Raspberry Citrus Pistachio Tart #fwconf
Author: Betsy Cohen
Prep time: 50 mins
Cook time: 18 mins
Total time: 1 hour 8 mins
  • Pistachio crust:
  • 1¼ cups all purpose flour
  • 6 ounces shelled, roasted and salted pistachios
  • 2 tablespoons sugar
  • 8 tablespoons (1 stick) unsalted butter
  • 4 ounces white chocolate, melted
  • Citrus whipped cream:
  • 1¾ cups heavy whipping cream
  • 5 ounces mascarpone cheese
  • 1 teaspoon orange zest
  • ¼ cup + 1 tablespoon sugar
  • Topping:
  • 2 – ½ pints raspberries
  • 12-16 roasted and salted pistachios
  1. For the crust:
  2. Preheat the oven to 350°. Set aside a 9” tart pan.
  3. Place the flour, pistachios and sugar into the bowl of a food processor fitted with the metal blade. Process until the pistachios are broken into fine pieces. Add the butter and process until blended.
  4. Transfer the crust to the pan and press evenly up the sides of the tart pan and onto the bottom. Place on a piece of aluminum foil and bake at 350° for about 18 minutes, until it is set and no longer looks wet.
  5. Remove from the oven and cool completely. Brush the melted white chocolate onto the crust. Set aside.
  6. For the citrus whipped cream:
  7. Place the cream, mascarpone, orange zest and sugar into a mixing bowl fitted with a balloon whisk. Beat, initially on low speed and then increasing to medium high speed, until stiff peaks form.
  8. Transfer the whipped cream to the tart. Use a small metal spatula to evenly spread the cream over the crust.
  9. For the topping:
  10. Evenly space the raspberries over the top of the citrus whipped cream. Sprinkle with the pistachios.
Recipe by Desserts Required at https://www.dessertsrequired.com/raspberry-citrus-pistachio-tart-fwconf