Latest posts by Heidi Greenstein (see all)
- Passover Pistachio Almond Raspberry Bakewell Tart Recipe - April 13, 2017
- Visiting Berlin-My travel blog, hints and tips - March 2, 2017
- Winter warming hot chocolate fondant puddings - December 30, 2016
When it comes to Passover (Pesach) it is always assumed that all you have available to eat is half-imitations. You know the kind, food that tastes similar to every day dishes but has a completely different texture. After trialing different options, I have come up with this recipe for a pistachio almond raspberry bakewell tart that tastes and feels like the real thing. Its so good that my children now ask for it every year. I hope you enjoy this as much as we all do.
Passover Pistachio Almond Raspberry Bakewell Tart
150 gram Matzo Meal
75gm Almonds, ground
75gm Castor Sugar
75gm Potato Flour
Mix all the dry ingredients and rub in the margarine. Bind with the egg. Shape into a ball. Chill before rolling/pressing into a pie dish.
3 tbsp raspberry/strawberry jam
100 gm Margarine
50 gm Ground Almonds and 50gm Ground Pistachio nuts
100 gm Castor Sugar
2 tsp Matzo Meal
200 gm Raspberries
Pre-heat the oven to 180˚C
Putting it all together
Remove the pastry from fridge and press into the tart case. Press evenly over the base and up the sides.
Cover with baking parchment and baking beans and blind bake for 10 minutes.
Meanwhile, make the pistachio frangipane. Beat the butter and sugar together until light in colour, then beat in the eggs. Add the pistachios , almonds and matzo meal and mix until incorporated.
Allow the pastry to cool. Spread 3tbsp jam onto the blind-baked pastry case, then add the pistachio frangipane, spreading out evenly with a palette knife.
Bake in the oven for 8 minutes, then remove and carefully press the raspberries evenly into the semi-cooked frangipane.
Return to the oven for a further 20 minutes until just cooked, then remove and allow to cool. Serve with fresh raspberries and vanilla ice-cream.