Fancy Pistachio Bite (Print Version)
# Ingredients:
→ Gelatin Prep
01 -
15g water
02 -
3g gelatin powder
→ Pistachio Cream Filling
03 -
50g white chocolate
04 -
50g natural pistachio butter
05 -
80g milk (3%)
06 -
80g heavy cream (38%)
07 -
12g gelatin mix
08 -
20g sugar
09 -
40g egg yolk (2 large yolks)
→ Vanilla Tart Dough
10 -
235g regular flour
11 -
90g confectioners' sugar
12 -
30g almond flour
13 -
½ teaspoon salt
14 -
120g chilled butter, in cubes
15 -
1 teaspoon vanilla paste
16 -
56g eggs (1 whole egg)
→ Baked Pistachio Filling
17 -
56g eggs (1 egg)
18 -
55g soft butter at room temperature
19 -
55g powdered sugar
20 -
56g pistachios, unshelled
→ Crunchy Pistachio Topping
21 -
15g butter
22 -
15g raw sugar
23 -
15g flour
24 -
30g shelled pistachios
25 -
¼ teaspoon salt
→ Pistachio Coating
26 -
30g feuilletine flakes
27 -
55g smooth pistachio butter
28 -
15g dark chocolate (58%)
29 -
60g pistachio crunch
30 -
30g milk chocolate
→ Final Touch
31 -
100g pistachios, de-shelled
# Instructions:
01 -
Stir water into powdered gelatin and leave it in the fridge for half an hour. Before using, chop it into pieces.
02 -
Toast pistachios at 160°C for 7 minutes. Once cooled, break them up in a food processor until crushed.
03 -
Warm egg yolks, milk, cream, and sugar together to 82°C. Pour the mixture over pistachio butter, gelatin, and white chocolate, then blend until smooth.
04 -
Spread the cream mix into 7cm rings so it's 1cm thick. Let them freeze for at least 2 hours.
# Notes:
01 -
Yields 6 mini tarts
02 -
Gelatin mix can be made in bulk