Pistachio Tarts (Printer-Friendly Version)
# What You'll Need:
→ Gelatin Mixture
01 -
15g water
02 -
3g gelatin powder
→ Pistachio Cream
03 -
50g white chocolate
04 -
50g pure pistachio butter
05 -
80g whole milk (3%)
06 -
80g whipping cream (38%)
07 -
12g gelatin mixture
08 -
20g granulated sugar
09 -
40g yolks (2 large eggs)
→ Vanilla Tart Dough
10 -
1 teaspoon vanilla extract paste
11 -
½ teaspoon fine salt
12 -
235g plain flour
13 -
30g almond meal
14 -
56g egg (1 large)
15 -
90g powdered sugar
16 -
120g chilled butter, diced
→ Baked Pistachio Filling
17 -
55g powdered sugar
18 -
56g eggs (1 whole large egg)
19 -
55g room-temperature unsalted butter
20 -
56g shelled pistachios
→ Pistachio Crumble
21 -
30g raw pistachios, no shell
22 -
15g brown sugar (demerara)
23 -
¼ teaspoon salt
24 -
15g flour
25 -
15g butter
→ Pistachio Crunch Layer
26 -
60g pistachio crumble
27 -
30g crispy pailleté feuilletine
28 -
15g dark chocolate (58% cocoa)
29 -
55g pistachio butter (natural)
30 -
30g milk chocolate
→ Finishing Touches
31 -
100g pistachios (shelled)
# Let's Cook:
01 -
Combine water with the gelatin powder, let it rest in the fridge for half an hour. Before using, cut it into little bits.
02 -
Bake pistachios in an oven at 160°C for 7 minutes. Let them cool off, then smash them in a food processor until roughly broken apart.
03 -
Warm up the milk, cream, sugar, and yolks to 82°C. Pour this mixture over the white chocolate, pistachio butter, and gelatin. Blend it until silky-smooth.
04 -
Spread the cream into 7cm wide rings to about 1cm deep. Freeze them for at least two hours.
# Cook's Notes:
01 -
Yields 6 small tarts
02 -
You can multiply the gelatin mixture for bigger batches