This elegant dessert is a refreshing fusion of textures and flavors, perfect for those who want a show-stopping treat without turning on the oven.
Featuring a nutty, no-bake crust made from pistachios and oats, a vibrant layer of raspberry jam, and a silky smooth vanilla panna cotta topping, it is as beautiful to look at as it is delicious to eat.
Yield: One 9-inch (22 cm) tart [8 servings] | Prep Time: 30 mins + chilling | Difficulty: Easy
Ingredients
No-Bake Crust
- 80 g (approx. 1 cup) rolled oats
- 50 g (approx. 1/3 cup) shelled pistachios
- 70 g (approx. 3/4 cup) almond flour
- 50 g (approx. 2.5 tbsp) maple syrup
- 15 g (approx. 3/4 tbsp) honey
Raspberry Layer
- 185 g (6.5 oz) high-quality raspberry jam
- Fresh raspberries and crushed pistachios (for layering)
Panna Cotta
- 750 g (approx. 3 cups) heavy cream
- 2.5 g (approx. 1 tsp) agar agar powder
- 60 g (approx. 1/4 cup) granulated sugar
- 1 tbsp vanilla extract (or vanilla bean paste/1 vanilla pod)
Instructions
Prepare the Crust: Place the oats, pistachios, and almond flour in a food processor. Pulse until finely ground. Add the maple syrup and honey, and pulse again until a cohesive dough forms.
Shape: Place a 9-inch tart ring (or springform pan) directly on your serving plate. Line the inner edges with parchment paper. Press the pistachio mixture firmly and evenly into the bottom of the ring. Place in the refrigerator to set.
The Fruit Layer: Spread the raspberry jam evenly over the chilled crust.
Scatter a few fresh raspberries and crushed pistachios over the jam, then return the tart to the fridge.
Make the Panna Cotta: In a medium saucepan, whisk together the cream, sugar, agar agar, and vanilla. Bring the mixture to a boil while stirring regularly.
Simmer and Cool: Once boiling, let it simmer for 1 minute to activate the agar agar. Remove from heat and let it cool slightly (so it is no longer steaming hot but still liquid).
Set: Gently pour the cooled panna cotta mixture over the raspberry layer. Transfer the tart to the refrigerator for at least 1 to 2 hours, or until completely set.
Decorate: Once firm, garnish the top with fresh raspberries and pistachios. Carefully remove the tart ring and parchment paper before serving.
