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Pistachio Raspberry Tortes

Perfect velvety pistachio cakes studded with fresh bright raspberry.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: afternoon tea, brunch, Dessert
Cuisine: French
Keyword: Pistachio Raspberry Tortes
Servings: 10 mini tortes

Equipment

  • Food processor
  • Mini molds (cupcake, canele, tart)

Ingredients

  • 1 cup raw shelled pistachios
  • 2 tbs water
  • 1.5 cups almond flour
  • 3/4 cup sugar
  • 1/4 cup all purpose flour
  • 1 pinch kosher salt
  • 4 egg whites large eggs, at room temperature
  • 1/4 tsp almond extract
  • 1 tsp vanilla extract
  • 2 tbs unsalted butter room temperature
  • 1 pint fresh raspberries

Instructions

  • Bring a pot of water to a boil. Once it reaches a boil, add the shelled pistachios and turn off the heat. Let sit for 1 minute, and drain.
  • Once the pistachios are drained, rub the pistachios in a clean kitchen towel to remove the brown paper-ish portion- leaving you with bright green pistachios!
  • Once the pistachios are all cleaned and cooled, place into a food processor and run for about 2 minutes or until it is finely ground. Add in the water and run until you are left with a pistachio paste similar to the consistency of marzipan.
  • Heat your oven to 375 degrees Fahrenheit
  • In a large bowl combine the almond flour, sugar, all purpose flour, and salt.
  • In a separate bowl, mix the egg whites with both of the extracts, the soft butter, and your fresh pistachio paste!
  • Whisk the egg white pistachio mixture into the almond flour and mix until combined.
  • If you are using silicone molds, you do not need to butter the pan. If you are using cupcake tins or tart tins, go ahead a use a bit of soft butter to coat the molds.
  • Place a raspberry at the bottom of each mold(if flipping over to serve. If you will leave them with the top side up, place on top of the batter) and fill the containers until roughly 3/4 filled.
  • Bake for 25-30 minutes or until the tops of the pastries are slightly mounded and light brown. Keep an eye on this timeframe if your molds are very thin, a little taller, or if you know your oven runs warmer/cooler.
  • Cool the cakes for 5 minutes before turning onto a cooling rack to finish cooling completely. These tortes will be very moist! They should not feel dry or crumbly.

Notes

You do not need to place a raspberry into these tortes if you don't want them to have fruit! They are delicious as plain pistachio. They would be lovely with other fruit as well: blueberries, blackberries, or even currants.