Raspberry Tart with a Pistachio Crust
Delight in a rich Raspberry Tart with a pistachio crust—perfect for Easter or any morning. A creamy vanilla pastry cream tops fresh raspberries in this irresistible treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingbythebook.com.
Cooking tools:
- Stand mixer
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Fine-mesh sieve
- Oven
- Stove
- Refrigerator
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Parchment paper
- Plastic wrap
- Chef's knife
- Paring knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 sticks unsalted butter, softened
- ¼ cup sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 ⅓cups all-purpose flour
- 2 ½ ounces unsalted pistachios, finely ground (½ cup)
- 2 cups whole milk
- 1 vanilla bean, split and seeds scraped
- ½ cup sugar
- ¼ cup cornstarch
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- 2 to 3 half-pints of raspberries
- Finely chopped unsalted roasted pistachios, for garnish
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