A sophisticated, grown-up tart, inspired by French patisserie bakes. Use a pistachio butter/paste that is 100% pistachio for the filling, rather than one called ‘pistachio cream/crème’, which will contain extra sugar.
sheets platinum-grade leaf gelatine, we used Dr. Oetker
350ml
semi-skimmed milk
4
medium egg yolks
100g
caster sugar
40g
plain flour
150g
pistachio butter/paste, see intro, we used Borna
To finish
About 300g raspberries
15g
nibbed pistachios or chopped pistachio kernels
Directions
Step 1For the pastry, in a food processor pulse the flour, icing sugar and a pinch of fine salt until combined. Add the butter and pulse until the mixture resembles fine breadcrumbs. Alternatively rub the butter into the flour mixture using your fingers.
Step 2Add the egg yolk, vanilla and 1-2tsp ice-cold water and pulse/mix until the pastry begins to clump together. Tip on to a work surface, shape into a flattish rectangle, wrap and chill for 30min. Cover egg white and set aside until needed.
Step 3Lightly dust a large sheet of baking parchment with flour and place pastry in the centre. Dust pastry with more flour, top with a second large sheet of parchment and roll pastry into a rectangle large enough to line a 12.5 x 35.5cm rectangular, fluted, loose-bottomed tart tin (see GH TIP). Peel off top parchment then quickly invert pastry on to tin and gently ease it in with your fingers, pressing into the fluted sides. Trim excess and prick base all over with a fork. Chill for 1hr, until very firm.
Step 4Preheat oven to 190°C (170°C fan) mark 5. Line pastry with a large sheet of baking parchment and fill with baking beans. Bake for 25min, or until pastry sides are set and lightly golden. Carefully lift out parchment and beans and return tin to the oven for 5-10min, or until the pastry base feels sandy to the touch. Gently brush the inside of the pastry case with some of the reserved egg white and return to oven for 5min, to set. Set aside to cool.
Step 5Meanwhile, prepare the filling. Soak the gelatine in cold water for 5min. In a medium pan, heat the milk until steaming. In a heatproof bowl, whisk the egg yolks, sugar and flour until combined. Gradually whisk in the hot milk.
Step 6Pour mixture back into the pan and return to medium heat. Cook for 2-3min, whisking constantly, until thickened and smooth. Remove from heat. Lift out the gelatine (squeeze out excess water), then whisk into the hot milk mixture until dissolved. Whisk in the pistachio butter/paste, until combined. Lay baking parchment or clingfilm on the surface to stop a skin forming and set aside to cool to room temperature (but not set).
Step 7Scrape the pistachio custard into the pastry case and gently shake tin a few times to level. Chill for at least 2hr (up to 24hr, see GET AHEAD), until set.
Step 8To serve, transfer the tart to a serving plate or board. Top with raspberries and scatter over the pistachios. Lightly dust with icing sugar and serve.
GET AHEAD:
Prepare to end of step 7 up to a day ahead and keep chilled. To serve, allow to come to room temperature for 30min and complete recipe.
GH TIP:
You can also make this in a 20.5cm round, 3.5cm deep, fluted tin if you prefer.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
