It was Valentines this week. To make this week special, I decided to make something sweet for my friends and family. I recently bought 2 boxes of raspberries. Initially I was going to make a cheesecake but at the last minute I craved tart. Tart it is. I have not made frangipane for a while thus I decided to make a frangipane tart with pastry cream.
Tips:
1. For a stronger pistachio taste, toast the pistachios first
2. Pour the hot milk into the eggs not the other way around.
To make the tart, I first made the pate sucre. The frangipane came next. I wanted a roasted pistachio taste to the frangipane so I toasted some pistachios and gournd them till fine. A coffee grounder will do the trick. Butter was then measured and heated. Whipped cream, sugar and eggs where mixed in with the pistachios to form a semi paste and then the cooled butter was poured in. I baked the tart shell for approx 15 minutes first. When done, raspberry jam was spread over the bottom of the tart shell. The Pistachio frangipane was then poured into the tart shell and baked some more. ** I suppose I could blind bake the tart shell with the frangipane in it. But will leave it till next time I make it. Once the pistachio frangipane and tart shell is cooked. The pastry cream was next to come. Once the pastry cream was done. Set it to cool. Once cooled pour over the pistachio frangipane tart and garnish with raspberries. Voila!!!
Pistachio Frangipane
1 stick butter unsalted
1/2 cup cane sugar
1 cup ground pistachios
2 eggs
1/4 cup heavy cream
Creme Patiserrie
1 1/4 cups milk
1 egg
2 egg yolks
2 table cornstarch
1/4 cup sugar
1/2 vanilla bean
Pate Sucre
1 stick butter
2/3 cup icing sugar
1 vanilla bean
3 tablespoon ground almonds
1 pinch salt
1 egg
1 2/3 cup flour
Bon Appetit!!! Happy Valentines Day.
My Sweet Musings 
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