It's been a few months that I dream to test the pistachio paste. Ingredient in such unlikely and not found, this is a good example. I had to wait to go to Etienne Marcel to buy from G.Detou favorite food wholesaler bloggers (Perhaps because it is the only one that also sells retail). I bought hoping I'd like it, because the pot is huge (while as the taste is very strong that it is used sparingly). My goal was to taste the agreement pistachio raspberry: huumm, just crazy… A great investment!
Serves 6/8 people
- 1 pastry
- 250g frozen raspberries
- 1 egg
- 60g almond powder + 3 teaspoons of dough colored pistachio (or 30g of almonds + 30 g unsalted pistachios powdered )
- 50g butter
- 50g sugar
- 2 tablespoons brown sugar
Pre-heat the oven to 180°C/Gas 4.
Prepare the almond cream: Melt butter and let cool a few moments. In a bowl, whisk the egg and sugar until the mixture whitens. Add melted butter and ground almonds and 3 teaspoons colored pistachio paste and mix gently.
Roll out the pastry in a pie pan and fill with almond cream / pistachio. Add raspberries regularly by pressing lightly in cream.
Bake for 40 minutes until the pastry is cooked.