Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Tarte aux framboises et crème à la pistache

Raspberry Tart with Pistachio Cream

Name: Raspberry Tart with Pistachio Cream
Total time: 1800 s
Yield: 2 tarts
Ingredients: Sweet tart crust; 1 cup milk (250 g); 1/4 cup egg yolks (about 3 large yolks, 50 g); 1/4 cup sugar (60 g); 3 tablespoons cornstarch (25 g); 2 sheets gelatin; 1/4 cup pistachio paste (50 g); 1/4 cup egg whites (about 2 large whites, 50 g); 3 tablespoons water (40 g); 2/3 cup sugar (125 g); Raspberries; Mascarpone whipped cream

Elise au pays des merveilles @9liseOpaysmerveilles

saint Laurent du cros

Raspberry Tart with Pistachio Cream

Elise au pays des merveilles @9liseOpaysmerveilles

saint Laurent du cros

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Ingredients

30 min

2 tarts

Sweet tart crust
Pâte sucrée
Pistachio chiboust cream
1 cupmilk (250 g)
1/4 cupegg yolks (about 3 large yolks, 50 g)
1/4 cupsugar (60 g)
3 tablespoonscornstarch (25 g)
2 sheetsgelatin
1/4 cuppistachio paste (50 g)
1/4 cupegg whites (about 2 large whites, 50 g)
3 tablespoonswater (40 g)
2/3 cupsugar (125 g)
Raspberries
Mascarpone whipped cream

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Steps

30 min

1

Start by making the sweet tart crust.

Pâte sucrée
2

Next, make a pastry cream: Whisk the egg yolks with the sugar and cornstarch. Pour the hot milk over the mixture. Return everything to the saucepan and whisk until thickened. Remove from heat. Stir in the drained gelatin and pistachio paste. Let cool.
3

Make an Italian meringue: Beat the egg whites until stiff peaks form, then slowly pour in the hot syrup (water and sugar heated to 250°F/121°C) while continuing to beat.
4

Fold the meringue into the pastry cream. Once cooled, fill the tart shell with this chiboust cream. Arrange the raspberries on top, then pipe the mascarpone whipped cream over the tart.

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Elise au pays des merveilles @9liseOpaysmerveilles

Published in the US on October 01, 2025 14:01

saint Laurent du cros

Technicienne de laboratoire .58 ans. J'ai trois passions : la montagne ,la pâtisserie et la lecture. Grande fan de chocolat. pâtisser me détend ! ma devise ? " En montagne comme en pâtisserie , la monotonie n'existe pas . La surprise est souvent au détour d'un chemin . La nature est une source inépuisable d'inspiration pour créer de belles choses "

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