The title of the recipe

Ingredients

For the Pastry Crust:

• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup confectioners' sugar
• 1 egg, beaten (for egg wash)

For the Pistachio and Raspberry Custard:

• 2 cups heavy cream
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup pistachio paste
• 1/4 cup raspberry jam
• 3 large egg yolks

Instructions

Prepare the Pastry Crust:

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and salt.
3. Add cold butter and confectioners' sugar; use a pastry blender or your fingers to work until mixture resembles coarse crumbs.
4. Gradually pour in ice-cold water while gently stirring with a fork until dough comes together in a ball.
5. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Pistachio and Raspberry Custard:

1. In a medium saucepan, combine heavy cream, granulated sugar, vanilla extract, pistachio paste, and raspberry jam.
2. Cook over medium heat, stirring occasionally, until sugar has dissolved and mixture is hot but not boiling.
3. Remove from heat; stir in egg yolks.
4. Strain mixture into a clean bowl to ensure even texture.

Assemble the Tart:

1. Roll out chilled pastry dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
2. Transfer dough to a 9-inch (23 cm) tart pan with a removable bottom.
3. Pour pistachio and raspberry custard into prepared pastry crust.
4. Bake for 35-40 minutes or until edges are golden brown and center is set.

Caramelize Sugar:

1. Sprinkle a thin layer of granulated sugar over the top of the baked tart.
2. Caramelize with a kitchen torch, or place under broiler for 30 seconds to 1 minute, watching closely to avoid burning.

Serve

• Allow tart to cool completely on a wire rack before serving.
• Refrigerate any leftovers and serve chilled.

Enjoy your Pistachio and Raspberry Crème Brûlée Tart!