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Very easy
Pistachio orange blossom tartlets
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Very easy
Ingredients
• Almond sweet pastry:
• 110 g flour
• 0.8 g salt
• 41 g icing sugar
• 15 g ground almonds
• 47 g butter
• 24 g egg
• Pistachio butter:
• 90 g pistachios
• 11 g caster sugar
• 9 g neutral oil
• a dash of bitter almond flavouring
• Or - Bedouin pistachio butter
• Pistachio cream:
• 20 g butter
• 20 g caster sugar
• 20 g ground pistachios
• a dash of pistachio flavouring
• 20 g egg
• 20 g pistachio pieces
• Pistachio diplomat cream:
• 70 g milk
• 0.15 g vanilla powder
• 15 g egg yolk
• 20 g caster sugar
• 8 g flour
• 1.9 g gelatine
• 55 g pistachio butter
• 30 g 30% fat liquid cream
• Orange blossom gélachoc cream:
• 90 g 30% fat liquid cream
• 8 g orange blossom water
• 23 g caster sugar
• 12 g white chocolate
• 2.7 g powdered gelatine
• 115 g cold 30% fat liquid cream
• 8 g water
Preparation
• Almond sweet pastry:
• Rub the flour, the icing sugar, the ground almonds, the salt and the cold butter with the food processor paddle.
• Add the egg and mix until slightly combined. Bring together into a ball and smear.
• Roll out to 3mm thick and put in the freezer for 30 min.
• Cut 5 strips 2.5cm wide by 26cm long and 5 discs.
• Line the buttered rings, putting the strip first then the round from the inside.
• Seal well, trim, prick and put in the freezer for at least 1h. Bake for 8 min at 170°C.
• Pistachio butter:
• Toast the pistachios for 5 min at 160°C.
• When they have cooled, put them in the blender with the sugar and blend until you get a powder.
• Add the neutral oil and the bitter almond flavouring.
• Blend until you get the desired texture.
• Keep 45g of it to fill 5 half-sphere moulds 3cm in diameter and the rest for the diplomat cream.
• Pistachio cream:
• Cream the softened butter with the sugar.
• Add the ground pistachios, the flavouring, the egg and finally the pistachio pieces.
• Pour the cream into the pre-baked tart bases and bake for 10 min at 160°C.
• Leave to cool.
• Pistachio diplomat cream:
• Whisk the egg yolk with the sugar and add the flour.
• Heat the milk with the vanilla powder and pour it over the egg yolk while whisking.
• Return to medium-high heat and whisk without stopping until it thickens.
• Cook for a further 10s after the bubbles appear.
• Add the hydrated gelatine then the pistachio butter and leave to cool to around 20°C.
• Whip the cream and fold it into the set pastry cream.
• Spread over the pistachio cream and chill.
• Orange blossom gélachoc cream:
• Hydrate the gelatine in cold water at least 10 min beforehand.
• Heat the first part of cream with the sugar.
• Pour over the white chocolate and the gelatine.
• Add the rest of the cold cream and the orange blossom and blend.
• Pour into another dish, cover with film touching the surface and chill overnight.
• The next day, whisk the cream in the food processor and when it is loosened add the water and continue whisking.
• Pipe a large point of gélachoc cream using a 3-4cm cutter, then push the pistachio butter half-sphere into it.
• Decorate with pistachio shards.
Other recipes using this product…
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GEORGES M.
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FAQ
How to use dried fruit purees & plant-based drinks?
You can use nut purees in your recipes as a substitute for fat, in both sweet and savory dishes. For example: in a sauce, as a pie crust, in pastries, etc. Plant-based drinks can be enjoyed as a refreshing beverage or also used in your recipes. Check out our recipes: recipe ideas link.
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