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Pistachio Raspberry Tart Recipe

Pistachio Raspberry Tart Recipe

Chef Lindsey Farr's nut and fruit tart recipe explains how to make pistachio raspberry mini tarts entirely from scratch! Farr is an Executive Pastry Chef in New York City for Iron Chef Marc Forgione. Her sugary creations can be found at Restaurant Marc Forgione and Peasant. Be sure to pick up one of this tart recipe's main ingredients, Rex Pistachio Cream Spread.

[[ recipeID=recipe-8kfy0805e, title=Pistachio Raspberry Tart ]]

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  • Taylor Markarian
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Pistachio Raspberry Tart

Servings: 6 tarts

Keywords: pistachio, raspberry, tart, ganache, jam

  • Prep Time: 1 hours 0 mins
  • Cook Time: 20 mins
  • Total Time: 1 hours 20 mins


Pasta Frolla Dough

  • 289 grams (10 oz) all-purpose flour
  • 83 grams (3 oz) sugar
  • 3 grams lemon zest
  • 1 gram orange zest
  • 2 grams Kosher salt
  • 2 grams baking powder
  • 170 grams (6 oz) butter
  • 1 egg (whole)
  • 1 egg (yolk)
  • 2 grams vanilla
  • 65 grams (2.3 oz) heavy cream

Pistachio Cream Ganache

  • 165 grams (5.8 oz) Rex Pistachio Cream
  • 150 grams (5.3 oz) white chocolate, chopped
  • 1 gram salt
  • 120 grams (4.2 oz) cream

Raspberry Jam

  • 275 grams (9.7 oz) raspberries, fresh or frozen
  • 118 grams (4.2 oz) sugar
  • 24 grams (1.5 tbsp) lemon
  • ½ bean vanilla
  • 2 grams pectin


Make the Pasta Frolla Dough

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, zest, salt, baking powder, and butter. Mix on low to cut in the butter completely, but do not allow the dough to mix so long that it begins to come together like a shortbread cookie dough.
  2. Whisk together the eggs, yolks, vanilla and heavy cream. Add to bowl and mix on low just until combined.
  3. Turn out the dough on a plastic wrap and press out into a circle. Wrap with plastic wrap and chill at least 2 hours (or overnight).
  4. Roll the dough out to 3mm thickness on a floured surface. Chill completely before lining tart pans.
  5. Bake 350°F for 10-15 mins, or until the bottoms are golden brown. Cool before filling.

Make the Pistachio Cream Ganache

  1. Combine pistachio cream, white chocolate and salt in a bowl.
  2. Bring cream to a boil. Pour over chocolate. Allow to sit for 2 minutes. Emulsify with a whisk.

Make the Raspberry Jam (Store-Bought Is Also Fine)

  1. Combine raspberries, sugar, lemon and vanilla bean (scraped) plus seeds. Allow to macerate 2 hours.
  2. Add to large pot and cook on medium heat until raspberries have broken down and mixture has begun to thicken.
  3. Mix pectin with 20 g sugar and whisk into boiling jam. Strain in a bowl. Reserve for filling tarts.

Assemble the Tarts

  1. For a perfect line in the center, create a little partition with aluminum foil and then pour the warm ganache into half. Allow to set completely in the refrigerator.
  2. Remove the foil (if you heat it up a little with a kitchen torch or lighter it will be easier). Pour warm raspberry jam into the remaining half of each tart. Store in the refrigerator until ready to use.