Gluten-Free Pistachio, Raspberry and White Chocolate Tart

Preparation

• White Chocolate Cream

  • Place the chocolate in a bowl. Set aside.
  • In a small pot, bring half of the cream (1/4 cup/60 ml) to a boil. Remove from the heat and pour over the chocolate. Let melt for one minute without stirring. Whisk until the ganache is smooth. Add the remaining cream. Cover and refrigerate for 2 hours.

• Crust

  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • Meanwhile, in a food processor, finely chop the pistachios and the brown sugar. Add the melted butter and combine. Press the mixture into a 9-inch tart pan with a removable bottom.
  • Bake for 10 minutes or until the pistachios are lightly golden. Let cool completely on a wire rack.

• Assembly

  • In a bowl, whisk the white chocolate cream with an electric mixer until soft peaks form. Spread on the pistachio crust, leaving ½-inch (1 cm) border intact. Garnish with raspberries. Refrigerate until ready to serve. The pie is best eaten the day it is made.