Hello to all! I’m back! Sorry for the last two weeks where I’ve been very quiet and for the last week where I failed to post my weekly recipe! I was in the middle of my departure and all internet and social networks were blocked in China. But don’t worry, now that I’m back in France, I won’t have any more excuses and will still post a recipe every Sunday!
Today, I share with you my recipe for a pistachio tartlet, made with a sweet pastry, a pistachio frangipane, a pistachio ganache, a pistachio praline confit and a pistachio ganache.
For about 12 individual cakes
Sweet dough :
150g butter
1g fleur de sel
100g icing sugar
25g almond powder
50g egg
250g flour
Sand the butter with the powders.
Add the eggs all at once and mix.
When the dough is well blended, stop the mixing. Strain the dough and let it rest in the refrigerator.
Pistachio frangipane cream :
25g sugar
25g pistachio powder
25g butter
25g eggs
100g pastry cream
Make an almond cream by mixing the sugar, pistachio powder and butter, then the eggs.
Do not overwork the cream to avoid incorporating too much air.
Smooth out the cold custard, mix the two creams, then garnish the tart.
Pistachio ganache :
100g UHT cream
15g invert sugar
20g pure pistachio paste
202g Opalys cover
Boil the cream and invert sugar.
Pour over the Opalys blanket and the pistachio paste. Emulsify the mixture.
Keep cool for assembly.
Confit praline pistachio :
90g UHT cream
120g pistachio praline 50% (1.5oz)
20g 100% pure pistachio paste
0.5g fleur de sel
Boil the cream.
Pour over the praline and pure pistachio paste.
Add salt.
Mixing. Poach in insert mould, freeze
Pistachio cream :
125g cream
125g milk
10g milk powder
40g sugar
40g yellow
35g 100% pure pistachio paste
21g gelatin mass
Boil the milk, cream and milk powder.
Blanch the yolks with the sugar.
Cook the cream. (like a bavaroise or a custard)
Add the pistachio paste and the swollen gelatine. Keep refrigerated until ready to assemble.
Pistachio ganache :
75g cream
8g glucose
8g trimoline
110g Opalys cover
200g cream
50g pure pistachio paste
Heat the cream with the glucose and trimoline.
Pour the cream at 60°C over the melted couverture and make an emulsion. Add the remaining cream and the pistachio paste.
Let stand overnight in the refrigerator, assemble and use.
Green gun apparatus :
100g ivory cover
100g cocoa butter
Qs. Green dye
Melt the couverture and cocoa butter at 45°C. Add the dye, blend, strain and use directly.
Editing:
Roll out the sweet pastry to 3mm, and place the pies in 11cm long oblong moulds.
Top the tarts evenly with the frangipane halfway up.
Bake the pie for about 25 minutes at 160°C. Then let it cool.
Make a line of pistachio ganache then smooth the tart with the pistachio cream.
Mould the ganache in the pavoni “top tart” moulds. Place the pistachio confit insert on top, smooth and freeze.
Once frozen, unmould and spray with green.
Place the oblong shapes on the tarts. Decorate the towers with pistachio powder, place two half pistachios and a piece of silver leaf.
The recipe in PDF :
