Chocolate raspberry pie

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 …
Category : Pies
Difficulty : Confirmed
Servings : 8 people
Preparation time : 1 hour 15 minutes
Cooking time : 20 minutes
Rest time : 4 hours
Total time : 1 hour 35 minutes
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5 de 1 vote

Chocolate raspberry pistachio pie


  • 26 cm diameter pie dish


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


  • 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.
The video is in French, but you can see the English subtitles.
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