By Yotam Ottolenghi
- Total Time
- About 3 hours, plus chilling
- Rating
- 4(287)
- Notes
- Read community notes
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart. Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
Featured in: When Yotam Ottolenghi First Fell for Berries
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Ingredients
Yield:10 servings
- 1cup plus 1 tablespoon/150 grams all-purpose flour (plain flour), more as needed
- 1tablespoon plus 1 teaspoon/20 grams granulated or superfine sugar (caster sugar)
- ¼teaspoon salt
- 1teaspoon finely grated lemon zest
- 5½tablespoons/80 grams cold unsalted butter, cut into ¾-inch/2-centimeter pieces
- ¼teaspoon white wine vinegar
- 2 to 3tablespoons ice water
- 2½cups/350 grams raw, shelled pistachios
- 4tablespoons/60 grams unsalted butter, melted
- 1teaspoon lemon zest, plus 1 tablespoon lemon juice
- 1teaspoon vanilla extract (vanilla essence)
- ⅛teaspoon almond extract (almond essence)
- ⅛teaspoon salt
- 3large eggs
- ⅔cup/150 grams granulated or superfine sugar (caster sugar)
- 1tablespoon/15 grams all-purpose flour (plain flour)
- 1heaping cup/150 grams fresh raspberries
For the Pastry
For the Pistachio Filling
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
503 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 12 grams protein; 112 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the pastry: Place flour, sugar, salt, lemon zest and butter in a food processor and blitz for about 15 seconds, until it reaches the consistency of fine bread crumbs. With the machine running, add vinegar and then add water slowly, 1 tablespoon at a time, until mixture comes together (you may not need all the water). Form dough into a ball, wrap with plastic wrap and refrigerate for at least 30 minutes.
Step
2
On a lightly floured work surface, roll out dough to form a circle about 13 inches/33 centimeters wide and ⅛ inch/2 millimeters thick. Carefully transfer the dough (wrap it around a rolling pin, if that helps you) to a 9-inch/26-centimeter round fluted tart pan with 1-inch/3-centimeter-high sides. Press the dough securely into the corners of the pan and trim the crust ¼ inch/½ centimeter above the rim of the pan, then refrigerate for 30 minutes.
Step
3
Heat oven to 375 degrees Fahrenheit/200 degrees Celsius.
Step
4
Line the dough with a large piece of baking parchment and fill the tart with dried beans or pie weights. Bake for 25 minutes, or until pastry is golden brown around the edges. Remove beans and paper and continue to bake the pastry for 8 minutes until the base is golden brown. Remove from oven and set aside.
Step
5
Lower oven temperature to 350 degrees Fahrenheit/170 degrees Celsius.
Step
6
Make the filling: Spread pistachios out on a baking sheet and roast for 8 minutes, until they are hot but haven't taken on any color. Remove from oven and carefully transfer ¾ cup/100 grams nuts to a cutting board and set aside. Immediately blitz remaining nuts in a food processor while they are still hot. Keep the machine going for 6 to 8 minutes, scraping down the sides of the bowl a few times when the nuts stop moving, until you get a thick smooth paste and the nuts begin to ball up in the bowl. Add melted butter, lemon zest, juice, vanilla extract, almond extract and salt and pulse a few times until combined. Roughly chop the reserved pistachios.
Step
7
Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for 3 to 4 minutes, until soft peaks form. Reduce speed to medium and slowly add the sugar until incorporated. Add flour, pistachio paste and chopped pistachios and mix on low until combined. (You may need to scrape the pistachio paste off the bottom of the bowl.) Pour the mixture into the tart shell, spreading it out evenly. Sprinkle raspberries over the filling and bake for about 35 minutes, until golden-brown around the edges, pale golden in the center and set.
Step
8
Remove from oven and let cool completely in the pan. Once cool, the tart can be lifted out of the pan and transferred to a platter to slice and serve. The filling should be soft, but still hold its shape when sliced.
Ratings
4
out of 5
287
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Cooking Notes
Marc Kagan
Doesn't say anything about separating the eggs. Could you really whip yellows and whites together until soft peaks formed?
Jack Pickett
This is a riff on frangipane: which uses whole eggs beat into creamed butter and sugar then almonds are folded in, instead pistachios are used. Slightly
different method, similar results
vak
Is the pan 9 in or 26 cm? Because 26 cm is 10 inches. It makes a big difference because a 10 inch pan would hold 20 percent more than a 9 inch pan.
Barbara
Yes soft peaks form when whole eggs are whipped thoroughly.
I think one could use other fruits besides raspberries,
try blueberries, strawberries peaches, plums.
Margaux Laskey, Staff Editor
No, do not separate eggs. Hold fast: Soft peaks will form.
kmmsagharbor
3 eggs or egg whites only?
SharonATX
Don't believe the haters! Yes, this recipe is extremely fussy, but the results are worth it. Our tart had to cook for an extra 10 minutes in order to set, and we threw on more raspberries than a cup. The textures and flavors all worked well together; this is the first NYT Ottolenghi recipe to be a hit in our house.
Directions
Should the egg be separated and the yolks slightly beaten and the yolks be added to the melted butter mixture and the egg whites whipped to form soft peaks? Should the mixture be softly folded into the egg whites and then poured into the baking pan?
Lois
I think it's what the Brits always call it and it means run, not pulse.
Rita
Agree that this recipe is a lot of effort for a so-so dessert. I won't make this again.
Sara
Eggs are whipped whole, yes.
Emily
Not disputing with you - but you can buy shelled pistachios which will make your life way way easier.
Mark
I’ve made this several times and it has always been good. Every time I make it it gets even better as I get more practice with it. Guests are always impressed. More raspberries are nice in my opinion
Elise Mugabo
A couple of things: 1. I only had 250 grams of pistachios, so I ground them all up (no chunky ones) and then I did add an extra 100 grams of raspberry. 2. I didn't have a tart pan, and I made do with a springform; it worked just fine. We enjoyed this tart, and I actually made it the night before, and then served it for breakfast, with coffee & tea.
Andi
Could one make the crust a couple of days before and then fill and bake it a couple of days later? Likewise, could one make the filling in advance and refrigerate when ready to use?
Claudia De la Cadena
It takes a lot of effort and the result is not so good. I’ve tried other Ottolenghi recipes with amazing results. Not this one.
Ben Miller
This was absolutely delicious. I think next time I’d use a little less almond extract to get more pistachio taste in the filling
I Tary
I'm familiar with making frangipane, so I was hopeful, but results were extremely disappointing. Threw most of it away. I think pulsing the pistachios into a paste was part of the problem.
Jodi
Will this work with Roasted Pistachios or do I need to get raw nuts?
melissa
Can I make this a a letter what, no edges, and cut into squares (think party)?
Erin
So delicious! It’s not fussier than other tarts or Ottolenghi recipes if you start with shelled raw pistachios. The crust rolled out to be very thin to the point I had a hard time extending it above the tin, but it didn’t suffer. I found the filling method similar to making brownies. I took other users’ suggestions and added more raspberries, but I think they added a bit too much moisture. I had leftover raspberries so crushed them and folded them into whip cream to serve with the tart.
sarah wildes
I reduced the sugar by 1/3 cup and it was perfect– pistachios are sweet already. Next time, I might take out the chopped pistachios and just blend those into butter, the texture was a bit soggy when incorporated into the batter.Like the others say, whip the eggs whole. At the highest speed in a stand mixer, it should take only a minute. It helps if the eggs are at room temp to start.I used >1 cup of raspberries. It really helps balance out the flavor. Delicious when served with crème fraîche
Mark
I’ve made this several times and it has always been good. Every time I make it it gets even better as I get more practice with it. Guests are always impressed. More raspberries are nice in my opinion
Fran
Do you think you could make the pistachio filling in advance / the night before? Then leave in the fridge until the pastry is made and it’s ready to go in the tart and into the oven the next day?
Jessica
You do not need to separate the eggs and they will form stiff peaks. This tart was A LOT of work and while it was tasty it was not worth the effort. There are so many recipes that take much less times, less dishes and taste better.
Mary Ann Whalen
This was well worth the effort. Beautiful and delicious. Everyone was impressed. I also used a slightly larger tart pan and it took about 12 minutes to get the eggs to the consistency needed, but then again my eggs were not room temp. Will make again.
Jenny
I confirm that this isn't worth the amount of labor, including almost an hour to shell the pistachios. I love pistachios but in this case the flavor is disappointing, the tart is an unappetizing greenish-brownish color that till be familiar to anyone who has ever dealt intimately with a newborn baby.
Emily
Not disputing with you - but you can buy shelled pistachios which will make your life way way easier.
Janet H.
I agree with Emily - shelled pistachios are everywhere. And if that is still more time than you would rather spend preparing this delicious (made it and loved it) tart, go a step further and buy pistachio paste, though it is pricey.
Castor_de_luxe
This was delicious but I thought that the amount of raspberries could have easily been doubled.
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