Featured Recipe
Pistachio Raspberry Tart
By Kate
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Gluten-free pistachio tart with fresh raspberries and coconut white chocolate cream. Pistachios roasted for extra crunch. Coconut cream replaces heavy cream to add subtle tropical notes. Honey used instead of cassonade for a smooth, floral sweetness. Finished with raspberries for bright acidity and color contrast. Tart crust toasted to gentle golden brown, rich pistachio aroma fills kitchen. Whipped coconut white chocolate ganache layered thickly, fluffy but stable. Chill time shortened, still firm. No eggs, no gluten, just texture balance and fresh flavors.
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Prep:
35 min
Cook:
20 min
Total:
55 min
Serves:
8 servings
dessert
gluten-free
summer
Introduction
Forget standard tart tricks. No wheat no eggs here; pistachios form the base, giving crust crunch and richness you want from butter and flour but without the gluten rigamarole. Roasting nuts releases oils and deepens flavor—but don’t burn them. Honey replaces sugar here—it binds and softens for easier pressing but adds flowery notes. White chocolate mingles with coconut cream, not heavy cream, for light silkiness and subtle tropical boost. Chill ganache firm enough to whip into peaks, falsely light but sturdy in mouth. Raspberries burst with acidity and freshness—balance is everything. Texture, contrast, and aromas lock in place after brief chilling. No overbaking crumbs, no weepy tart bottom. This is restraint, balance, and technique.
Ingredients
White chocolate coconut cream
- 65 g (2.3 oz) white chocolate, chopped
- 130 ml (1/2 cup plus 1 tbsp) canned coconut cream, well chilled
- 150 g (1 cup plus 2 tbsp) shelled raw pistachios, lightly toasted
- 25 ml (1 1/2 tbsp) honey
- 40 g (3 tbsp) unsalted butter, melted
- Pinch fine sea salt
- 300 g (2 1/2 cups) fresh raspberries
- Fresh mint leaves (optional, for garnish)
Crust
Topping
About the ingredients
Pistachios, toasted and finely chopped, are the star in this custard-free crust. Toasting blasts nutty oils without browning. Honey keeps it moist and sticky; swap for maple syrup or almond butter but expect different textures. Butter melted for even spreading and binding, but ghee or coconut oil can work if dairy-free. Coconut cream chilled for firm ganache; avoid watery coconut milk or the ganache won’t whip. Use thick canned cream with solids separated. White chocolate quality matters here—avoid cheap candy bars with waxy textures. Fresh raspberries, washed and drained gently to prevent mush. Substitute with strawberries if raspberries pricey or out of season for milder acidity.
Method
Crust preparation
- 1. Preheat oven to 175°C (350°F). Position rack in middle. Toast raw pistachios in dry pan over medium heat until nutty fragrance blooms, about 5 minutes, stirring constantly to prevent burning. Cool slightly.
- 2. Pulse toasted pistachios with honey, salt, and melted butter in food processor until mixture sticks together but still retains some texture; avoid over-processing into paste—want coarse sandy texture with visible bits for crunch.
- 3. Press mixture firmly into bottom and about 1.5 cm up sides of a 23 cm (9 in) removable tart pan. Tap pan on counter to even surface and compress crust.
- 4. Bake crust for 15–20 minutes until edges turn light golden brown and aroma rich. Watch closely last 5 minutes to prevent overbrowning. Remove and cool on wire rack completely before filling.
- 5. Place chopped white chocolate in medium heatproof bowl.
- 6. Gently heat 80 ml coconut cream in small saucepan until just simmering; immediately pour over chocolate. Let sit 1 minute without stirring to melt chocolate thoroughly.
- 7. Whisk slowly in small circles until ganache is glossy and uniform, no lumps. Fold in remaining 50 ml cold coconut cream to loosen texture. Cover and refrigerate at least 90 minutes until thick but scoopable—do not freeze or it may separate.
- 8. Use handheld or stand mixer with whisk attachment to whip chilled ganache until soft peaks form. Do not overwhip—texture should be creamy, light, not grainy.
- 9. Spread whipped coconut white chocolate cream evenly onto cooled tart shell, leaving about 1 cm border for clean edges.
- 10. Top densely with fresh raspberries, gently pressing some into cream but avoiding crushing. Optional: scatter fresh mint leaves for fresh aroma and visual appeal.
- 11. Chill tart for 30 minutes before serving to firm up slightly but retain softness.
- Serve the same day. Raspberries lose freshness quickly and crust can soften if stored long. For substitutions: Use almond butter instead of honey for crust if vegan. Replace coconut cream with 35% cream for denser ganache but lose subtle coconut flavor. Pistachios can be swapped for walnuts with a bit more honey to balance bitterness. If ganache splits, slowly warm and add small amount cream while whisking vigorously.
Coconut white chocolate cream
Assembly and finishing
Technique Tips
Take care with pistachios—overprocessing loses textural contrast. Press crust firmly; crumbly bases ruin tart integrity. Bake until just golden; look for nutty aroma, test edges for dryness. Ganache: pour hot cream over white chocolate off heat to avoid scorching. Rest ganache before whisking to ensure stable emulsion; skipping chills risks runny cream. Whip ganache to soft peaks only; overwhipping breaks it down. Spread carefully leaving edge border intact for presentation. Top raspberries last—press slightly to glue but avoid smashing berries. Chill briefly to set but too long softens crust from moisture release. Serve soon after removing from fridge—taste is brightest and crust maintains crispness.
Chef's Notes
- 💡 Use quality white chocolate. Cheap brands don’t melt right; avoid waxy textures. Heat coconut cream gently. Pour hot over chocolate immediately.
- 💡 Watch pistachios while toasting. The smell tells you when they’re ready. Don't burn them! Check frequently, stirring to prevent sticking.
- 💡 For a firmer tart, chill ganache longer. But if it’s too cold, harder to whip. Warm slightly if ganache seizes while cooling.
- 💡 Crust should be pressed tightly. Loose crusts won't hold filling well. Bake until lightly golden and fragrant, check edges for dryness.
- 💡 Consider substitutions. For honey, use maple syrup or agave. Choose almond butter if vegan. Adjust for taste balance in crust.
