Pistachio tartlet made with
– sweet pistachio pastry,
– pistachio praline
– pistachio biscuit
– a pistachio praline cream,
– a dome of pistachio mousse
– mirror icing.
Materials used
– Micro-perforated silicone baking mat
– Silikomart Klassik ring tart silicone mould (6 cavities)
– Micro-perforated strip
– Klassik 70mm Silikomart tart ring mould
Ingredients
Pistachio mousse
✔35g single cream
✔35g white chocolate
✔100g cold liquid cream
✔28g pistachio praline
✔2g gelatine
Sweet pastry
✔70 g soft butter
✔115 g flour
✔15g pistachio powder
✔45g sugar
✔1 pinch of salt
✔1 egg yolk
Pistachio biscuit
✔7g butter
✔23g pistachio powder
✔23g sugar
✔5g flour
✔15g egg
✔35g egg white
Pistachio praline cream
✔90g single cream
✔1 egg yolk
✔10g sugar
✔1g gelatine
✔40g pistachio praline
Pistachio praline mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g pistachio praline
✔2 sheets gelatine (4g)
✔30g liquid cream
The recipe
Forr 4 tartlets
Pistachio mousse
✔35g single cream
✔35g white chocolate
✔100g cold liquid cream
✔28g pistachio praline
✔2g gelatine
Soften the gelatine in a bowl of cold water. In a saucepan, heat the cream with the pistachio praline. Remove from the heat, add the wrung-out, softened gelatine and pour over the white chocolate, which has been melted in the microwave. Mix well and set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer overnight.
Sweet pastry
✔70 g soft butter
✔115 g flour
✔15g pistachio powder
✔45g sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the pastry thinly between 2 sheets of greaseproof paper and refrigerate for at least 30 minutes. Line the circles with the pastry. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.
Spread a little pistachio praline on the bottom of each tartlet.
Pistachio biscuit
✔7g butter
✔23g pistachio powder
✔23g sugar
✔5g flour
✔15g egg
✔35g egg white
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the pistachio powder (I mixed 23g of pistachios), flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and leave to cool before peeling off the paper and cutting out the biscuit using a cookie cutter. You will have some biscuit left over.
Place a piece of hazelnut biscuit in each tartlet.
Pistachio praline cream
✔90g single cream
✔1 egg yolk
✔10g sugar
✔1g gelatine
✔40g pistachio praline
Pour the liquid cream into a saucepan and bring to the boil. Mix the egg yolk and caster sugar in a bowl. Pour over the hot cream. Return the mixture to the saucepan and continue cooking, stirring constantly, without exceeding 83°C. Remove from the heat and add the gelatine, previously softened in a bowl of cold water, and the praline. Mix well. Allow to cool before filling the tartlets. Chill until the cream has completely cooled.
Pistachio praline mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g pistachio praline
✔2 sheets gelatine (4g)
✔30g liquid cream
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the praline and cream. Use an immersion blender to blend the mixture evenly. When the temperature is close to 35°C, proceed with icing the frozen domes.
Remove the pistachio mousses from the freezer and apply the mirror icing. Place on the tartlets and chill until ready to eat.
I added chopped pistachios all round and a decorative gold leaf on top.
