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Pistachio Frangipane Tart with Whipped Pistachio Ganache Recipe

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4.3 from 13 reviews

  • Author: Sara
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://sarabaking.com/pistachio-frangipane-tart-with-whipped-pistachio-ganache-recipe/