This chocolate raspberry pie is a delight and combines the flavors chocolate raspberry and pistachio almond. Composed of a chocolate shortbread, a crisp pistachio almond and a raspberry chocolate ganache. This raspberry chocolate tart is an easy recipe to make but whose success is guaranteed …
Chocolate raspberry pistachio pie
Equipment
- 26 cm diameter pie dish
Ingredients
Chocolate dough pie crust :
- 200 g cake flour
- 120 g butter
- 50 g hazelnut meal
- 50 g icing sugar
- 3 g salt
- 1 egg
- 15 g unsweetened cocoa powder
Crispy chocolate pistachio :
- 35 g butter
- 35 g brown sugar
- 60 g flaked almonds
- 35 g chopped pistachios
- 8 g unsweetened cocoa powder
- 5 g cake flour
Raspberry chocolate ganache :
- 200 g raspberry puree
- 480 g dark chocolate 50% cocoa
- 70 g butter
- 200 g whole liquid cream
- 3 cl raspberry liqueur
Instructions
- For this chocolate raspberry pistachio pie, start by pouring the flour in a bowl, then add the sliced butter. Use your hands in order to obtain a sandy mixture.
- Sieve the nut powder, the salt, the castered sugar and the sugar free cocoa powder together, thne add an egg. Mix everything together with a spatula.
- Keep mixing with your hands, then put the mixture on your working area and mix using your palm to obtain an homogeneous chocolate sandy dough.
- Wrap the dough with some plastic wrap, then leave it to rest in the refrigerator for 2H minimum.
- Afterwards, butter a 26 cm diameter metal ring, then flatten the dough with a rolling pin until you obtain a 2 to 3 mm thickness.
- Wind the dough around the rolling pin without putting any pressure, then place it on the metal ring. Start by pushing carefully the dough to the bottom of the ring.
- Make 1 cm large edges by pressing the dough on the metal ring, then use the rolling pin to remove the surplus of dough.
- Pinch the edge of the dough using the thumb and forefinger to move it back up, with the help of the metal ring.
- Put the ongoing pie on a baking tray covered with greaseproof paper. Leave it to rest in the refrigerator for 30 min minimum.
- Put a a sheet of greaseproof paper at the bottom of the pie and fill it with baking marbles. Blind bake for 20 min in a 180 °C oven.
- At halfway through baking time, remove the paper with the marbles and keep baking for 10 minutes or so. Afterwards, put the pie on a metal grid and leave it to rest.
- Put the softened butter in a bowl, add the brown sugar and mix. Add the almonds, pistachios, the flour and the cocoa, then mix everything with a spatula.
- Butter a 22cm diameter metal ring that you place on a baking tray covered with greaseproof paper. Spread the mixture inside the ring and bake it for 20 min at around 170 °C.
- After removing the biscuit from the oven, remove the metal ring using the tip of a knife, then slide it on a metal grid.
- Leave it to rest at room temperature, then put it in the refrigerator for 30 min to facilitate future handling.
- Mix the raspberry mash and liquid cream in a saucepan and bring it to boil.
- Pour the mixture on the sliced dark chocolate, then mix to obtain an homogeneous ganache. Then leave it to rest until 45 °C.
- Add the sliced butter and mix until it is completely blended. Finish by adding the raspberry liquor.
- Put the pie on a plate then fill it with the chocolate and raspberry ganache. Level the top. Leave it in the refrigerator.
- Flip the almonds and pistachios biscuit using some cardboard, remove the paper, then flip it again to place it on the pie.
- Slide the biscuit at the center of the pie, then make a setting with raspberries and pistachios.
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