-
Very easy
Pistachio orange blossom tartlets
-
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.
• 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…
«J'ai adoré pouvoir commander aussi bien des fruits secs en vrac que des pâtes à tartiner, des purées d'oléagineux et d'autres produits gourmands sur un seul site.»
Alice d.
«Je ne connaissais pas Nuts Family et j'ai été agréablement surprise. Le choix est large, les produits donnent envie et la qualité est au rendez-vous. Une belle découverte !»
GEORGES M.
Nut’s letter
Enjoy 10% off your next order when you sign up for our newsletter! Receive our latest creations, amazing offers…we promise it's all good!
Our attention
Our products are carefully packaged to preserve all their qualities, flavors and benefits, from the first spoonful to the last.
Fast delivery
We're not going to keep you waiting like a forgotten nut at the bottom of the jar! Fast delivery within 48 hours, directly to your home or to the nearest collection point.
Secure payment
We accept bank transfers and all debit/credit cards for hassle-free payment!
Verified reviews
Reviews that don't beat around the bush... about mashed potatoes. All feedback is 100% verified, collected after each order.
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.
Where do the ingredients come from?
We carefully select our ingredients from rigorously chosen suppliers. Depending on the product, our dried fruits, seeds, and ingredients may come from France, Europe, or countries outside the European Union. Most of our ingredients are organically grown, but we also offer conventional products, always selected for their quality and taste. Discover all our origins on our Origins page.
When do products expire?
Before and after opening, the expiration date is indicated on the product. It is advisable to store the products in a dry place, away from light and heat.
How can I track my order?
Once your order has been shipped, you will receive a tracking link by email. You can also view it in the My Account > Order History > 🔎 section.
What is the procedure in case of breakage?
In the event of breakage, please send an e-mail to commandes@sofalip.fr accompanied by the reference of your order and photos to present proof of breakage and/or damage to one or more products ordered. After processing, and if your request is accepted, we will issue a credit equivalent to the amount including tax of the non-consumable product(s). The credit, valid for 12 months, can be used for a new order on the eshop site.
My product has oil on the surface, what should I do?
Due to temperature variations, a surface layer of oil containing unsaturated fatty acids, vitamins, and minerals may form. In this case, stir before consuming. You can store your product with the lid facing down 😉.
What is the composition of our dried fruit purees?
Our nut purees are made from 100% organic dried fruit, finely ground to preserve their full nutritional value and authentic taste. They are guaranteed additive-free, sugar-free, gluten-free, and 100% vegan. We strive to keep our product as natural as possible: fine particles of shells may occasionally be present, despite all the care taken in selecting and processing the dried fruit.
What are the benefits of consuming our dried fruit purees?
Rich in healthy fats, plant-based proteins, fiber, vitamins, and minerals, these 100% organic dried fruit purees are both nutritious and satisfying. They provide quality energy, contribute to the proper functioning of the body, and easily fit into a balanced diet. Made with organically grown fruit, they are natural, additive-free, and environmentally friendly.