Pistachio and raspberry tart - Pyrex Recipes - Pyrex® Webshop UK

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17 May 2019

8 people

40 min

180°C

Ingredients

250 g raspberries
20 cl of liquid cream
4 egg yolks
100 g butter
20 g for buttering the mould
200 g flour
120 g caster sugar
50 g of almonds
70 g of pistachio kernels
1 tbs orange blossom water

Preparation

In a bowl, work the flour and diced butter to get a sandy mixture using your fingertips. Add 5 ml water, mix and shape into a ball. Flour and save in the fridge for 30 minutes.
Grind 50g pistachios. In a bowl, mix the sugar and egg yolk until frothy. Add the ground almonds and pistachios, orange blossom water then add the cream.
Preheat the oven to 180° (gas mark 6). Butter a cake pan and garnish with the dough. Pour the pistachio mixture and bake for 45 min. Allow to cool.
Remove from mould and garnish with raspberries and pistachios. Serve immediately.

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