Pistachio sablé breton tart with fruits

Pistachio Sablé Breton:

Place the soft butter and powdered sugar into the mixer bowl. Beat the mixture until the butter becomes light and fluffy—this may take up to several minutes. Then, add the egg yolks, pistachio paste, and pistachio flour. Mix for 2–3 minutes. Don’t worry if the mixture appears curdled—that’s normal.

Add the all-purpose flour and baking powder to the creamed mixture. If you want a vanilla aroma, add the seeds from a vanilla bean at this stage. Mix until you achieve a uniform consistency. The finished dough should resemble wet sand.

Prepare the pastry ring. Transfer the sable dough into a piping bag and pipe it into the mold. You can also spread it with a spoon, ensuring the surface is smooth. In my case, the dough filled ¾ of the ring’s height—keep in mind that it will rise while baking, so if using a lower ring, don’t fill it to the top.

Place the prepared mold into a preheated oven at 190°C and bake for about 12 minutes. The baked crust should have a golden color.

Pistachio Cream:

Soak the gelatin in cold water and set it aside for a few minutes to bloom. Meanwhile, heat the cream until it’s hot but not boiling.

Place the chocolate, pistachio paste, and bloomed gelatin into a tall container. Pour the hot cream over it and blend thoroughly until smooth. Then, add the remaining cold cream and blend again until the ingredients are fully combined.

Cover the mixture with plastic wrap, making sure it touches the surface, and refrigerate for at least 12 hours. After chilling, whip the pistachio cream with a mixer on medium speed for a few minutes until it becomes fluffy.

Raspberry Compote:

Heat the raspberry purée to 35°C. Mix the NH pectin with the sugar, then gradually add it to the purée, stirring constantly. Bring the mixture to 82°C, stirring vigorously to avoid lumps.

Transfer the finished compote to a container and set aside to cool.

Assembly

Remove the baked tart base from the pastry ring and transfer it to a pastry board. Pour the slightly warm raspberry compote onto the tart base, then place it in the refrigerator to set.

In the meantime, whip the pistachio cream with a mixer on medium speed until fluffy. Transfer it to a piping bag with your favorite piping tip. Once the compote has set, pipe the cream onto the tart, creating decorative patterns.

Decorate the tart with fresh fruits—strawberries, raspberries, and blueberries. Sprinkle with chopped pistachios. Place the tart in the refrigerator to allow the cream to firm up.

Store the finished tart in the fridge for up to 3 days.

Are you going to make it with me? If you used my recipe, make sure to let me know in the comments. You can tag me on Facebook or Instagram @nieladawypiek.

If you have any questions about the recipe, feel free to ask!