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Luis Troyano Raspberry Pistachio & Chocolate tart WEB

Raspberry, pistachio and white chocolate tart

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2.667 stars based on 39 ratings

This delicious recipe is taken from Great British Bake Off 2014 Finalist, Luis Troyano’s recipe book; ‘Bake it Great’, published by Pavilion.

I first made this tart for a family Sunday dinner and it was an immediate hit. Hidden in the mascarpone and white chocolate filling are fresh raspberries for a hint of tartness. The tart is topped with chopped pistachios and fresh pomegranate seeds, but feel free to add fresh raspberries and some grated white chocolate too.”

Recipe photography by Clare Winfield

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

For the pastry

  • 215g 7⅝ oz Plain white flour (we use Allinson) Plain white flour
  • 30g 1⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 120g 4¼ oz Butter (unsalted) cut into 1cm cubes
  • 2 2 Egg yolk(s) (free range) medium
  • 2tbsp 2tbsp Water cold

For the filling

  • 100g 3½ oz White chocolate coarsley chopped
  • 200ml 6⅞ fl oz Double cream
  • 300g 10⅝ oz Mascarpone cheese
  • 1½tsp 1 .5tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • 3 3 Egg(s) (free range) medium
  • 250g 8⅞ oz Raspberries fresh
  • ½ ½ Pomegranate fresh
  • 100g 3½ oz Pistachio nuts chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For this recipe you will require a 26cm tart tin with a loose bottom; mine is 30mm deep and a baking sheet; mine is aluminium and measures 38 x 32cm.

  2. Classic mode Step 2

    To make the pastry: Place all the dry ingredients in the bowl of your food processor and give them a quick pulse. Add the butter and pulse until the mixture resembles breadcrumbs.

    Ingredients for this step

    • 215g 7⅝ oz Plain white flour (we use Allinson) Plain white flour
    • 30g 1⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 120g 4¼ oz Butter (unsalted) cut into 1cm cubes
  3. Classic mode Step 3

    Tip the mixture into a large mixing bowl and add the egg and water. Bring together with your hands and then gently knead the mixture a couple of times to make a smooth pastry. Wrap in cling film and place in the fridge until required.

    Ingredients for this step

    • 2 2 Egg yolk(s) (free range) medium
    • 2tbsp 2tbsp Water cold
  4. Classic mode Step 4

    Preheat the oven to 180°C (160°C fan, 320°F, gas 4).

  5. Classic mode Step 5

    Put the white chocolate in a heatproof bowl with the double cream and place over a saucepan of simmering water.  Make sure the water doesn’t touch the bottom of the bowl. Stir until the chocolate has melted.

    Ingredients for this step

    • 100g 3½ oz White chocolate coarsley chopped
    • 200ml 6⅞ fl oz Double cream
  6. Classic mode Step 6

    Leave to cool for a couple of minutes, then add the mascarpone, vanilla and eggs, and whisk very lightly until combined. Try not to get air into the mixture.

    Ingredients for this step

    • 300g 10⅝ oz Mascarpone cheese
    • 1½tsp 1 .5tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
    • 3 3 Egg(s) (free range) medium
  7. Classic mode Step 7

    Pour two-thirds of the mixture into the pastry case and then add the raspberries, distributing them evenly. Add the rest of the mixture until you get to within 3mm of the top. Make sure the raspberries are submerged.

    Ingredients for this step

    • 250g 8⅞ oz Raspberries fresh
  8. Classic mode Step 8

    Place the tart tin on a baking sheet and bake for 25–30 minutes until the filling feels firm in the centre and you start to see a little cracking around the edges.

  9. Classic mode Step 9

    Place on a wire rack and leave to cool completely before removing the tart from the tin.

  10. Classic mode Step 10

    Using a wooden spoon, hit the back of the halved pomegranate over a bowl to knock the seeds out. Sprinkle the pistachios and pomegranate seeds over the tart.

     

    Ingredients for this step

    • ½ ½ Pomegranate fresh
    • 100g 3½ oz Pistachio nuts chopped