Sweets and Truffles

Lemon, Raspberry and Pistachio Tart

Enjoy making this very tasty Tart for your family and friends to have as a delicious afternoon treat.

What is Lemon, Raspberry, and Pistachio Tart?

This is a classic french dessert minus the dairy. We love the nuttiness of the crust combined with the tart filling and the fragrant raspberries.

In addition, you can also try making these muffins using our amazing range of Natural Flavoured Icing Sugars! and Cocoa Powders! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.

We recommend a long rectangular tin, tart tin, or multiple small round tins. For a large tart 28cm double the pastry recipe to be sure you have enough

Ingredients 

Pistachio Sweet pastry

200g Self Raising Flour
90g Softened Butter
65g Sugar and Crumbs Pistachio Natural Flavoured Icing Sugar 
3 Egg Yolks
 
 
 
Lemon Filling
 
5 Eggs
120ml Double Cream
230g Lemon Drizzle Sugar and Crumbs Natural Flavoured Icing Sugar
4 Lemons-Zest and Juice
 
 
Instructions
 
Preheat oven to 150c / Gas Mark 4
 
 

Method- Pistachio Sweet Pastry

1.  Cream the butter and sugar together, beating in 1 egg yolk at a time.

2. Mix in the flour, you may have to do this with your hands do put a glove on to stop a sticky mess!

3. Wrap the pastry in clingfilm and chill in the fridge for 30 minutes to firm up.

4. Roll out the pastry large enough to fill the base and sides of your tin. prick all over with a fork and bake for 20 minutes or until golden brown. We recommend using baking beans on a sheet of  Baking Parchment to properly bake the pastry-base evenly.

5. Whilst the pastry base is baking make the Lemon Filling.

Method- Lemon Filling

1.. Whisk the egg whites together to a frothy mixture.

2. Add the remaining ingredients into the mix and combine thoroughly. 

3. Pour the lemon mixture into the baked pastry case.

4. Bake in the oven for 20-30 minutes until the lemon mixture is set with a slight wobble in the centre.

5. Remove from the oven and allow it to cool completely.

6. To decorate add Raspberries and chopped Pistchios.

7. If you have a cooks blow torch you can dust some icing sugar onto the lemon tart and blowtorch it to achieve a crunchy sugar topping similar to Creme Brulee.

8. Serve chilled with single cream.

Top tip

You can decorate half of the tart with Raspberries and pistachios and leave the other half with the melted sugar topping for a pretty decorative finish.

This recipe was from Danielle Crich

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *