Pistachios and raspberries are a pretty famous marriage, and a very delicious one at that.
The perfect flavour pairing for dessert, the Pistachio Praline is one of my all time favourite recipes and is perfectly used in this tart. I usually have some on hand, it is hard to resist, but somehow, there was some in the fridge. I quickly made some raspberry jam (also a favourite) and of course pastry. Assembled, baked, decorated, ate to great applause from the motley crew that are my Sunday afternoon fam bam! I was delighted to have one left over piece for the next day which I happily polished off after cycling 40km on the bike. I deserved it right? The breakfast of champions...don't forget that! Hide a piece away for the next day, it just gets better.
Now go and try some of our other raspberry delights!
Pineapple Raspberry Swirl Sorbet
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Need
-
The Tart Pastry
- 2 Tablespoons sugar
- 240 Grams bakers or strong flour
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla extract BUY
- 130 Grams butter cold and cubed BUY
- 35 Grams ice cold water
-
The Toppings
- 250 Grams Pistachio Praline Recipe
- 50 Grams butter BUY
- 2 Teaspoons vanilla bean paste BUY
- 2 eggs
- 200 Grams Raspberry Jam pre-made and cold Recipe
- icing sugar to dust
- 2-3 Punnets fresh raspberries to finish
Do
- 1
To make the pastry; Place sugar, flour, salt vanilla and butter into Thermomix bowl and mix 5 sec/speed 6.
- 2
Add water and blend 4 sec/speed 7.
- 3
Tip out onto a floured breadmat and shape into a flat round disc. Wrap and refrigerate while you make the filling. (No need to wash the Thermomix bowl.)
- 4
Preheat the oven to 175°C and grease a flan/tart tin with a removable base, size 23cm diameter.
- 5
To make the filling, place the Pistachio Praline Paste, butter, vanilla bean paste and eggs into the Thermomix bowl and blend 20 sec/speed 7 Stop and scrape down lid and sides of bowl as needed.
- 6
Line the flan or tart tin with pastry and spread enough raspberry jam on the base to full cover the pastry. It should be thick enough so you cannot see the pastry, but not so thick that it will cook and burn.
- 7
Pour the pistachio filling on top of the jam and tap the tin lightly on the bench to level the filling. Place onto a flat baking tray and into the oven. Bake for 25 minutes until puffed and golden brown. Remove from the oven and allow to cool completely.
- 8
Dust with plenty of icing sugar. Decorate with fresh raspberries and serve with ice cream and/or cream!
