Fancy Pistachio Tarts (Print Version)
# Ingredients:
→ Gelatin Base
01 -
3g powdered gelatin
02 -
15g cold water
→ Pistachio Creamy Filling
03 -
50g pure pistachio paste
04 -
50g melted white chocolate
05 -
12g prepared gelatin base
06 -
80g whipping cream (38%)
07 -
80g whole milk (3%)
08 -
40g yolks from 2 big eggs
09 -
20g granulated sugar
→ Plain Shortcrust
10 -
235g plain flour
11 -
30g ground almonds
12 -
90g icing sugar
13 -
½ teaspoon sea salt
14 -
120g diced cold butter
15 -
56g beaten eggs (1 big egg)
16 -
1 teaspoon vanilla extract
→ Oven-baked Pistachio Mix
17 -
55g icing sugar
18 -
56g raw pistachios without shells
19 -
55g unsalted butter at room temp
20 -
56g beaten eggs (1 big egg)
→ Pistachio Crumble
21 -
30g unshelled pistachios
22 -
15g plain flour
23 -
15g brown sugar crystals
24 -
¼ teaspoon sea salt
25 -
15g unsalted butter
→ Pistachio Base Layer
26 -
55g pure pistachio paste
27 -
30g crunchy wafer flakes
28 -
60g finished pistachio crumble
29 -
30g melted milk chocolate
30 -
15g melted dark chocolate (58%)
→ Garnish
31 -
100g shelled raw pistachios
# Instructions:
01 -
Combine the powder with water and chill for half an hour. When ready, chop it into tiny bits.
02 -
Warm the pistachios in your oven at 160°C for about 7 mins. Let them cool down, then blitz them until they're roughly broken.
03 -
Warm up milk, cream, sugar and egg yolks till they hit 82°C. Pour through a strainer onto chocolate, pistachio paste, and gelatin. Mix thoroughly until it's silky.
04 -
Drop the mix into your 7cm rings, making a 1cm layer. Stick them in the freezer for at least 2 hours.
# Notes:
01 -
Enough for 6 small tarts
02 -
You can store extra gelatin base