✨Raspberry-Pistachio Frangipane Tart 🍰

🧁Ingredients
For the shortcrust pastry:
❤️200 g butter
❤️80 g sugar
❤️330 g flour
❤️1 egg
❤️1 pinch of salt

For brushing the pastry:
❤️20 g egg yolk
❤️20 g cream

👩🏻‍🍳 Preparation of the shortcrust pastry:
1️⃣ Mix flour, sugar and salt in a food processor.
2️⃣ Add cold butter in cubes gradually and incorporate it.
3️⃣ Add the egg and knead briefly until a smooth dough is formed.
4️⃣ Place between two sheets of baking paper and flatten it.
5️⃣ Let it rest in the refrigerator for 30 minutes.
6️⃣ Pour the dough into a prepared tart pan, trim the edges and prick the bottom several times with a fork.
7️⃣ Bake in a preheated oven at 170 °C top/bottom heat for about 15 minutes blind-baked.
8️⃣ Let it cool slightly, then brush with the egg yolk-cream mixture.
9️⃣ Bake for another 15-20 minutes until the bottom is golden brown.

❤️Pistachio Frangipane Filling:
❤️100 g ground pistachios
❤️100 g soft butter
❤️100 g icing sugar
❤️1 egg
❤️1 tbsp flour

Preparation:
Whisk all ingredients in a bowl until creamy.
Fill the mixture into a piping bag and pipe onto the pre-baked pastry base.
Bake at 160 °C top/bottom heat for about 15-20 minutes until the filling is lightly golden brown.

❤️Raspberry Sauce:
❤️3 tbsp sugar
❤️1½ tbsp (heaped) cornstarch
❤️2 tbsp water
❤️Fresh or frozen raspberries (as needed)

Preparation:
1️⃣ Heat the raspberries and sugar in a small pot.
2️⃣ As soon as it boils, stir in the cornstarch with water and add it while stirring.
3️⃣ Continue to simmer until the sauce thickens.
4️⃣ Remove from the heat, let it cool and stir occasionally to prevent a skin from forming.

Fill the sauce into a piping bag and pour it over the baked Frangipane layer.
Cool the tart in the refrigerator for at least 30 minutes.

✨Tip: Garnish with fresh raspberries and chopped pistachios – for a beautiful, delicious finish! 💖