Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 45 minutes
For The Sweet Shortcrust Pastry
200g plain flour
25g caster sugar
1 teaspoon ground ginger (optional)
100g butter, cubed and chilled
1 egg yolk
1 tablespoon chilled water
For the Pistachio Frangipane
160g pistachios, shelled
80g butter, cubed
1/2 cup light brown sugar
1 teaspoon vanilla paste
3 punnets fresh raspberries
To make the pastry, add the flour, sugar, ground ginger and the chilled butter cubes to a food processor and blitz to a fine crumb, 1 minute. Ensure there are no lumps of butter remaining, scraping down the sides of the processor with a spatula as needed.
Tip the flour mixture onto a cleaning working surface, making a small round pile.
Create a well in the centre.
Add the egg yolk and 1 tablespoon chilled water to the centre of the well. Use a fork to slowly scrape in small amounts of the flour mixture, gradually combining the dry and the wet ingredients. If the pastry is too dry, add a little extra water until the dough comes together.
Use clean hands to gently press the dough together into a ball, ensuring that the ingredients have all been incorporated, but being careful not to overwork the dough. Lots of kneading can develop the gluten in the pastry and cause it to be tough.Wrap the pastry dough in cling wrap and place in the fridge to chill for 30 minutes.
Preheat the oven to 200C (180C fan-forced).
Generously grease a pastry tin with butter. We recommend a tin with a removable base.
Lightly flour your work surface and a rolling pin. Roll out the pastry dough into a circle. Use a little dusting of flour and flip the dough in between rolls to help retain an even thickness. Once the pastry has been rolled out to a large circle, place the pastry inside the greased tin. Gently press the pastry around the edges of the tin, trimming off any excess pastry. If your pastry cracks, don’t worry! You can just patch it up with any scraps you have. It will still taste delicious! Place a large sheet of baking paper on top of the pastry and press it down so that all of the pastry is covered. Pour in some baking weights, dried beans/rice or caster sugar to keep the pastry weighted down during blind baking. This helps to keep the tart base flat before filling.
Blind bake the tart shell for 15 minutes.
While the tart is baking, make the pistachio frangipane filling.
In a food processor, blitz the pistachios to a very fine crumb.
Add the butter, sugar, and vanilla, then blitz to combine.
Add the eggs, then blend until the eggs have been combined.
When the tart has finished par-baking, remove it from the oven. Pour the frangipane into the tart shell and spread evenly over the base of the tart. Press a few fresh raspberries into the frangipane, then return to the oven to bake for a further 30 minutes.Leave the tart to cool in the tin for 10-15 minutes, before carefully removing the outer tin. Place the tart (still on the pastry tin base) onto a wire cooling rack and leave to cool completely.
When cool, decorate the top of the tart with fresh raspberries.
Slip the tart shell off the pastry tin base and into your Styleware bowl.
(Alternatively, leave the tart on the pastry tin base until just before serving).
Enjoy with creme fraiche.