Last week I woke up with the biggest urge to bake a tart. After all of you gave a warm welcome to the rhubarb tart (the last post) I thought I’d give another try to the fluted-side pan but now with even more spring injected into it. Edible flowers included. This is a classic french dessert minus the dairy. Love the nuttiness of the crust combined with the tart filling and the fragrant raspberries, not without a touch of sweet white chocolate, of course.
Get the recipe after the jump!
Pistachio Lemon Raspberry Tart (Dairy Free)
Makes one 8 inch tart
– 2 cups + 2 tablespoons all-purpose flour
– 1/4 cup ground pistachios
– 1/2 cup + 1 tablespoon coconut oil – hard (if it’s too liquidy at room temp, put in the fridge for a few minutes until it’s solid but not rock hard).
– 1/2 teaspoon salt
– 1 tablespoon sugar
– 1/3 – 1/2 cup ice water
– Parchment paper circle cut to the diameter of the pan
– Pie weights or pie baking beans
– 1 1/2 cups coconut milk
– 1/4 cup freshly squeezed lime juice
– 1/4 cup freshly squeeze lemon juice
– 1 teaspoon lemon zest
– 1 oz cointreau or other orange liqueur (optional)
– 1 whole large egg + 3 egg yolks
– 1/4 cup sugar
– 1/2 teaspoon vanilla extract
– 2 pints raspberries
– 1/2 cup melted white chocolate
– Icing sugar to sprinkle
Make the tart shell:
1.Preheat the oven at 350F. In a large bowl mix the flour, ground pistachios, salt, and sugar. Then using a pastry blender or food processor incorporate the coconut oil, remember it must be solid (like chilled butter). Work the oil into the flour mix until it looks like fine sand (squeeze some of it in your hand and if it’s stick together you’re good to go). Add 1/3 cup of ice water and mix until the dough forms. If it’s too dry add 1 more tablespoon of water until dough comes together. Dough should be still somewhat flaky and not sticky or wet. Form a ball, cover with plastic film and refrigerate for 20 minutes.
2. Remove chilled dough from the fridge and on a lightly floured surface roll the dough into a disk, big enough to cover your pan. Roll the dough onto your rolling pin and unroll onto the pan (don’t stretch it). Tuck in the corners and make a little lip at the top (looks more rustic and prevents it from any shrinking). Place pan with dough in the fridge and let it sit for 15 min.
While the tart is chillin’ make the fillin’
Combine all filling ingredients until sugar is dissolved and the coconut milk is no longer lumpy. Set aside.
3. Remove chilled dough shell from the oven, prick bottom with a fork, place the parchment circle on the bottom and top with pie weights. Bake for 20 min or until bottom is dry and pale white and the sides start to colour a bit (blind/partial baking). Make sure the bottom is not raw as this would make a very chewy tart. When ready, carefully remove from the oven, remove parchment paper and weights and pour lemon filling in it. Bake again until filling sets, about 25-30 min. To test, gently tap the pan, a little jiggle is good, too much jiggle means it need more time.
TIP: if your filling hasn’t set yet and the sides start to brown, simply loosely place a piece of aluminum foil on top of the tart to protect it from burning.
4. Remove tart from the oven and let cool completely, then refrigerate for a minimum of 2-3 hours so it sets completely. Once it’s set, place washed raspberries on top, sprinkle with icing sugar, and top with melted white chocolate. If you have any extra pistachios you can add some too (extra crunch!).
Serve and dig in! Love how fresh this dessert is, it’s like a lemonade on a plate.