Pistachio cream tartlet (Created by Alexandre Bourdeaux and Patrick Aubrion - Technical advisors - CHOCOLATE ACADEMY™ centre Belgium)

Crunchy sugar dough

Ingredients Preparation
160 g butter
100 g icing sugar
Soften together.
50 g eggs Add and mix in.
250 g flour
35 g almond powder
10 g cocoa powder Callebaut® CP
1 g salt
Add and mix into a homogenous dough.
Roll out until 1.5 mm thick. Cut out small squares and put them in a baking mould. Bake at 150°C for 10 minutes.

Pistachio cream

Ingredients Preparation
500 g milk
1/2 vanilla pod
110 g egg yolks
120 g sugar
40 g corn starch
Cook into crème patissière. Beat until cold.
250 g butter Mix in until well aerated.
100 g pure pistachio paste Callebaut® NPO-PI1-T62 Mix in.

Finishing and decoration
Pipe the pistachio cream onto squares of sugar dough. Sprinkle with icing sugar and pistachio bresilienne Callebaut® NAO-CR-PI3724-T66 on top. Finish with a candied cherry.

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