With a nutty pistachio-almond frangipane filling, a flaky gluten free tart crust base, and a vibrant raspberry topping, this irresistible gluten free tart is one of a kind for its flavor combinations.
Pistachios and raspberries make an excellent pairing because they have a unique nutty flavor, and raspberries have a sweet-tart profile.
Contrasting Colors, Perfect Flavor
The vibrant green color of pistachios visually complements the deep red of raspberries, making dishes or desserts featuring this duo both tasty and aesthetically appealing.
This gluten free fruit tart blends the nuttiness and tangy-sweet fruity elements. These are all essential elements for gluten and dairy free desserts that need robust flavor and layers of texture.
The Components of this Gluten Free Tart
To make this incredible raspberry with pistachio-almond frangipane, you’ll need:
- Crushed Pistachio Nuts. These are for a crunchy topping and garnish that adds texture.
- Pistachio-Almond Frangipane. It’s a mixture of almond cream and pistachio paste or pistachio butter.
- Gluten Free Tart Crust Dough. The tart’s crumbly base is similar to this gluten free tart crust recipe.
- Fresh Raspberries. The perfect fruit to complement the pistachio nuts.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Schar Gluten Free Bread Flour | King Arthur GF Bread Flour* or Caputo GF Flour* |
| Oat Milk | Alpro Soy or Rice Milk |
| Naturli Vegan Block | Miyokos Vegan Butter |
| White Granulated Sugar | Brown Granulated Sugar |
| Pistachio Paste | Pistachio Butter (100% pure pistachios) |
| *Contains gluten free wheat |
Step By Step Process
Preparing The Pistachio-Almond Frangipane
- Put the sugar and softened butter into the mixing bowl. Whip using a hand mixer for two to three minutes until smooth.
- Add the almond powder and then the eggs one at a time. Whip until the eggs are fully incorporated.
- Add the oat milk and gluten free flour, then whip until well mixed.
- Finally, add the pistachio paste and mix until well combined.
Making The Gluten Free Tart Crust
- Mix other dry ingredients with the flour on a work surface or silicone pastry mat, then make a well in the center.
- Add the vegan butter and eggs, then mix with your fingers or a pastry scraper until the dough becomes coarse crumbs.
- Quickly knead the dough until it holds together. Shape it into a ball, then wrap with cling film, and chill for an hour.
- Roll the chilled crust dough between two sheets of parchment paper.; aim for a thickness of 3-4 mm (1/4 inch) using dough measuring strips for equal thickness.
- Prepare a 20 cm x 4 cm deep (8 in x 1.6 in) cake ring or springform cake pan. Carefully lift the dough to a tart ring or cake pan. Press the corners and edges. Check the bottom for any holes, then trim the edges. Chill for 10 minutes to rest the dough.
- Fill the chilled shortcrust dough with pistachio-almond frangipane. Use a spoon or offset spatula to level the top.
- Bake for 15 to 18 minutes in a preheated 185°C (365°F) oven. Place baked tart on a wire rack and cool at room temperature.
Assembling The Tart
- Remove the cake ring and move the tart to a cake board or a plate. Spread the raspberry jam on top of the cooled baked tart.
- Arrange the raspberries (up-side-down) on top to fill and cover the tart, then sprinkle the crushed pistachio nuts.
- Chill the fridge for 30 minutes before cutting and serving.
Raspberry & Pistachio-Almond Frangipane Gluten Free Tart
This gluten free tart recipe blends the nutty flavor of pistachio and almond frangipane with the tart sweetness of fresh raspberries.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- Hand mixer
Ingredients
Pistachio-Almond Frangipane
- 100 g softened vegan butter
- 100 g sugar
- 100 g of almond flour
- 20 g gluten free flour
- 20 g oat milk room temp
- 2 eggs room temp
- 100 g pistachio paste or 100% pistachio butter
Gluten Free Tart Crust & Toppings
- 300 g Schar Bread Mix flour or Caputo GF Flour
- 100 g salted vegan butter – cold and cut into cubes
- 100 g sugar
- 1 pinch salt
- 120 g egg 2 large eggs
- 100 g raspberry jam
- 400 g fresh raspberries
- 50 g roasted pistachio nuts crushed
Instructions
Pistachio-Almond Frangipane
- Put the sugar and softened butter into the mixing bowl. Whip using a hand mixer for two to three minutes until smooth.
- Add the almond powder and then the eggs one at a time. Whip until the eggs are fully incorporated.
- Add the oat milk and gluten free flour, then whip until well mixed.
- Finally, add the pistachio paste and mix until well combined.
Gluten Free Tart Crust
- Mix other dry ingredients with the flour on a work surface or silicone pastry mat, then make a well in the center.
- Add the vegan butter and eggs, then mix with your fingers or a pastry scraper until the dough becomes coarse crumbs.
- Quickly knead the dough until it holds together. Shape it into a ball, then wrap with cling film, and chill for an hour.
- Roll the chilled crust dough between two sheets of parchment paper.; aim for a thickness of 3-4 mm (1/4 inch) using dough measuring strips for equal thickness.
- Prepare a 20 cm x 4 cm deep (8 in x 1.6 in) cake ring or springform cake pan. Carefully lift the dough to a tart ring or cake pan. Press the corners and edges. Check the bottom for any holes, then trim the edges. Chill for 10 minutes to rest the dough.
- Fill the chilled shortcrust dough with pistachio-almond frangipane. Use a spoon or offset spatula to level the top.
- Bake for 18 to 20 minutes in a preheated 185°C (365°F) oven. Place baked tart on a wire rack and cool at room temperature.
Assembling The Tart
- Remove the cake ring and move the tart to a cake board or a plate. Spread the raspberry jam on top of the cooled baked tart.
- Arrange the raspberries (up-side-down) on top to fill and cover the tart, then sprinkle the crushed pistachio nuts.
- Chill the fridge for 30 minutes before cutting and serving.
Notes
- Keep all ingredients as cold as possible when making the dough for a flakier crust and easy handling.
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