Orange blossom pistachio tartlet made with
– sweet pastry,
– pistachio praline crisp,
– pistachio praline insert,
– orange blossom ganache,
– unsalted chopped pistachios.
Material used
– Micro-perforated baking mat
– Micro-perforated strip
– 24mm plain tip
– Silikomart tart circles
– Melon spoon
Ingredients
Pistachio praline (the day before)
✔100g unsalted shelled pistachios
✔50g caster sugar
Pistachio praline crisp
✔20g white chocolate
✔35g pistachio praline
✔20g crêpes dentelles
Orange blossom ganache (the day before)
✔40g white chocolate
✔45g liquid cream 30% MG
✔1 leaf gelatin 1g
✔70g liquid cream 30% MG
✔4g orange blossom
Sweet dough
✔65g flour
✔35g butter
✔20g sugar
✔1 pinch salt
✔1 egg yolk
The recipe
For 3 tarts
Pistachio praline (the day before)
✔100g unsalted shelled pistachios
✔50g caster sugar
Roast the pistachios on a baking sheet for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto greaseproof paper. When cool, break into pieces and place in the bowl of a blender. Add the pistachios and blend until the mixture resembles praline. A good blender is essential. Fill 3 half-spheres of the Silikomart half-sphere x15 mould with pistachio praline and place in the freezer for at least 4 hours.
Orange blossom ganache (the day before)
✔40g white chocolate
✔45g liquid cream 30% MG
✔1 leaf gelatin 1g
✔70g liquid cream 30% MG
✔4g orange blossom
Heat, in a small saucepan, the 45g of liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatine leaf, well wrung out and previously softened in a bowl of cold water. Finally, add the remaining 70g of liquid cream and the orange blossom. Mix well. Cover with cling film and chill overnight.
Sweet dough
✔65g flour
✔35g butter
✔20g sugar
✔1 pinch salt
✔1 egg yolk
Mix all ingredients together, film and chill in the fridge for 1 hour. Roll out the dough between two sheets of parchment paper, then detail circles using a cookie cutter. Place the tartlet circles on a micro-perforated baking mat. As an option, I also placed a micro-perforated strip inside my pastry circles. Place in the freezer for 15 minutes while you preheat your oven. Bake at 180°C for about 20 minutes. Carefully remove the circle and leave to cool.
Pistachio praline crisp
✔20g white chocolate
✔35g pistachio praline
✔20g crêpes dentelles
In a bowl, add 20g of white chocolate and melt in the microwave. Add the 35g pistachio praline and crumble 20g crêpes dentelles.
Mix with a spatula.
Spread the pistachio praline crumble over the bottom of the three tartlets.
Assembly
Turn out the frozen pistachio praline half-spheres and place them on top of the pistachio ganache.
Beat the orange blossom ganache with an electric mixer and poach onto the tartlets. I used a large 24mm plain tip.
Use a melon spoon to make a hole in the top.
Garnish with chopped unsalted pistachios.
Finally, poach some pistachio praline in the hollow of the orange blossom ganache.
I decorated the pistachio praline with a little edible gold leaf.
Chill for at least two hours until ready to eat.
