• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Food
    • Recipes
    • Drinks
  • Life
  • Portfolio
  • Work With Me
  • About
  • Contact

Delicious Monster

  • Food
  • Drinks
  • Lifestyle
  • Reviews
  • Travel
Pistachio & Raspberry Friand
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest

Pistachio & Raspberry Friand Tart

27th Apr 2021Featured, Recipes 
Pistachio & Raspberry Friand

This might look like a complicated bake, but I assure you it’s not. The result? A light and delicious pistachio-based friand that’s a proven crowd-pleaser.

We had friends over for dinner last Saturday night and I decided to serve this Pistachio & Raspberry Friand Tart along with homemade custard for dessert. The recipe is based on one out of a magazine but we can’t remember which one, as we only have a snap of it which my boyfriend took with his phone.

As you might have learned from my Pistachio Butter post published recently that I won 5kg of raw Senqu River Pistachios, so I was keen to bake something using pistachio flour. The original friand recipe makes use of almond flour, so I wanted to put my spin on it and used pistachios instead to create a Pistachio & Raspberry Friand.

You also might have seen that I’ve started working with Thermomix again and became a consultant last week. You’ll be seeing a lot more Thermomix recipes and content going forward, which I hope existing Thermomix users enjoy. For those of you who don’t have a Thermomix and are interested in learning more about them, please get in touch with me via email (nicky@mydeliciousmonster.com) or send me a DM on Instagram.

I’m also going to do my best to include methods for both Thermomix and manual along with my recipes, in the hope of not isolating those who don’t yet have one.

Pistachio & Raspberry Friand Tart

Serves 8 -12

As mentioned above, this might seem like a complicated recipe because of all the steps, but it really isn’t. The addition of almond essence gives the friand a beautiful light almond flavour which compliments the pistachios. Serve with custard, ice cream, cream, or as is. Can be made 3 days ahead and stored in an airtight container.

Ingredients

  • 220g raw pistachios
  • 150g icing sugar
  • 25g cake flour
  • 6 egg whites
  • 150g butter
  • 1/2 tsp almond essence
  • 150g fresh raspberries

Thermomix Method

  1. Preheat the oven to 180˚C.
  2. Grease a 20cm fluted springform or loose-bottomed tart tin.
  3. Place 190g of the raw pistachios in the mixing bowl along with the icing sugar and flour, then mill for 10 Sec. / Speed 8.
  4. Transfer the contents of the mixing bowl into a separate bowl and set aside.
  5. Place the remaining 30g of raw pistachios in the mixing bowl and coarsely chop for 12 Sec. / Speed 6, then transfer to a bowl and set aside to use right before you place the friand in the oven.
  6. Insert the Butterfly Whisk into the mixing bowl, add the egg whites and whisk 3 Min. / Speed 3.5 until they form soft peaks.
  7. Gently scrape the whisked egg whites into a separate bowl and set them aside.
  8. Place the butter in the mixing bowl and melt for 3 Min. / 55°C / Speed 2. Allow the melted butter to cool for 10 minutes before moving on to the next step.
  9. Add the almond essence and pistachio sugar mixture to the melted butter and mix 30-45 Sec. / Speed 4
  10. Gently add the whisked egg whites and fold everything together using the Knead function for 30 Sec.
  11. Transfer the mixture into the tart tin, dot the top of the tart with fresh raspberries, and sprinkle with the remaining 30g of coarsely chopped pistachios.
  12. Bake for 40-45 minutes until golden and a cake tester or skewer inserted into the tart comes out clean.
  13. Remove from the oven and allow to cool for 15 minutes before removing from the tin and transferring to a cooling rack to cool completely.

Traditional Method

  1. Preheat the oven to 180˚C.
  2. Grease a 20cm fluted springform or loose-bottomed tart tin.
  3. Place the butter in a heat-proof bowl in the microwave for around 40 seconds or until completely melted. Set aside to cool to room temp.
  4. Place 190g of the raw pistachios in a food processor and pulse until the mixture forms a fine nut flour.
  5. Add the icing sugar and flour, and pulse for a few more seconds until combined and then transfer to a separate mixing bowl.
  6. Place the remaining 30g of pistachios in the food processor and coarsely chop, then set aside to use later.
  7. Add the melted butter and almond essence, then mix to combine.
  8. Place the egg whites in a mixing bowl and with a hand-held mixer, whisk until they form soft peaks.
  9. Gently fold the whisked egg whites into the pistachio mixture until just combined.
  10. Transfer the mixture into the tart tin, dot the top of the tart with fresh raspberries, and sprinkle with the remaining 30g of coarsely chopped pistachios.
  11. Bake for 40-45 minutes until golden and a cake tester or skewer inserted into the tart comes out clean.
  12. Remove from the oven and allow to cool for 15 minutes before removing from the tin and transferring to a cooling rack to cool completely.
 
Previous Post: « Peanut & Quinoa Salad
Next Post: Breakfast Berry Clafoutis with FutureLife® »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Nicky Barber, Delicious Monster

Hi There! I’m Nicky.

I’m a food photographer, writer, recipe developer and the person behind Delicious Monster. Thanks for popping by and welcome to my little neck of the woods full of recipes, short stories and beautiful things.

learn more about me here >
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest




Latest Posts

2022 Christmas Mince Pie Review

Brace

Oh Hey, Bali

Oh Hey, Bali

Subscribe to Delicious Monster

Get access to exclusive content, recipes, promos, updates & new products by joining the mailing list below.

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Legal

  • Shipping Policy
  • Privacy Policy
  • Terms & Conditions
  • Returns & Refund Policy




Hanging with my work wife @noxolomulenje before th Hanging with my work wife @noxolomulenje before the @thermomix_za cooking class 🥦
A bit of Sunday morning baking with my @thermomix_ A bit of Sunday morning baking with my @thermomix_za and a fool-proof Oatmeal Cookie recipe straight off of Cookidoo 🍪
Les Étoiles Vagabondes / The Wandering Stars ✨ Les Étoiles Vagabondes / The Wandering Stars ✨
Thoughts while heading back to Joburg and into the Thoughts while heading back to Joburg and into the biggest year of my life to date ✨
After 3 years of my Mom trying unsuccessfully to g After 3 years of my Mom trying unsuccessfully to get a roosterbrood from Tannie Poppie’s in Laingsburg, it finally happened 🙌🏽
Another year in review, although I don’t think 9 Another year in review, although I don’t think 9 photos could quite sum up the extent of the impact that 2022 has had on my life and how much it’s changed me. 

Behind the smiles, bright colours and exotic locations, I spent a large portion of this year grieving. The loss of a love and the future I imagined with him, my estranged biological father, my life in South Africa when I left for Bali, an unrequited love and then the biggest loss of all: who I was before finding out I was going to be a mother. 

The thing about loss is that it also leads to growth. Besides the enormous amount of loss I’ve had to deal with this year, I’ve also learnt so much more about myself and grown in ways I’d never imagined possible:

Continued in comments below…
A very special afternoon celebrating the upcoming A very special afternoon celebrating the upcoming arrival of my baby girl. I’m incredibly grateful and hugely privileged to be surrounded by such a wonderful community of family and friends. They say it takes a village and I’m insanely proud of the amazing people who make up mine 🥰
It dawned on me a couple of days ago that this wil It dawned on me a couple of days ago that this will be my last Christmas “on my own”. Next year I’ll be celebrating my first Christmas as new mom with a 9 month old baby, continuing the festive traditions I grew up with and hopefully forming my own as a new little family of two. So on that note, a very Merry Christmas from The Bump (aka Frances, Frankie, Fran or Fox) and I 🎄
Copyright © 2021–2023 · Delicious Monster · Hearten Made