1850 recipes · 72 chapters
Pistachio and Raspberry Tart
Inspired by techniques from NYT Cooking.
Fruit tart · Pistachio · Middle Eastern
A crisp lemon pastry case filled with a rich baked pistachio paste and scattered with raspberries.
Prep50 min
Cook1 h 15 min
Total2 h 5 min
DifficultyMedium
Per serving457 kcal
PremiumVegetarian
ServingsMakes 10
GlutenCrustaceansEggsFishPeanutsSoybeansMilkTree nutsCeleryMustardSesameSulphitesLupinMolluscs
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Method
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Free sugars
Sugar (daily guide)
17.1 g per serving
34.2 % of the 50 g daily maximum · 68.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- cling film
- rolling pin
- 23 cm fluted tart tin, 2.5 cm deep
- baking paper
- baking beans
- 2 baking trays
- chopping board
- stand mixer with whisk
- silicone spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 457 kcal |
| Protein | 11.3 g |
| Carbohydrate | 41.6 g |
| of which sugars | 20.6 g |
| of which free sugars | 17.1 g |
| Fat | 29.1 g |
| of which saturates | 9.7 g |
| Fibre | 5.1 g |
| Salt | 0.28 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
