the larger dough from the fridge and when it is pliable enough to roll, place it over a parchment paper and roll to 4mm in thickness. Place the border-lined tart ring over the sheeted dough to create a base, pressing the ring all the way through.
Meanwhile, pre heat the oven to 170˚C.
Trim off any excess dough around the border of the tart ring. Place a scrunched baking paper on top of the raw tart case, pressing the border on the base snugly for a sharp edge, fill the top of the parchment paper with baking rice filling it all the way to the top.
Bake in the preheated oven for 20 minutes.
7. Remove the tart case from the oven, then remove the baking rice and parchment paper. Return the tart case back to the oven to bake it slightly more for 10 minutes. The pastry should still be underbanked at this point as it will be baked further with the pistachio frangipane.
80 g Unsalted Butter
80 g Icing Sugar
80 g Pistachio meal
50 g Eggs
10 g Corn Starch
1. Pre heat the oven to 175C
2. Cream the butter and sugar together until creamy with no lumps of butter. Add in the room temperature egg and continue to mix until well combined.
3. Scrape down the bowl then add in the pistachio meal and corn starch and mix until homogenous.
4. Transfer the frangipane into a piping bag fitted with a plain tip then pipe spirals of the frangipane into the base of the tart case filling it 3/4 of the way.
5. Bake in the pre heated oven for 25-30 minutes or when touched, the frangipane is firm to touch and well baked through.
50 g Fresh Raspberries
50 g Blackberries
40 g Blueberries
80 g Caster Sugar
20 g Lime/lemon Juice
1 tsp Cinnamon Powder
Note: You can change the berries according to seasons
Place all the ingredients into a saucepan and bring to a boil and continue to do so until it starts to thicken. Cooking time over medium heat can take approximately 5 to 8 minutes.
PISTACHIO CHANTILLY CREAM
105g Fresh cream 35% fat (A)
5g Vanilla Bean Paste
20 g Smooth Pistachio Paste
105g Callebaut W2 White Chocolate 28%
150g Fresh cream 35% fat (B)
Place the cream (A) and vanilla bean paste into a saucepan and bring to the boil. Pour the boiled cream over the chocolate and whisk until completely incorporated. Add in the cream (B) and whisk to combine.
Cover with plastic wrap touching the surface and place into the refrigerator for a minimum of 6 hours or ideally overnight.
PISTACHIO TUILES (OPTIONAL)
30 g Egg Whites
30 g Baker's Flour
30 g Icing Sugar
20 g Smooth Pistachio Paste
Mix all the ingredients together to form a smooth paste. Spread over a silicone mat and bake at 170˚C for approximately 6 - 8 minutes or until light golden in colour. Break into desired individual pieces for decorations.
Spread the cooled raspberry jam on top of the baked frangipane.
In a stand mixer bowl fitted with a whisk attachment, whisk the pistachio Chantilly cream until thick and has a pipeable consistency, being careful not to overwhip the cream. Transfer the whipped Chantilly cream into a piping bag fitted with a star tip then pipe and decorate as shown in the photo. Pipe additional raspberry jam and smooth pistachio paste to finish (optional)