There is something utterly divine about the Pistachio Frangipane Tart with Whipped Pistachio Ganache Recipe that makes it a showstopper for any occasion. This tart combines a crisp, buttery crust with a luscious pistachio frangipane filling, all crowned by a luxuriously smooth whipped pistachio ganache. The delicate balance of flavors—from the nutty richness of the pistachios to the subtle sweetness and brightness of fresh raspberries—will have you swooning at every bite. If you’re a fan of elegant desserts that wow both the eyes and the palate, this is the recipe you’ll want to have on repeat in your pastry repertoire.
Ingredients You’ll Need
All the ingredients for this tart are simple yet wonderfully essential, each playing a vital role in crafting the perfect texture, flavor, and appearance. From the various pistachio elements that layer different intensities of nutty goodness, to the fresh cream and chocolate that build the ganache’s silky consistency, every component brings something unique to this recipe.
- White chocolate (3.5 oz, finely chopped): The base of our ganache, providing sweetness and a creamy texture.
- Heavy cream (1 1/4 cups, divided): Vital for a rich ganache and adding lightness when whipped.
- Pistachio cream or smooth pistachio butter (1/4 cup): Infuses the ganache with authentic, vibrant pistachio flavor.
- All-purpose flour (1 1/2 cups): Forms the foundation of the tart crust’s structure.
- Pistachio flour or finely ground pistachios (1/4 cup for crust; 1 1/2 cups for filling): Delivers that earthy, nutty flavor and moist texture in both crust and filling.
- Powdered sugar (1/4 cup): Adds just the right sweetness and helps with a tender crust.
- Fine sea salt (1/4 teaspoon for crust; 1/4 teaspoon for filling): Enhances all the other flavors beautifully.
- Unsalted butter (1 stick cold for crust; 1 stick at room temp for filling): The key to a flaky crust and a creamy frangipane.
- Large egg yolk (1 for crust): Binds the dough without toughening it.
- Ice water (2-3 tablespoons): Helps the crust dough bind perfectly without melting the butter.
- Granulated sugar (1/2 cup for filling): Sweetens the pistachio frangipane for the perfect balance.
- Large eggs (2 for filling): Adds richness and structure to the frangipane.
- Pistachio extract (1/2 teaspoon) or substitute with vanilla and almond extracts: Intensifies the pistachio flavor in the filling.
- Raspberry jam (6-8 tablespoons): Adds a tangy sweetness and a beautiful layer between crust and filling.
- Fresh raspberries (6 oz, divided): For juicy bursts of freshness and gorgeous garnish.
How to Make Pistachio Frangipane Tart with Whipped Pistachio Ganache Recipe
Step 1: Prepare Your Pistachios
Start by grinding the pistachios with flour to get the perfect flours needed for the crust and filling. This little prep move saves time and ensures your tart fills with consistent nuttiness. If you have pistachio flour already, you can skip this step—easy-peasy!
Step 2: Make the Pistachio Whipped Ganache
This ganache is what takes the tart to stratospheric levels of decadence. Gently heat half the heavy cream and pour it over finely chopped white chocolate. Let it melt into a smooth, glossy ganache, then whisk in the pistachio cream. The final trick is folding in the cold remaining cream to give you that light, airy texture once whipped. Chill this mixture well for several hours, ideally overnight.
Step 3: Prepare the Tart Crust
Combining all-purpose flour, pistachio flour, powdered sugar, and salt creates the base of your crust. Cut cold butter into the mix until it resembles tiny lentils, then add egg yolk and ice water for just enough binding. After kneading and chilling the dough, roll it out thin and carefully place it in your tart pan. Blind bake with parchment and weights to achieve that perfectly crisp crust.
Step 4: Make the Pistachio Frangipane Filling
With your oven temp lowered, mix pistachio flour, all-purpose flour, and salt together, then cream butter and sugar until fluffy. Add eggs one at a time, alternating with the pistachio flour mixture, and finish with pistachio extract. Spread a thin layer of raspberry jam over the cooled tart crust, pipe or spoon in the rich pistachio filling, and scatter raspberries on top before baking. This step is where the magic happens—the fragrance and color will fill your kitchen with joy.
Step 5: Final Assembly with Whipped Ganache
Once your tart has cooled completely, whip the key-chilled ganache until it holds soft peaks. Pipe or spread this luscious topping elegantly over the tart, then add a final flourish of fresh raspberries and chopped pistachios. This beautiful finish is what makes the Pistachio Frangipane Tart with Whipped Pistachio Ganache Recipe so irresistibly memorable.
How to Serve Pistachio Frangipane Tart with Whipped Pistachio Ganache Recipe
Garnishes
Fresh raspberries and chopped pistachios are classic garnishes that not only give the tart a pop of color but also add fresh texture and crunch. You can also lightly dust the top with powdered sugar to add a delicate wintery look. For a touch of elegance, edible flowers pair beautifully with this dessert.
Side Dishes
When serving this tart, consider pairing it with a crisp glass of sparkling wine or a fragrant cup of green tea. Both subtly complement the sweetness and nuttiness of the tart without overpowering it. A small scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream is also a delightful addition on the side.
Creative Ways to Present
For a stunning presentation, serve slices on simple white plates to highlight the tart’s vibrant colors. You can also drizzle a raspberry coulis around the plate or sprinkle extra chopped pistachios for texture. If you want to impress guests, consider plating individual tartlets topped with mini dollops of the whipped ganache and a few fresh berries.
Make Ahead and Storage
Storing Leftovers
Because of its delicate whipped ganache topping, this tart is best stored in the refrigerator and eaten within 2 days. Covering the tart properly can be tricky due to the soft ganache, so use a cake dome or a round container that fits the tart snugly to preserve freshness without squashing the topping.
Freezing
While the crust and filling freeze well separately, it’s not recommended to freeze the fully assembled tart with ganache. If you want to freeze parts, bake the crust and prepare the filling, freeze them separately, and assemble fresh ganache and decoration after defrosting.
Reheating
Because it’s a tart with whipped ganache, reheating isn’t necessary or recommended. If you prefer it slightly less chilled, simply remove from the fridge 15-20 minutes before serving to allow the flavors to shine without compromising the ganache’s texture.
FAQs
Can I substitute almond flour for pistachio flour?
Absolutely! Almond flour makes a great substitute if pistachio flour is hard to find. Just know that the pistachio flavor will be milder, so consider adding a little extra pistachio extract to boost the taste.
What if I don’t have pistachio cream or pistachio butter?
You can still make this tart if you can’t find pistachio cream by using finely ground pistachios mixed with a little melted butter or neutral oil. It won’t be quite as smooth but will still lend a wonderful pistachio flavor.
How long can this tart sit out before serving?
It’s best to keep this tart refrigerated because of the whipped ganache and frangipane filling, but it can sit out at room temperature for up to 2 hours safely before serving.
Can I make this tart gluten-free?
Yes! Swap the all-purpose flour in the crust and filling with a gluten-free flour blend that works well in baking. Just be mindful of the texture and consider adding a little xanthan gum if your blend doesn’t contain it.
Is there a way to make this tart ahead for a party?
Definitely. The ganache can be prepared and refrigerated up to 24 hours in advance. You can bake the crust and frangipane filling the day before as well, assembling and decorating just before serving for the freshest look and taste.
Final Thoughts
The Pistachio Frangipane Tart with Whipped Pistachio Ganache Recipe is more than just a dessert—it’s a celebration of flavors and textures that come together beautifully to create something truly special. Whether you’re baking for a gathering or just a fancy weekend treat, this tart brings warmth and joy to any table. I wholeheartedly encourage you to give it a try and watch as this luscious pistachio masterpiece steals the show and hearts alike!
Print
Pistachio Frangipane Tart with Whipped Pistachio Ganache Recipe
- Total Time: Approx. 12 hours (including chilling times)
- Yield: 10 servings
Description
This Pistachio Frangipane Tart with Whipped Pistachio Ganache is a decadent dessert combining a crisp pistachio-infused crust, a rich pistachio frangipane filling, and a luscious whipped white chocolate pistachio ganache topping. Accented with fresh raspberries and a layer of raspberry jam, this tart offers a perfect balance of nutty, creamy, and fruity flavors — ideal for special occasions or indulgent gatherings.
Ingredients
Ganache
- 3.5 oz good quality white chocolate, finely chopped
- 1 1/4 cups heavy cream, divided
- 1/4 cup pistachio cream or smooth pistachio butter
Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup pistachio flour or finely ground pistachios
- 1/4 cup powdered sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2–3 tablespoons ice water, as needed
Filling (Pistachio Frangipane)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups pistachio flour or finely ground pistachios (or a mix of pistachio and almond flours)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1/2 teaspoon pistachio extract (or 1 teaspoon vanilla extract plus 1/4 teaspoon almond extract)
Additional Ingredients
- 6 tablespoons raspberry jam (7–8 tablespoons if making a 10-inch tart)
- 6 oz fresh raspberries, divided
Instructions
- Prepare Pistachios: If using whole pistachios, grind 150 grams of pistachios with 2 tablespoons of all-purpose flour until finely ground for the filling. Set aside. Then grind 24 grams of pistachios with 2 tablespoons of flour to a finely chopped texture for the crust. This step avoids washing the processor twice.
- Make the Ganache: Place finely chopped white chocolate in a mixing bowl. Heat 1/2 cup of heavy cream until steaming and just starting to bubble around the edges; avoid boiling. Pour the hot cream over the chocolate and let sit for 30 seconds. Gently whisk in circles until smooth and fully melted. Whisk in pistachio cream or butter until combined. Add remaining 3/4 cup cold heavy cream. Cover with plastic wrap pressed onto the surface and refrigerate for 6-8 hours or overnight until fully chilled.
- Make the Tart Crust: In a food processor, combine all-purpose flour, pistachio flour, powdered sugar, and salt; pulse briefly to mix. Add cubes of cold butter and pulse a few times until the butter is pea-sized with no large chunks. Add egg yolk and 2 tablespoons ice water and pulse until the dough begins to clump. Add more ice water one teaspoon at a time if needed. Turn dough onto plastic wrap, form into a disk, wrap tightly and refrigerate for at least 30 minutes. Before rolling, let sit at room temperature for 10 minutes if chilled longer.
- Roll and Chill the Crust: On a floured surface, roll dough to a 14-15 inch circle 1/4 inch thick. Transfer gently to a 9 or 10-inch tart pan with removable bottom. Press dough into edges, trim excess with rolling pin. Refrigerate for at least 30 minutes or freeze 20 minutes until firm.
- Blind Bake the Crust: Preheat oven to 375°F. Remove crust from fridge and place on baking sheet. Prick bottom with fork multiple times. Line crust with crumpled parchment and fill with pie weights, dried beans, or granulated sugar. Bake 16-18 minutes until edges lightly brown. Remove weights and parchment carefully, then bake another 8-10 minutes to dry crust. Cover edges with foil if browning excessively. Cool on wire rack.
- Prepare the Pistachio Filling: Reduce oven to 350°F. In a bowl, whisk pistachio flour (or combined nut flours), all-purpose flour, and salt. Using a mixer or by hand, cream butter and granulated sugar until light and fluffy (3-5 minutes). Add eggs one at a time, mixing fully after each addition. Gradually mix in pistachio flour mixture until just combined. Stir in pistachio extract.
- Assemble Tart Filling: Spread raspberry jam thinly on the cooled tart crust base. Pipe or spread pistachio frangipane filling evenly over the jam layer. Evenly press about 5 oz fresh raspberries over the filling, reserving some to decorate later.
- Bake Tart: Bake for 35-40 minutes at 350°F until filling is puffed, set, and lightly browned at edges. Remove and cool completely on wire rack.
- Whip the Ganache: Remove plastic wrap from chilled ganache. Using an electric mixer, beat until thickened and soft peaks form. Work carefully to avoid over-whipping, which causes graininess.
- Decorate and Serve: Transfer whipped ganache to a piping bag and pipe decorative swirls or spread in rustic patterns on the cooled tart. Garnish with remaining fresh raspberries and chopped pistachios. Serve same day, or refrigerate covered for up to 2 days.
Notes
- Use high-quality white chocolate for a smooth and rich ganache.
- Pistachio cream or smooth pistachio butter can be found in specialty stores or made by grinding pistachios with a bit of oil.
- Allow eggs to reach room temperature for better incorporation in the filling.
- Blind baking the crust twice ensures a crisp bottom that won’t become soggy from the filling.
- Piping the frangipane over jam helps achieve an even layer without disturbing the jam.
- Cover tart edges with foil if they brown too quickly during baking to prevent burning.
- Ganache whips faster than cream; monitor closely to avoid over-beating.
- Make sure ganache is fully chilled before whipping for best texture.
- The tart is best eaten the same day to enjoy the delicate ganache texture, but it can be refrigerated for short-term storage.
- Prep Time: 1 hour 20 minutes (plus 6-8 hours chilling overnight for ganache, and additional chilling times for dough)
- Cook Time: 1 hour 5 minutes (including blind baking and tart filling bake time)
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
