58 Yotam Ottolenghi

A sweet treat using pistachios.

PISTACHIO & RASPBERRY TART SERVES 10-12

1 cup (150g) plain flour, plus

1 tbs extra, as needed

1 tbs (20g) caster sugar 1 tsp finely grated lemon zest

80g cold unsalted butter, cut into 2cm pieces

1/4 tsp white wine vinegar

Creme fraiche, to serve

PISTACHIO FILLING

2 1/2 cups (375g) shelled pistachios

60g unsalted butter, melted

1 tsp lemon zest, plus 1 tbs lemon juice

1 tsp vanilla extract

1/ 8 tsp almond extract

3 large eggs

2/ 3 cup (150g) caster sugar

1 tbs (15g) plain flour

1 cup (150g) fresh raspberries

To make the pastry, place flour, sugar,

1/4 tsp salt flakes, lemon zest and butter in a food processor and blitz for about 15 seconds, until it reaches the consistency of fine breadcrumbs. With the machine running, add vinegar and then add 2-3 tbs iced water slowly, 1 tbs at a time, until mixture comes together (you may not need all the water). Form dough into a ball, enclose in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured work surface, roll out dough to form a circle about 33cm wide and 2mm thick. Carefully transfer the dough (wrap it around a rolling pin, if that helps you) to a 26cm round fluted loose-base tart pan with 3cm high sides. Press the dough securely into the corners of the pan and trim the crust 5mm above the rim of the pan, then refrigerate for 30 minutes.

Preheat oven to 200°C. Line the dough with a large piece of baking paper and fill the tart with dried beans or pastry weights. Place on a tray and bake for 25 minutes, or until pastry is golden brown around the edges. Remove beans and paper and continue to bake the pastry for 8 minutes until the base is golden brown. Remove from oven and set aside.

Lower oven temperature to 170°C. For the pistachio filling, spread pistachios out on a baking sheet and roast for 8 minutes, until they are hot but haven’t taken on any colour. Remove from oven and carefully transfer 3/4 cup (105g) nuts to a cutting board and set aside. Immediately blitz remaining nuts in a food processor while they are still hot. Keep the machine going for 6-8 minutes, scraping down the sides of the bowl a few times when the nuts stop moving, until you get a thick smooth paste and the nuts begin to ball up in the bowl. Add melted butter, lemon zest, juice, vanilla extract, almond extract and 1/8 tsp salt and pulse a few times until combined. Roughly chop the reserved pistachios.

Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for 3-4 minutes, until soft peaks form. Reduce speed to medium and slowly add the sugar until incorporated. Add flour, pistachio paste and chopped pistachios and mix on low until combined. ( You may need to scrape the pistachio paste off the bottom of the bowl.) Pour the mixture into the tart shell, spreading it out evenly. Scatter the raspberries over the filling and bake for about 35 minutes, until golden-brown around the edges, pale golden in the centre and set.

Remove from oven and cool completely in the pan. Once cool, the tart can be transferred to a platter to slice. The filling should be soft, but still hold its shape when sliced. Serve with creme fraiche.