Pistachio Raspberry Tartelettes
Truth is that the last couple of weeks, if not months, have been so so intense with classes and masterclasses and so much recipe research and tasting. Not that I am complaining as it’s been so fun and delightful! It’s like a dream job – making desserts and teaching people – it’s like living my childhood dream intertwined with my adulthood dream. I feel so blessed for everything that happened for the last almost 3 years!
Back to our today’s recipe though, I give you these delicious pistachio raspberry tartelettes that look just as good as they taste! In fact, the recipe is quite simple, but at the end of the day simplicity does know how to shine through good quality ingredients. Because that is the key to great pastries – always start with the best ingredients! Work on the taste first and then on the final design of the dessert!
The pistachio raspberry tartelettes are packed with pistachio flavor coming from both the frangipane and the pistachio chantilly. The raspberries make the final taste slightly tangier and balance the aroma and the sweetness perfectly.
Pistachio Raspberry Tartelettes
Ingredients
Pate sucree:
- 125 g butter (chilled and cubed)
- 270 g white flour (sifted)
- 1 g salt
- 60 g powdered sugar (sifted)
- 30 g almond flour
- 50 g whole eggs
- 2 g vanilla extract
Pistachio frangipane:
- 80 g butter
- 75 g powdered sugar
- 80 g eggs
- 30 g almond flour
- 50 g ground pistachio
- 10 g cornstarch
- 5 g all-purpose flour
- 1 g salt
- 5 g vanilla extract
- 50 g fresh raspberries (squared)
Pistachio chantilly:
- 350 g heavy cream
- 3 g gelatin + 15g cold water
- 100 g white chocolate
- 25 g pistachio paste
- 5 g vanilla extract
Extra ingredients:
- Fresh raspberries
- Chopped pistachio
Instructions
Pate sucree:
- Combine the dry ingredients in the bowl of your mixer.
- Add the butter and mix until the mixture looks sandy and the butter is broken into very small pieces.
- Add the egg and vanilla, all at once and mix just until the dough comes together.
- Wrap in plastic wrap and refrigerate for at least 6 hours.
- Once chilled, transfer on a floured working surface and roll it into a 2mm thick sheet. Place the dough in your tart ring and press it lightly to line the ring well.
- Puncture the bottom of the tart with a fork to allow steams to escape then freeze for at least 10 minutes.
- Bake in the preheated oven at 170C for 15-20 minutes or until slightly golden brown. Allow to cool down.
Pistachio frangipane:
- Mix the butter and sugar in a bowl for 5 minutes until pale and light. Stir in the eggs, gradually, mixing well.
- Add the almond flour, pistachio, cornstarch and flour, as well as salt and vanilla and mix to combine.
- Spoon the frangipane into a pastry bag and pipe it into the tartlette shells, filling them only 3/4.
- Top with a few pieces of fresh raspberries.
- Bake in the preheated oven at 160C for 15 minutes or until set.
- Allow to cool down completely.
Pistachio chantilly:
- Bloom the gelatin in water.
- Heat up the cream in a pot.
- Remove from heat and add the gelatin.
- Pour over the chocolate and pistachio paste in a bowl and blend until smooth.
- Cover with plastic wrap and refrigerate for 8 hours.
- Whip until fluffy and stiff then pipe on top of each tartelette. Decorate with fresh raspberries and chopped pistachio.
Equipment
- Mixer
- Spatulas
- Bowls
- Hand blender
- Cooking stove
- Oven
- Tart rings
- Rolling Pin
- Knife
- Piping bag
- Round nozzle
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