Pistachio cream tartlet

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 1

Nuts are king in this recipe. The sugar dough made with almonds gives this mignardise an irresistible bite. Pistachio cream creates the comforting indulgence. You can even try swapping pistachio for almond or hazelnut cream.

Recipe components

Crunchy sugar dough

IngredientsPreparation
  • 160g
    butter
  • 100g
    icing sugar

Soften together.

  • 50g
    whole egg(s)

Add and mix in.

  • 250g
    flour
  • 35g
    almond powder
  • 10g
    Cocoa powder
  • 1g
    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

IngredientsPreparation
  • 500g
    milk
  • 1pod(s)
    vanilla
  • 110g
    egg yolks
  • 120g
    sugar
  • 40g
    corn starch

Cook into crème patissière. Beat until cold.

  • 250g
    butter

Mix in until well aerated.

Mix in.

Finishing and presentation

IngredientsPreparation

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.