Pistachio cream tartlet

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

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.

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Recipe components

Callebaut® ingredients

Crunchy sugar dough

Ingredients	Preparation
160g butter 100g icing sugar	Soften together.
50g whole egg(s)	Add and mix in.
250g flour 35g almond powder 10g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 1kg Bag 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

Ingredients	Preparation
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.
100g Callebaut - Pure, unsweetened Nut Paste - Nuts - Pure Pistachio Paste - 1kg Bucket	Mix in.

Finishing and presentation

Ingredients	Preparation
Q.S. Callebaut - Caramelised Broken Nuts - Nuts - Pistachio Bresilienne - 1kg Vaccum Bag	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.