Pistachio Mascarpone Tart with Raspberry Whipped Cream, Gluten Free

This gluten free pistachio mascarpone tart with raspberry whipped cream is the ultimate treat for your taste buds! The creamy, rich and flavorful pistachio mascarpone cream pairs very well with the light and slightly sour raspberry whipped cream. The chocolate tart shell adds a bit of bitterness and crispy texture.

To make the shell gluten free I used oat flour. In my opinion, it turned out very well. However, just like all gluten free goods, it is a little bit crumbly so eat it with a fork. And when slicing it, make sure not to slice it too thinly.

Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.

For this recipe you will need vanillated sugar. If you’re in Europe, you can find it at most grocery stores. But if you’re in North America you can search for it at European grocery stores, or buy it from Amazon. I used the Dr. Oetker brand that comes in little, yellow envelopes.

Freeze-dried raspberry powder is also available online. Sometimes you can also find it at specialty health food stores. I like to use it for both flavor and color in recipes. My favorite part about freeze-drying is that fruits are blast frozen, then water is evaporated. This means they are 100% natural, with no additives. But beware! Once you open a packaged of freeze-dried fruit/ powder you need to use it up quickly. No matter how tightly you seal them back up, they will pull moisture from the environment and become quite rubbery over time.

To make this treat, you will also need a tart pan with removable bottom of 25 cm (10 inch) in diameter.

See more tart recipes here.

Here you have the recipe for the gluten free pistachio mascarpone tart with raspberry whipped cream:

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Gluten Free Pistachio Mascarpone Tart with Raspberry Whipped Cream

Author spicyoats.com

Ingredients

For the tart shell:

• 2 cups (200 g/ 7 oz.) oat flour
• 1 stick (115 g/ 4 oz.) unsalted butter, cold and finely diced
• ½ cup (60 g/ 2 oz.) icing sugar
• ¼ cup (25 g/ 3/4 oz.) Dutch processed cocoa powder
• 1 large egg, room temperature
• 1 tsp. vanilla extract
• pinch of salt
• 3-4 tbsp. water, ice-cold
• 2-3 tbsp. oat flour for dusting the work surface

For the filling:

• 1 cup (240 ml/ 8 ½ fl. oz.) whipping cream (35% fat content)
• 1 cup (240 g/ 8 ½ oz.) mascarpone cheese
• 30 g (1 oz.) pistachio, finely ground
• 3 tbsp. liquid honey
• 2 tbsp. vanillated sugar

For the raspberry whipped cream:

• ½ cup (120 ml/ 4 ¼ fl. oz.) whipping cream (35% fat content)
• 2 tbsp. granulated sugar
• 1 tbsp. vanillated sugar
• 2 tsp. freeze-dried raspberry powder

Optional:

• 3-4 tsp. freeze-dried raspberries, crushed for decorating the tart

Instructions

For the tart shell:

• In a large bowl sift the oat flour and cocoa powder. Add the icing sugar, salt and whisk them. Add the cold butter to the flour mix and rub them together between your finger tips to a fine crumb consistency. Do not rub too much to avoid melting the butter. Add the egg, vanilla extract and mix them into the dough. Slowly add ice-cold water, one tbsp. at a time, mixing after each addition. Stop adding water once the dough comes together. Form the dough into a disc about 25 mm (1 inch) thick and wrap it in plastic wrap and place in the fridge for 1 hour.
• After one hour, take the dough out of the fridge and place it on a lightly floured work surface. Let the dough to rest for 15 minutes at room temperature. Roll the dough out into a circle about 31 cm (12 inches) in diameter, and place it into a tart baking pan with removable bottom. Press the dough lightly your fingertips against the bottom and sides. Roll the rolling pin across the top edge of the pan to cut off excess dough. Prick the bottom of the tart with a fork and refrigerate for 30 minutes, covered with plastic wrap.
• Preheat oven to 180 °C (350 °F).
• Place plastic wrap over the dough and fill the shell with rice or beans (to keep the bottom flat). Bake for 12 minutes, then remove the rice and bake for another 15 minutes. Once baked, allow the tart shell to cool completely in the pan.

For the filling:

• In a bowl beat the mascarpone with honey, and ground pistachio until it becomes creamy and smooth.
• In another bowl whip the whipping cream with the vanillated sugar to a stiff peak. Gently fold the whipped cream into the creamy mascarpone mix. While still in the pan, fill the tart shell with pistachio mascarpone cream and place it in the fridge to set.

For the raspberry whipped cream:

• In a bowl whip the cream with the vanillated sugar and raspberry powder to a stiff pick. Decorate the tart with whipped cream.

Optional:

• Sprinkle crushed freeze-dried raspberries over the tart before serving.