I first made the white chocolate lemon pastry cream in this Raspberry White Chocolate Tart for one of my bakes on the Great American Baking Show. I love this flavor combination and I think you will too.
This Raspberry White Chocolate Tart has three main components:
- Pistachio Tart Crust
- White Chocolate Pastry Cream
- Fresh Raspberries
Each of these components can be made in advance and then the tart is assembled a few hours before you are ready to serve. If you don't have raspberries try another fruit - strawberries or blueberries.
How to Make the Pistachio Tart Crust
This Pistachio Crust is adapted from America's Test Kitchen French Apple Tart and super easy to make. I replaced part of the flour (by weight) with toasted pistachios. The flour, pistachios, and sugar are processed in a food processor until the nuts are finely chopped. Add the melted butter and stir together with a spatula until it is thoroughly combined and no bits of flour remain. Press the dough into a tart pan with a removable bottom.
I love this tart crust recipe and have used it several times for different tarts. It's a very versatile recipe. The flavor can be easily modified with nut flours or chopped herbs depending on the filling. See my recipe for Rhubarb Tart to get the base recipe and try your own variations.
How to Make Pastry Cream
Pastry cream is one of the building blocks of baking. The combination of whole milk and egg yolks produces this incredibly rich and creamy dessert that can be
Pastry cream is made by tempering egg yolks with hot milk and then cooking this combination of ingredients over medium heat while stirring constantly until it begins to thicken. You do want the mixture to boil in order to cook way the flour and cornstarch flavors
I took the basic recipe for pastry cream and amped it up by first steeping lemon zest in the milk. When the pastry cream was fully cooked I added melted white chocolate and lemon juice. I love this flavor combination. The creaminess of the white chocolate with the tang of the fresh lemon. Pastry cream is so good and so versatile.
Assembling the Raspberry White Chocolate Tart
Once the two main components are completed - the Pistachio Tart Crust and the White Chocolate Pastry Cream - it is time to assemble the tart. Arrange the raspberries or whatever fruit that you are using in any pattern you choose. You can cover the entire surface of the tart or just a portion.
The glaze is made from raspberry jam, that is strained to remove the seeds and simple syrup. The simple syrup thins out the raspberry puree, without making it watery and it adds the right amount of sweetness to the tart. I use this simple syrup for multiple things. Because it can sit on the counter, I grab it when I need to moisten and flavor cake layers. If you make a large quantity it can also be used to make lemonade or sweet iced tea.
Once the fruit is on the tart, use a pastry brush to lightly brush the fruit. Refrigerate the tart until you are ready to serve.
I hope you enjoy. Leave a comment here at the site or at IG @bakesbybrownsugar and let me know what you think.
- 9-inch Tart Pan with Removable Bottom
- Food Processor
- Digital Scale
- 1 cup (142 grams) all-purpose flour
- 1/2 cup (56 grams) shelled toasted pistachios Trader Joe's recommended
- 5 tablespoons (63 grams) white granulated sugar
- 10 tablespoons (142 grams) unsalted butter melted
- 1/2 cup (50 grams) white granulated sugar
- 1/2 cup water
White Chocolate Lemon Pastry Cream
- 1 cup (250 grams) whole milk
- 2 tablespoons (28 grams) unsalted butter 82% butterfat preferred
- 5 tablespoons (63 grams) white granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon cake flour
- 4 (80 grams) large egg yolks
- 2 teaspoons lemon zest one small lemon
- 4 ounces (113 grams) white chocolate
- 2 tablespoons fresh lemon juice
- 2 cups (10 ounces/284 grams) fresh raspberries
- 1/4 cup raspberry jam
- 2 tablespoons simple syrup
For the Pistachio Tart Crust
- Preheat the oven to 350°For this recipe use a 9-inch tart pan with a removable bottom. Do not butter the tart pan.
- Put the flour and toasted pistachios in a food processor and process until the pistachios are well ground and only a few small pieces remain. Add the sugar and salt and pulse a few times until the ingredients are well combined.
- Pour the flour-nut mixture into a medium bowl and add the melted butter. Mix together with a rubber spatula until the dough forms a cohesive ball and no bits of flour remain. Using your hands press 2/3 of the dough into the bottom of a 9-inch tart pan. Press the remaining dough into the fluted sides.
- Place the tart pan on a rimmed baking sheet and bake until the crust is golden brown, about 30-35 minutes. Rotate the pan halfway through the baking. Remove the tart from the oven and cool room temperature. If using the next day, cover with plastic wrap.
For the Simple Syrup
- Add the sugar and water to a small saucepan. Stir together and then bring to boil. Remove the syrup from the heat and pour into a clean glass jar. Allow the syrup to cool to room temperate. The simple syrup can be stored at room temperate for a few weeks.
For the White Chocolate Lemon Pastry Cream
- Place a medium sized bowl with a fine mesh strainer near the stove. Line a glass or metal pie plate with plastic wrap and set it near the stove.
- Put water into a small saucepan and bring to a simmer. Place 3 ounces of chopped white chocolate in a small bowl and place it over the simmering water and melt the chocolate. Do not allow the water to boil.
- In a 3-quart non-reactive saucepan combine 3/4 cup milk, the butter, lemon zest and 3 tablespoons (39 grams) of sugar. Whisk together and heat over medium heat. Heat the milk mixture until bubbles start to form around the edges of the milk and steam begins to rise from the surface.
- Separate the eggs and place the egg yolks in a small bowl. Save the egg whites for a cake, macarons or Swiss Meringue buttercream.
- In a medium bowl whisk together the cornstarch and the flour and 2 tablespoons (26 grams) of sugar. Add 1/4 cup of milk, whisk together and then whisk in the egg yolks.
- Remove from heated milk mixture from the heat and slowly add half of it to the egg mixture whisking the entire time to temper the eggs. Pour the egg-milk mixture back into the saucepan with the milk and over the medium heat whisk continuously until the mixture thickens and has started to boil. Immediately remove from the heat.
- Strain the pastry cream through a fine mesh strainer into a medium sized bowl. Add the melted white chocolate and stir until fully incorporated. Add the lemon juice and stir until well combined.
- Pour the pastry cream into the plastic-lined pie plate, cover with another piece of plastic wrap lightly pressing it into the surface of the pastry cream and place it in the refrigerator to cool.
For the Raspberry Glaze
- Strain the raspberry jam to remove the seeds. Add 2 tablespoons of simple syrup.
Raspberry Tart Assembly
- Scrape the cooled lemon white chocolate pastry cream into the cooled pistachio tart crust. Smooth the surface with an offset spatula. Refrigerate until ready to decorate with the raspberries.
- Arrange the raspberries in any way you choose – circles, straight lines or simply pour the berries on stop. Brush the berries with the raspberry glaze. Sprinkle with chopped toasted pistachios. Refrigerate until ready to serve.