Pistachio and Raspberry Tart with Baby Arugula

The Homestretch

"Instructor and pastry chef Marnie Fudge with Cuisine and Chateau has a great recipe for a tart using fresh raspberries."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Fill the cooled tart shell with the chilled pastry cream.
  2. Return the tart to the fridge for 20 minutes to set the filling.
  3. In a small bowl whisk together the oil and the honey, then add the arugula and toss the arugula in the oil/honey mixture until well coated.
  4. Place the greens on top of the pastry cream and then sprinkle the raspberries on top.
  5. Serve immediately.
  6. If desired, sprinkle with icing sugar prior to serving.
  7. For the Pistachio Pastry Cream
  8. Combine the milk, half of the sugar and the split and scraped vanilla bean in a large saucepan and bring to a simmer.
  9. Meanwhile, in a heatproof bowl, combine the sugar with the cornstarch and the eggs and yolks and whisk vigorously until pale. While whisking the egg and sugar mixture slowly, pour in the hot milk in a steady stream, all the while whisking so as not to curdle the eggs.
  10. Pour all of the milk/egg mixture back into the saucepan and slowly bring this to a boil, all the while continuously stirring.
  11. Allow the mixture to boil (don’t stop stirring) for approx. 1 minute.
  12. Remove from heat, pour into a heatproof bowl and stir in the butter.
  13. Allow mixture to cool before folding in the pistachios and almond extract.


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