About Pyrex

Pistachio and raspberry tart

Nb people : 8
Preparation time : 40 min
Heat : 180°C
The 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

1. 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.

2. 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.

3. 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.

4.Remove from mould and garnish with raspberries and pistachios. Serve immediately.