Prep : 15 mins.

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Chill :  30 mins.

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Cook : 40-50 mins.

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Total  : 1 hr 35 mins.

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Yield:   9.5 inch*4 inch tart pan

Ingredients

for the tart crust:

1 cup of Rayne’s Mill Original Pancake Mix

1/4 cup butter, cold

a pinch of salt

4-5 tsp cold water

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Pistachio ganache filling:

220 ml heavy cream (33-35% fat)

3/2 cup white chocolate

3 tsp pistachio paste

1/4 cup butter

* green food coloring

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1. In a food processor mix all dry ingredients: flour, sugar, salt with cold butter, and 4 to 5 tbsp of cold

water. cover dough with a plastic wrap and place into the fridge for 15 min.

2. preheat the oven to 160 Celsius. Roll the dough, fold into tart pan blind bake for 10 min. Take the pie

weights away and bake an additional 10 min until the crust is golden brown.

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3. Prepare the pistachio pie filling. Warm up the heavy cream until almost bubbling, mix with the white

chocolate and pistachio paste mix thoroughly using a hand blender. Let the mixture cool for 3 min, add    the room temperature butter and blend again.

4. Add green food coloring * if needed.  Put in a fridge to cool for at list 1 hour. Assemble the tart by

pouring pistachio ganache filling into the tart crust. If you want to have a more dense pistachio ganache

mixture whisk the cold pistachio ganache on high speed by hand mixer for 3 minutes.

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5. Put fresh raspberries and pistachios on top.    

Insrtuctions: