Raspberry Citrus Pistachio Tart #fwcon
Raspberry Citrus Pistachio Tart is a dessert worthy of being served in a topnotch restaurant. That’s what I had in mind, as I created it.
Rosen Shingle Creek, located in Orlando, has several topnotch restaurants on its property. And in addition to being the home for the Food and Wine Conference, Rosen Shingle Creek is also sponsoring a recipe contest for the conference.
Rosen Shingle Creek’s dining options are varied but it was ‘A Land Remembered, fine dining at its best that celebrates classic Florida cuisine,’ that caught my attention. According to its website, the restaurant is, “A legendary steakhouse named after Patrick Smith’s rich novel featuring Florida’s historical moments and landscapes.”
I knew right away that I wanted to incorporate our gorgeous Florida raspberries into my dessert. The big question was, “What else?” I can still remember growing up in Ohio and watching Anita Bryant pitching orange juice on the television. She was always saying that Florida orange juice was the best because oranges from Florida were the best.
Now that I have lived in Florida for over 30 years, I can very honestly say that she was right. Which, of course, meant that oranges would be incorporated into my dessert, as well.
Raspberry Citrus Pistachio Tart was still not completely formed in my mind until I saw a container of shelled, roasted and salted pistachio shells. Then I knew exactly what I had to do to create a show-stopping dessert; I had to make it creative while still paying homage to the state I love, Florida.
Raspberry Citrus Pistachio Tart has a pistachio crust that is topped with an orange mascarpone and whipped cream layer. Beautiful red raspberries are placed onto the cream and pistachios are sprinkled on top for the final touch. Seriously, a masterpiece of Florida’s finest ingredients.
Will Raspberry Citrus Pistachio Tart be featured during the Taste of Rosen Shingle Creek Opening Ceremony at the Food and Wine Conference on July 18th? I do not know, although I certainly hope that it will.
What I do know without a doubt is that you are going to have plenty of ‘ooohs’ and ‘aaahs’ when you serve Raspberry Citrus Pistachio Tart at your table. That’s what I call winning.
Be sure to follow Rosen Shingle Creek on Twitter, Facebook, Pinterest, Instagram, and Google+ so you, too can stay up to date on the latest and greatest that the resort offers!
Watch it:
Pin it: http://www.pinterest.com/pin/26106872815628871/
| Raspberry Citrus Pistachio Tart #fwconf | Print |
- 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
- For the crust:
- Preheat the oven to 350°. Set aside a 9” tart pan.
- 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.
- 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.
- Remove from the oven and cool completely. Brush the melted white chocolate onto the crust. Set aside.
- For the citrus whipped cream:
- 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.
- Transfer the whipped cream to the tart. Use a small metal spatula to evenly spread the cream over the crust.
- For the topping:
- Evenly space the raspberries over the top of the citrus whipped cream. Sprinkle with the pistachios.
