Pistachio cream tartlet
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.
- Level:
-
Easy
Crunchy sugar dough
Ingredients: Crunchy sugar dough
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160 gbutter
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100 gicing sugar
Preparation: Crunchy sugar dough
Soften together.
Ingredients: Crunchy sugar dough
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50 gwhole egg(s)
Preparation: Crunchy sugar dough
Add and mix in.
Ingredients: Crunchy sugar dough
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250 gflour
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35 galmond powder
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10 gCP
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1 gsalt
Preparation: Crunchy sugar dough
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: Pistachio cream
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500 gmilk
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1/2 pod(s)vanilla
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110 gegg yolks
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120 gsugar
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40 gcorn starch
Preparation: Pistachio cream
Cook into crème patissière. Beat until cold.
Ingredients: Pistachio cream
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250 gbutter
Preparation: Pistachio cream
Mix in until well aerated.
Ingredients: Pistachio cream
Preparation: Pistachio cream
Mix in.
Finishing and presentation
Ingredients: Finishing and presentation
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Q.S.NAO-CR-PI3724
Preparation: Finishing and presentation
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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