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Raspberry & Pistachio Frangipane Tart with Whipped Pistachio Ganache Recipe

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4.1 from 53 reviews

A luscious Raspberry & Pistachio Frangipane Tart featuring a delicate pistachio crust filled with a creamy pistachio frangipane layered over vibrant raspberry jam and fresh raspberries, topped with a silky whipped pistachio white chocolate ganache. This elegant tart balances nutty flavors and tart sweetness for a perfect dessert centerpiece.

Ingredients

Ganache

  • 3.5 oz good quality white chocolate (finely chopped)
  • 1 1/4 cups heavy cream (divided)
  • 1/4 cup pistachio cream or smooth pistachio butter

Crust

  • 1 1/2 cups all-purpose flour
  • 1/4 cup pistachio flour or finely ground pistachios
  • 1/4 cup powdered sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter (cold, cubed)
  • 1 large egg yolk
  • 2-3 tablespoons ice water (as needed)

Filling

  • 1/2 cup (1 stick) unsalted butter (at room temperature)
  • 1/2 cup granulated sugar
  • 1 1/2 cups pistachio flour or finely ground pistachios (or a mix of pistachio and almond flours)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 2 large eggs (at room temperature)
  • 1/2 teaspoon pistachio extract (or 1 teaspoon vanilla extract + 1/4 teaspoon almond extract)
  • 6 tablespoons raspberry jam (7-8 tablespoons if making a 10-inch tart)
  • 6 oz fresh raspberries (divided; about 5 oz for filling and remainder for decoration)

Instructions

  1. Prep Pistachios: If using whole pistachios, grind 150 grams with 2 tablespoons flour until finely ground for the filling; set aside. Then pulse 24 grams pistachios with 2 tablespoons flour to chop finely for the crust.
  2. Make Ganache: Place chopped white chocolate in a bowl. Heat 1/2 cup heavy cream until steaming and just bubbling at edges (do not boil). Pour over chocolate and let sit 30 seconds, then whisk gently until smooth.
  3. Add Pistachio Cream: Whisk in pistachio cream until combined. Mix in remaining 3/4 cup cold heavy cream, cover surface with plastic wrap, and refrigerate 6-8 hours or overnight until chilled.
  4. Prepare Crust: In a food processor, combine flours, powdered sugar, and salt. Add cold cubed butter and pulse until butter pieces are lentil-sized.
  5. Mix Crust Dough: Add egg yolk and 2 tablespoons ice water; pulse until dough clumps. Add more ice water if needed, knead dough lightly, wrap tightly, and chill at least 30 minutes.
  6. Roll Out Crust: On a floured surface, roll dough to 1/4-inch thickness, forming a 14-15 inch circle. Transfer to 9 or 10-inch tart pan, trim edges, then refrigerate at least 30 minutes.
  7. Bake Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and weights, bake 16-18 minutes until light browning. Remove weights and bake 8-10 more minutes to dry crust. Cool on wire rack.
  8. Prepare Filling: Reduce oven to 350°F (175°C). In a bowl, whisk together pistachio flour, flour, and salt. Cream butter and sugar until light and fluffy, 3-5 minutes.
  9. Incorporate Eggs and Flour: Add eggs one at a time, mixing until incorporated. Alternate mixing in pistachio flour mixture in halves, scraping bowl as needed. Add pistachio extract and mix briefly.
  10. Assemble Tart Filling: Spread raspberry jam evenly on cooled crust. Pipe or spread pistachio frangipane mixture over jam layer. Press about 5 oz fresh raspberries evenly on top.
  11. Bake Filling: Bake tart 35-40 minutes until filling is puffed and slightly browned around edges. Cool completely on wire rack.
  12. Whip Ganache: Remove plastic wrap from chilled ganache. Beat with electric mixer until it thickens and forms soft peaks, watching closely to avoid overwhipping.
  13. Decorate Tart: Pipe or spread whipped ganache over cooled tart. Top with remaining fresh raspberries and chopped pistachios as desired.
  14. Serve and Store: Serve tart the same day for best texture. Store covered in refrigerator for up to 2 days; use a round container to protect delicate ganache topping.

Notes

  • Use high-quality white chocolate for best ganache flavor and smoothness.
  • Chilling the dough and ganache improves texture and handling.
  • Pistachio cream can be substituted with smooth pistachio butter if needed.
  • If you don’t have pistachio extract, combine vanilla and almond extracts as a flavorful substitute.
  • Pie weights or granulated sugar can be used for blind baking the crust to prevent bubbling.
  • The dessert is delicate; use a round container for storage to avoid damaging the whipped ganache.
  • This tart is best enjoyed the day it’s prepared, but it keeps well refrigerated for a couple of days.

Find it online: https://justsosavory.com/raspberry-and-pistachio-frangipane-tart-with-whipped-pistachio-ganache-recipe/