Almond Pistachio Bliss: A Berry-licious Tart

Almond Pistachio Bliss: A Berry-licious Tart

Gather 'round, my fellow sweet-toothed adventurers, as we dive into the almondy, pistachio-packed world of my Almond Pistachio Bliss Tart. It’s a berry-licious journey where tangy blueberries meet a nutty, sweet embrace, all nestled in a buttery crust. Here’s how you can create this slice of heaven in your kitchen!

Ingredients:

For the Crust:

• 1.5 cups (210g) all-purpose flour
• 3 tbsp (30g) powdered sugar
• 150g cold butter, cut into cubes
• 3 tbsp ice water (plus an extra tbsp if needed)

For the Almond Cream:

• 1+3/4 cups (180g) ground almonds
• 1.5 cups (180g) powdered sugar
• 180g soft butter
• 1 tsp vanilla paste
• 2 large eggs
• 1 tbsp rose water concentrate (optional)
• 3 tbsp unsweetened pistachio paste
• 2 tbsp (20g) flour

For Topping:

• 1 small box of fresh blueberries (125g, can also use frozen)
• A handful of sliced almonds

For Garnish:

• Powdered sugar

Instructions:

1. In a food processor, pulse flour, powdered sugar, and butter until crumbly.
2. Add ice water and pulse until a dough forms, adding more water if necessary.
3. Roll out on a well-floured parchment paper into a circle and use it to line tart rings or a baking dish.
4. Prick the base with a fork and freeze for 30 minutes.
5. For the almond cream, mix butter, ground almonds, powdered sugar, vanilla, eggs, rose water, pistachio paste, and flour until smooth.
6. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
7. Fill the frozen crust with almond cream, smooth the top, then sprinkle with blueberries and sliced almonds.
8. Bake for about 30 minutes until the tart turns golden.
9. Cool, dust with powdered sugar, and serve.