Recipes
Pistachio raspberry tart
Luxurious pistachio-raspberry dessert tart to delight your guests
10-12 people
4 hours (including cooling time)
Ensure all ingredients are at room temperature before starting. Begin by making the pistachio biscuit by creaming the butter with the sugar, salt, and finely ground pistachios. Next, add the pistachio paste. Mix the eggs with the cream and gradually add this to the butter mixture. Sift the flour together with the baking powder and fold it in. Spread the batter evenly in a baking pan to a thickness of 1.5 cm and bake the biscuit for 20 minutes at 160°C. Allow to cool completely.
For the pâtes de fruits, heat the raspberry purée to 60°C and mix the pectin with a bit of sugar. Stir this mixture into the purée and gradually add the remaining sugar and glucose syrup. Heat this to 105°C, stir in the citric acid, and allow to set.
Prepare the pistachio mousse by soaking the gelatin in water. Whip the cream until airy and store it in the refrigerator. Heat the sugar and water to 120°C and add this to whipped egg yolks to create a fluffy pâte à bombe. Dissolve the gelatin in warm milk and mix it with white chocolate and pistachio paste. Allow this mixture to cool to 35°C and fold in the pâte à bombe first, followed by the whipped cream.
For the pistachio coating, melt white chocolate with cocoa butter. Add sunflower oil, pistachio paste, and the crunch. Dip the cooled tartlets into this coating for a crispy layer.
Finally, prepare the monté ganache by heating the cream with vanilla and adding gelatin. Mix this with white chocolate until smooth and add cold cream. Let this mixture cool overnight and whip it for a fluffy texture.
Assemble the tartlets by layering pistachio biscuit, raspberry pâtes de fruits, and pistachio mousse. Finish with the monté ganache, chocolate decorations, and crunchy toppings.
