Pistachio Raspberry Tart Recipe

Make pistachio paste

Place toasted pistachios and 2 tablespoons sugar in a food processor. Pulse until a coarse paste forms, then stream in 2 teaspoons neutral oil and continue processing until very smooth, scraping bowl as needed (about 3–4 minutes). Set aside.

Bloom gelatin and melt chocolate

If using powdered gelatin, sprinkle 1/2 tsp into 2 tablespoons cold water and let bloom for 5 minutes. Warm 1/4 cup heavy cream with 1/4 cup milk until just steaming (do not boil). Remove from heat and add 6 oz chopped white chocolate; let sit 1 minute then stir until smooth. Stir in bloomed gelatin until dissolved and add 1/8 tsp salt. Stir in the pistachio paste until fully incorporated and smooth. Let cool to about 90°F (warm but not hot).

Whip cream and fold

Whip 1 cup heavy cream to soft-medium peaks. Fold one-third of whipped cream into the white chocolate-pistachio base to lighten, then gently fold in the remaining cream until homogenous and airy. Chill in refrigerator to set slightly (30–45 minutes) prior to assembly.

Make tart dough (pâte sucrée style)

In a mixing bowl, combine 1 1/4 cups flour, 1/4 cup powdered sugar and 1/8 tsp salt. Cut in 6 tbsp cold cubed butter until the mixture resembles coarse crumbs. Add 1 egg yolk and 1 tablespoon cold water and mix just until the dough comes together. Form into a disk, wrap, and chill 30 minutes.

Blind bake tart shell

Preheat oven to 350°F (175°C). Roll dough to fit a 9-inch tart ring or 8–9 small tart rings; transfer and press into pan(s). Line with parchment and fill with pie weights or dried beans. Blind bake 12–15 minutes, remove weights and parchment, then bake 5–7 minutes more until lightly golden. Let cool slightly.

Prepare frangipane and assemble

Beat 4 tbsp softened butter with 1/2 cup granulated sugar until pale and fluffy. Add 1 egg and 1/4 tsp almond extract, then fold in 3/4 cup almond flour until smooth. Spread a thin layer of lilikoi curd (see lilikoi section) on the baked tart shell to protect from sogginess (about 2–3 tbsp). Pipe or spoon frangipane evenly into the shell. Arrange fresh raspberries (about 1 cup) over the frangipane, pressing down gently so they are partially submerged.

Bake frangipane tart

Reduce oven to 325°F (160°C). Bake assembled tart 20–25 minutes until frangipane is set and golden at edges. Remove and cool on a rack. Once cool, chill briefly before finishing.

Infuse and prep

Preheat oven to 350°F (175°C). In a small saucepan, combine 1/2 cup granulated sugar and 1 tsp dried lavender. Rub the sugar and lavender together with your fingers to release oils. Sift 1/2 cup cake flour and set aside.

Whip egg whites

Separate 3 eggs. In a clean bowl, whisk egg whites with 1/8 tsp cream of tartar until soft peaks form. Gradually add 2 tbsp of the lavender-infused sugar and continue whipping to stiff glossy peaks.

Combine yolks and fold

In another bowl, whisk the 3 egg yolks with remaining lavender sugar and 1/4 tsp vanilla until thick and pale. Gently fold the yolk mixture into the whipped whites, then sift the flour over the batter and fold gently until no streaks remain. This batter will be light and aerated.

Bake sponge

Spread batter thinly (about 1/4 inch) on a parchment-lined half-sheet or in an 8x8 pan for a thicker sponge. Bake 8–12 minutes until springy and lightly golden. Immediately invert onto a rack, peel parchment, and let cool. Once cool, use a ring cutter to cut rounds sized to fit the tart (or trim to fit). If desired, gently aerate sponge by tapping and tearing into small pieces to create an aerated texture; reserve for plating on top of frangipane.

Make curd

In a heavy saucepan, whisk together 1/2 cup lilikoi pulp and 1/2 cup sugar. Add 2 whole eggs and whisk until smooth. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens and coats the back of the spatula (about 6–8 minutes). Do not boil. Remove from heat and stir in 2 tbsp cubed butter until glossy and smooth. If needed, add 1 tsp lemon juice to balance acidity. Strain through a fine sieve into a bowl, cover surface with plastic wrap and chill.

Layer and fill tart

Spread a thin layer (about 1–2 tablespoons) of chilled lilikoi curd into the cooled frangipane tart as a bright acidic contrast. Pipe or spoon the pistachio white chocolate mousse into the tart, filling to just below the rim (reserve some mousse for decorative dollops if desired).

Add sponge and garnish

Top the mousse with a round of the Maui ali’i lavender aerated sponge (press lightly so it adheres). Arrange 10–12 fresh raspberries on top and around the sponge. Sprinkle toasted chopped pistachios over the tart and optionally dust lightly with powdered sugar. Garnish with micro mint or edible flowers.

Chill and serve

Chill assembled tart at least 1 hour (better if 2) to allow mousse to set firmly. For chef's tasting portions, cut into 8 small slices or use small tart rings to portion. Serve chilled, removing rings if used, and finish plates with an extra spoon of lilikoi curd and a few preserved raspberries if desired.