Pistachio, blackberries and white chocolate tart

by Chiara

Half the time, I wish I could share more recipes with you, instead of one per week. I’ve got plenty of ideas, although sometimes overly ambitious for my skills. Yes, I’ve attended a pastry school four years ago, but it just gave me the basic pastry techniques. Since then, I keep cooking and studying at home, which means I make mistakes and failures. But occasionally, I’ll start a recipe all over again ‘cause I’m not sure about it.. and that takes time. I redid the base of this tart because I didn’t like the color. It is just a detail, but also the particulars count for me. Besides that, the tart is wonderfully delicious, subtly salty, fairly sweet and properly sour. I’ve combined two of my favorite ingredients of all – pistachios and blackberries – and my preferred white chocolate Waina 35%.
The colors are completely natural, neither synthetic nor unreal and the flavors are well distinct.

To recap, the recipe requires:

  • Flaky pistachio sablée shortcrust pastry
  • Spongy pistachio frangipane cream with crunchy raw pistachios
  • Unctuous Waina 35% white chocolate (from Valrhona) and blackberries ganache
  • Creamy pistachio crémeux 
  • Velvety smooth Ivoire 35% white chocolate (from Valrhona) namelaka
  • Ruby chocolate and blackcurrant sticks

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡

Pistachio, blackberries and white chocolate tart

Serves: 6-8
Nutrition facts: 200 calories 20 grams fat


Pistachio sablée
90 g butter, plastic (10-14°C)
60 g icing sugar
1,25 g (¼ tsp) Maldon salt
zest of a small lemon
20 g pistachio flour
30 g eggs, room temperature
156 g type 2 whole wheat flour (150-180W)
5 g (1 tsp) Matcha green tea

Pistachio frangipane cream
52 g soft butter, room temperature
52 g icing sugar
a pinch (⅛ tsp) of Maldon salt
12 g pistachio paste
52 g eggs, room temperature
52 g pistachio flour
4 g hemp flour
2,5 g (½ tsp) Matcha green tea
50 g raw pistachios, shelled

Waina 35% white chocolate and blackberries ganache
315 g Waina 35% white chocolate
175 g blackberries puree
32 g lemon juice

Pistachio crémeux
204 g whole milk
72 g egg yolks
60 g caster sugar
18 g cornstarch
60 g pistachio paste
2,4 g gelatin sheets, gold strength (200 Bloom)
12 g cold water to soak the gelatin sheets
96 g soft butter, cubed and room temperature (20-25°C)

Ivoire 35% white chocolate and vanilla namelaka
90 g Ivoire 35% white chocolate
½ vanilla bean
1 g gelatin sheets, gold strength (200 Bloom)
5 g cold water to soak the gelatin sheets
52 g whole milk
4 g glucose syrup
105 g heavy cream 35% fat content, cold

Ruby chocolate and blackcurrant sticks
q.b Ruby chocolate
q.b dried blackcurrant powder 

Assembly and decoration
white chocolate crispy pearls
fresh blackberries
edible flowers


Pistachio sablée

  1. Mix butter, icing sugar, salt and lemon zest in a stand mixer fitted with a paddle attachment until the mixture becomes creamy and smooth. For plastic butter I mean the moldable butter. It is neither too much cold (from fridge) nor too much soft (spreadable). To obtain a plastic butter, hit it with a rolling pin until you can bend the butter with your hands.
  2. Add the pistachio flour and the eggs and mix until combined. Mix together the flour and the Matcha tea (it is used to enhance the green color of the dough in a natural way) then add into the batter.
  3. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Place in the fridge for at least 1 hour or overnight.
  4. Line a baking tray with perforated silicone mat and a greased 19x19x2cm perforated tart frame.
  5. Roll out the sablée to a thickness of 3/4mm and line the tart frame. Prick the pastry all over with a fork, put in the fridge for 15 min or in the freezer for 30 min. In the meantime, preheat the oven to 160°C (ventilation mode) and make the pistachio frangipane cream.

Pistachio frangipane cream

  1. Put butter, icing sugar, pistachio paste and salt into the bowl of your freestanding mixer with paddle attachment. Beat until pale and fluffy, about 5 minutes. In the meantime, mix together hemp flour, pistachio flour and Matcha green tea (it has the same function as the pistachio sablée) in a bowl.
  2. Add alternately the eggs and the mix of flour into the batter and work until obtain a creamy, smooth consistency.
  3. Transfer the mixture into a disposable piping bag and cut out a tip off the end. Pipe a thin layer into the sablée shell (will advance 20 g of batter approximatively). Lay evenly the whole raw pistachios on top of the frangipane and press them gently and slightly down. Bake for 15 minutes until the frangipane and the sablée pastry are golden brown. Set aside to cool down.

Waina 35% white chocolate and blackberries ganache

  1. Heat the blackberries puree in the microwave without boiling. Melt the white chocolate to 45°C in the microwave too.
  2. Pour the hot puree over the chocolate in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
  3. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency and without adding air bubbles.
  4. Pour the ganache over the frangipane and place in the fridge for about 2h.

Pistachio crémeux

  1. Soak the gelatin sheets in cold water for 10 minutes. Heat the milk in a saucepan. In a bowl mix together the egg yolks, the caster sugar and the cornstarch. Pour the hot milk over the egg yolks in three times, mix with a whisk and then return the mixture to the same saucepan. Heat this to 82-85°C, stirring continuously with a whisk.
  2. Transfer the cream in a bowl and add in the drained gelatin sheets. Mix with the whisk to melt it then add in the pistachio paste and mix again to obtain an homogeneous and smooth cream. Cover with clingfilm pressed on top of the cream and set aside to cool slightly down, until the cream is 35-40°C.
  3. Pour the cream at 35-40°C into a mixing glass and add the butter little by little, mixing with the hand blender without adding air and to obtain a velvety smooth texture. It is very important to add the butter when the cream is lukewarm to make sure that the butter doesn't separate out from the cream in the fridge.
  4. Cover the crémeux with clingfilm pressed on top of it and place in the fridge overnight.

Ivoire 35% white chocolate and vanilla namelaka

  1. Soak the gelatin sheets in cold water for 10 minutes.
  2. Melt the white chocolate in a microwave to 45°C then add in the vanilla seeds.
  3. Heat the milk with glucose syrup without boiling, remove from the heat and add in the soaked gelatin sheets.
  4. Pour the hot milk over the melted white chocolate in three times, stirring with a spatula in a circular pattern to obtain a smooth cream.
  5. Pour the cream into a measuring cup and emulsify with the hand blender, without adding air bubbles and to obtain the best and most silky smooth consistency. Add slowly the cold heavy cream, mixing with the hand blender.
  6. Transfer the namelaka into a bowl, cover with clingfilm pressed on top of the cream and place in the fridge overnight.

Ruby chocolate and blackcurrant sticks

  1. Temper Ruby chocolate by the seeding or tabling method. I always use the second method. When working with Ruby, heat it to 45°C and cool to 26°C, and once tempered work with it at 28-29°C. Temper it in the same way as you would with milk, dark or white chocolate. The only difference is that it is slightly cooler once tempered.
  2. Pour ⅔ of the chocolate onto a marble pastry board or a cooling table and move it around with a large metal scraper and a palette knife. Once cooled (26°C), return it to the bowl to combine the chocolate that’s at 26°C with the chocolate retained at 45°C. This will bring the Ruby to working temperature (28-29°C). In short, the tempered Ruby is added to the untempered Ruby and mixed in thoroughly, until the temperature of the chocolate is completely uniform. If the temperature is still too high, a small quantity of the chocolate must be reprocessed on the cooling table or stone surface until the temperature reaches 28-29°C. If the temperature is slightly lower, heat it in the microwave for a few seconds until the temperature reaches 28-29°C.
  3. Sieve the dried blackcurrant powder onto a parchment paper in a evenly layer, neither too thin nor too thick.  Transfer the tempered Ruby to a piping bag and cut a small tip off the end (ensure the tip is round). Pipe sticks to the desired length on top of the sieved blackcurrant powder. Before the sticks set, dust with a evenly layer of extra blackcurrant powder and continue to process of piping and dusting. Allow to set at room temperature.
  4. Carefully lift the sticks with a smooth blade of a small knife and store them in an opaque airtight container at room temperature and out of the light.

Assembly and decoration 

  1. Transfer the pistachio crémeux in a disposable piping bag with round nozzle (Matfer n°14). Transfer the white chocolate namelaka in a second disposable piping bag with star nozzle (Wilton 6B). Decorate the perimeter of the tart by alternating the pistachio crémeux and the white chocolate namelaka. Leave some space for the fresh blackberries.
  2. Finish the decoration with the fresh blackberries, the white chocolate crispy pearls, the Ruby chocolate and blackcurrant sticks and the edible flowers.

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Nancy Kers 30 May 2020 - 15:15

Hi chiara, I found your website and was in awe. I just made a first attempt on this pastry. It came out a bit different than yours but still looking good, I did not have a square shape and the white mouse was to soft. i also don’t what white pearls are…. i would love to send you some pics of my take on this pastry!

Chiara 23 June 2020 - 12:52

Hi Nancy,

Thanks a lot, I’m glad you like my blog! I’m also happy to hear that you’ve made this recipe, I hope you enjoyed it. No worries if you have made it in a different shape 😉 I’m curious to see how it turned out, so, you can send me the pics by email or sharing them on Instagram, if you want.


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