Raspberry Pistachio Tart Recipe

This Raspberry Pistachio Tart pairs a buttery crust with a luscious custard filling infused with pistachios and lemon, truly irresistible. Bright raspberries crown the tart and are enhanced by a shimmering raspberry glaze. A refreshing summer dessert that melds nutty flavor, tangy citrus, and vibrant berry goodness in every bite.

I’m excited to share my Raspberry Pistachio Tart recipe that’s perfect as a make-ahead summer dessert. The crust is made with 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter (cold and cut into cubes), 1/4 cup powdered sugar and 1/2 cup finely ground pistachios.

These ingredients not only give a rich texture but also bring in healthy fats from the pistachios. For the filling, I mix 1 cup whole milk, 1 cup heavy cream and 3 large egg yolks with 1/2 cup granulated sugar and 2 tablespoons cornstarch.

I also add extra finely ground pistachios to intensify that nutty flavor. The tart is beautifully finished with 1 1/2 cups fresh raspberries, a bit of fresh lemon juice and a raspberry jam glaze to enhance its vibrant taste.

I love how the combination of pistachio and raspberry creates a summer dessert that’s both tangy and satisfying even if its a bit rich.

Why I Like this Recipe

I love this recipe because it totally fits my busy summer schedule since it can be made ahead and always ends up being a hit at gatherings. The pistachio crust is amazingly buttery and crunchy, which gives it a different twist than your typical tart. I enjoy how the creamy filling, with its smooth mix of milk, cream, and egg yolks, is both rich and light at the same time – its slight tang from the lemon juice really makes it pop. Lastly, the raspberries on top not only add a vibrant burst of color but also a sweet and tart contrast that makes every bite exciting.

Ingredients

• All-purpose flour: Provides carbohydrates that build the tart’s structure and deliver lasting energy.
• Unsalted butter: Adds rich, creamy flavor while creating a tender, flaky crust texture.
• Finely ground pistachios: Offers protein and healthy fats along with a distinctive nutty crunch.
• Fresh raspberries: Packed with vitamins, fiber, and natural tart-sweetness enhancing the filling.
• Raspberry jam: Contributes extra sweetness and moisture for a shiny, flavorful finish.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into cubes
• 1/4 cup powdered sugar
• 1/2 cup finely ground pistachios
• 1/4 teaspoon salt
• 1 large egg yolk (for the crust dough)
• 1 cup whole milk
• 1 cup heavy cream
• 3 large egg yolks (for the filling)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup extra finely ground pistachios (for the filling)
• 1 1/2 cups fresh raspberries
• 2 tablespoons fresh lemon juice
• 1/4 cup raspberry jam (for the glaze)

How to Make this

1. Preheat your oven to 375°F. In a bowl mix 1 1/4 cups flour, 1/2 cup cold butter (cubed), 1/4 cup powdered sugar, 1/2 cup finely ground pistachios, and 1/4 teaspoon salt. Stir in 1 large egg yolk until a dough forms.

2. Press the dough evenly into a tart pan, making sure the edges are compact and smooth. Chill in the fridge for about 30 minutes.

3. Once chilled, bake the crust for 15 to 20 minutes or until lightly golden. Let it cool completely.

4. For the filling, heat 1 cup whole milk, 1 cup heavy cream, and 3 large egg yolks in a saucepan over medium heat. Whisk in 1/2 cup granulated sugar and 2 tablespoons cornstarch.

5. Stir constantly until the mixture thickens, then remove it from the heat. Mix in 1/4 cup extra finely ground pistachios and 2 tablespoons fresh lemon juice.

6. Pour the warm filling into the cooled crust, spreading it evenly.

7. Gently place 1 1/2 cups fresh raspberries on top, arranging them in a nice pattern.

8. In a small microwave-safe bowl, warm 1/4 cup raspberry jam until it is liquid and easy to brush.

9. Drizzle the glaze over the raspberries evenly to give it a shiny finish.

10. Chill the tart in the refrigerator for a couple of hours before serving to let the flavors meld. Enjoy your summer treat!

Equipment Needed

1. Preheated oven
2. Mixing bowl(s) with measuring cups and spoons
3. Tart pan
4. Refrigerator
5. Saucepan with whisk or stirring utensil
6. Microwave-safe bowl for the jam
7. Spatula for spreading ingredients

FAQ

Raspberry Pistachio Tart Recipe Substitutions and Variations

• Unsalted butter: You could use cold coconut oil instead. It might change the flavor a bit but works well when you’re in a pinch
• Whole milk: If you don’t have it, try almond milk. It gives a slightly nutty taste that actually complements the tart
• Heavy cream: You could swap it out for coconut cream. Just be aware that it might add a hint of tropical flavor to your filling
• Raspberry jam: Apricot preserves can be used instead. They work similarly to give that glossy finish even if the taste is a little different
• Finely ground pistachios (for the crust or filling): If you’re out, finely ground almonds or walnuts is a decent substitute, though the flavor will change a bit

Pro Tips

1. Make sure your butter and dough are super cold before you start. It helps make the crust extra flaky and stops things from turning all greasy.
2. When you heat the milk and cream for the filling, keep stirring constantly to stop any lumps from forming. It might seem tedious but totally worth it for a smooth texture.
3. Be really gentle when arranging the raspberries. They’re delicate and you want them to stay in place without getting squashed too much.
4. Before glazng the top, warm the raspberry jam in the microwave just a tad longer if it feels a bit thick. This makes it easier to brush on a shiny finish over the berries.