This is a recipe I made a while ago, but I’m sharing it with you today because raspberries can still be found on our market stalls, so we should make the most of them while we can.
At first, I wanted to reproduce the recipe by Marie Meunier from the Michalak Masterclass. Unfortunately, I had a little problem along the way and the pistachio crémeux that was supposed to sit on the tart vanished. That said, I saw it coming while making the recipe… it must be missing some gelatine, because I don’t see how it’s possible to get a ring of crémeux that holds on its own. Anyway, as a result, my tart no longer looks anything like Marie Meunier’s, but it was just as good: a shortbread topped with a soft pistachio sponge, a raspberry confit and fresh raspberries, and the job’s done!
It’s a very simple recipe to make, even if it involves a few steps — don’t be afraid to give it a go 🙂 Pistachio and raspberry are known to get along well, you won’t be disappointed!
Ingredients & preparation
4 components · Full recipe
Shortcrust Pastry
Ingredients
- 130 g (4.6 oz) soft butter
- 50 g (1.8 oz) icing sugar
- 1 g (0 oz) fleur de sel
- 120 g (4.2 oz) plain flour
Preparation
1
Preheat the oven to 170°C / 340°F.
2
Sift the icing sugar and flour.
3
Mix the softened butter with the icing sugar, fleur de sel and flour.
4
Roll out the dough to form a 20 cm (7.9 in) diameter circle, 5 mm thick.
5
Bake at 170°C / 340°F for approximately 12 minutes.
Pistachio Soft Cake
Ingredients
- 35 g (1.2 oz) pistachio powder (I ground my own from whole pistachios)
- 35 g (1.2 oz) brown sugar
- 15 g (0.5 oz) egg whites
- 15 g (0.5 oz) egg yolk
- 10 g (0.4 oz) icing sugar
- 0.5 g (0 oz) salt
- 45 g (1.6 oz) butter
- 25 g (0.9 oz) plain flour
- 1 g (0 oz) baking powder
- 55 g (1.9 oz) egg whites
- 10 g (0.4 oz) brown sugar
Preparation
1
Meanwhile, melt the butter in the microwave.
2
In a bowl, mix together the pistachio powder, brown sugar, 15 g (0.5 oz) of egg whites, egg yolk, icing sugar and salt.
3
Add the melted butter and mix.
4
Whisk the 55 g (1.9 oz) of egg whites, gradually adding the brown sugar.
5
Fold the whisked egg whites into the first mixture.
6
Finally, add the baking powder and sifted flour.
7
Spread this mixture over the pre-baked pastry and bake at 170°C / 340°F for 15–18 minutes.
Raspberry Confit
Ingredients
- 200 g (7.1 oz) raspberry purée
- 20 g (0.7 oz) caster sugar
- 2.5 g (0.1 oz) NH pectin
Preparation
1
In a saucepan, gently warm the raspberry purée.
2
Add the caster sugar and NH pectin, mixed together beforehand. Bring to the boil.
3
Blend with a hand blender.
4
Leave to cool, cover with cling film touching the surface, and refrigerate for 2 hours.
Assembly
Ingredients
- 2 punnets fresh raspberries
- 1 lime
Preparation
1
Spread the raspberry confit over the baked biscuit using a small spatula.
2
Arrange the raspberries on the biscuit and dust with icing sugar.
3
Zest the lime over the top, then refrigerate.
Gallery
