Raspberry & Pistachio Frangipane Tart with Whipped Pistachio Ganache

Talk about a showstopper: this stunning tart features layers of fragrant pistachio frangipane and raspberry jam in a crisp pistachio shortcrust, studded with fresh raspberries and topped with swirls of luscious whipped pistachio and white chocolate ganache. This colorful and impressive dessert might look fancy and complicated, but it’s actually easier to make than it […]
The post Raspberry & Pistachio Frangipane Tart with Whipped Pistachio Ganache first appeared on Love and Olive Oil.

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Raspberry & Pistachio Frangipane Tart with Whipped Pistachio Ganache

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** February 9, 2026
—
by Lindsay Landis

Talk about a showstopper: this stunning tart features layers of fragrant pistachio frangipane and raspberry jam in a crisp pistachio shortcrust, studded with fresh raspberries and topped with swirls of luscious whipped pistachio and white chocolate ganache.

This colorful and impressive dessert might look fancy and complicated, but it’s actually easier to make than it looks! The whipped ganache is made the day ahead of time then whipped to fluffy, puffy perfection, and the crust and frangipane filling come together surprisingly quickly too with the help of a food processor and electric mixer (but you could also make the frangipane in the food processor as well).

[Raspberry & Pistachio Frangipane Tart with Whipped Pistachio Ganache piped in waves on a flat cake plate with rasberries and slivered pistachios scattered on top and around.]

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The first time I made this (for a Hanukkah dinner with our friends, ironic considering the colors make it look like it’s straight from the Grinch’s kitchen), I just made a simple tart crust and the filling of pistachio frangipane and fresh raspberries. No jam layer, and definitely no whipped ganache (sad, I know).

And it looked cute enough and tasted more than fine, but certainly nothing to write home about.

And if there’s anything I want more than anything, it’s to share recipes that are worth writing home about! Writing anyone in fact, I do so love it when my recipes are shared.

So when it came time to make it again, I added a layer of raspberry jam under the frangipane, and topped it with swirls of fluffy pistachio whipped ganache. With those two additions, it became clear, quite quickly, that this is one of my favorite things I’ve ever made. All the flavors and textures come together so beautifully in the end, making each and every bite a truly transcendent experience.

Together, pistachio and raspberry make for a vibrant, eye-catching (and mouth-watering) pairing that balances the rich earthiness of the pistachio with the bright fruitiness of the raspberry.

[Slice of Raspberry Pistachio Frangipane Tart lifted to show the layers of pistachio frangipane and raspberry jam.]

The combination of pistachio and raspberry just screams romance to me, don’t you agree?

Which is why I think this tart would make an excellent Valentine’s day dessert (which is why I’m rushing to post it on a Sunday afternoon when I’d usually be parked on the sofa reading. You’re welcome.)

But also… the red and green palette would make it perfect for Christmas too (the Grinch would approve), so I’m also putting it in my holiday category for later. Even if you can’t make it right this minute, it’s surely worth a bookmark!

[Closeup of the top of a pistachio raspberry tart, piped whipped ganache in flowing waves and garnished with fresh raspberries and slivered pistachios.]

Frangipane is a rich, spreadable, nutty cream filling usually made from almonds (think the center of an almond croissant… that’s frangipane). It’s often mixed with fruit and baked to puffy perfection. If you’ve watched any recent season of Bake Off you’ve probably seen it a time or two.

In the case of this recipe, I’ve abandoned the almond in lieu of pistachio, making for a gorgeously green, gloriously gourmet dessert that looks way more complicated than it actually is. Needless to say, if you’re looking for a show-stopping dessert to instantly impress, look no further.

[Slice of Raspberry & Pistachio Frangipane Tart with Whipped Pistachio Ganache on a speckled plate, with a fork and a bite to show the consistency of the inside.]

[Whipped pistachio ganache piped in flowing, organic waves on top of a pistachio frangipane tart, garnished with fresh raspberries and slivered pistachios.]

Crust the Process.

The crust is a fairly simple shortcrust with a little bit of pistachio for color. It’s a pretty forgiving dough that is much easier to work with than pie crust, due to the added egg yolk and the tiny pieces of butter (we’re looking for tender here, not flaky like pie crust which is when you want big, visible pieces of butter).

[Food processor with flour, pistachios, and powdered sugar.]

Combin flour, pistachio flour or finely chopped pistachios, powdered sugar and salt in the bowl of a food processor; pulse to mix.

[Adding cubes of chilled butter to dry ingredients in food processor.]

Sprinkle cubes of chilled butter over the top of the dry flour mixture, then pulse until butter pieces are the size of lentils.

[Adding egg yolk and ice water to shortcrust mixture in the food processor.]

Add egg yolk and 2 tablespoons of ice water; pulse until evenly moistened.

[Pressing bits of shortcrust dough between fingers to test for doneness.]

You may need to add a little more water a teaspoon at a time; when the dough sticks together between your fingers, it’s done.

[Pouring crumbly dough mixture onto a piece of plastic wrap.]

Pour crust mixture onto a piece of plastic wrap, then gather into a flat ball.

[Wrapping pistachio crust in plastic wrap before refrigerating.]

Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

[Rolling out pistachio tart crust dough on a flour-dusted pastry cloth.]

Roll out crust on a lightly floured surface (I like to use a pastry cloth), until it is 1/4-inch thick.

[Draping the rolled tart crust into a 9-inch tart pan with removable bottom.]

Gently transfer the rolled tart crust to a 9-inch tart pan with removable bottom.

[Easing the rolled tart dough into the tart pan without stretching.]

Gently ease the dough into the corners of the tart pan without stretching it.

[Rolling pin being used to trim the excess dough off the tart pan.]

Run a rolling pin over the edges of the tart pan to trim off excess dough.

[Lining a chilled tart crust with crinkled parchment and filled with granulated sugar for pie weight.]

After chilling, line with parchment and fill with pie weights (I like to use granulated sugar, but rice or beans work too).

[After a partial bake, removing the parchment lining and weight from the par-baked tart crust.]

Bake for 15 to 20 minutes or until edges just start to color, then remove parchment and weights and bake for another 8 to 10 minutes to dry it out further.

You can make the crust ahead of time, and chill or even freeze it before or after rolling. If you freeze it before rolling, let it thaw overnight in the fridge before rolling out. If you freeze the already rolled and shaped dough, you can par-bake it straight from frozen.

Note that this recipe makes enough shortcrust dough for a 10 or 11-inch tart. If you’re only making a 9-inch one, any excess can be rewrapped and refrigerated for another use. Or, cut out small ‘cookies’ and bake them on a cookie sheet for a few minutes, they make a great crunchy, nutty snack.

Let’s talk about our fillings.

The filling is a pistachio frangipane that is studded with fresh raspberries and then baked until puffed and lightly golden brown.

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