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

  • 160g
  • 100g
    icing sugar

Soften together.

  • 50g
    whole egg(s)

Add and mix in.

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

  • 500g
  • 1pod(s)
  • 110g
    egg yolks
  • 120g
  • 40g
    corn starch

Cook into crème patissière. Beat until cold.

  • 250g

Mix in until well aerated.

Mix in.

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.