8 Serves
100 Mins
10 g
37 g
21 g
Prepare the tart crust by rolling out the dough and pressing it into the tart pan, then blind bake in the oven until golden.
Ingredients, vitamins, and health benefits
Tart Crust
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
65 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
231 mg / 1,250 mgPotassium
519 mg / 4,700 mgSodium
1 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a mixing bowl, combine the pistachio cream and pistachio flour to create a smooth, uniform filling.
Spread the pistachio mixture evenly into the cooled tart crust and arrange fresh raspberries on top.
Bake the assembled tart in the oven until the filling is set, then remove and allow to cool completely on a wire rack before serving.
Pistachio Cream
Pistachio Flour
Fresh Raspberries
Vitamin A
12 µg / 900 µgVitamin C
10 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
65 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
231 mg / 1,250 mgPotassium
519 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g