Pistachio Tartlet

Ingredients for 10 Tartlets (Ø 7-8 cm)

Sweet Shortcrust Pastry

180 g unsalted butter

120 g icing sugar

60 g almond powder

1 whole egg (50 g)

300 g all-purpose flour (T55)

1 pinch of salt

Baked Pistachio Cream

100 g softened butter

100 g caster sugar

100 g almond powder

100 g pure pistachio paste

2 eggs

20 g all-purpose flour

White Chocolate Pistachio Whipped Ganache

Prepare the day before if possible

200 g white couverture chocolate

100 g pistachio paste

300 g heavy cream 30% fat (heated)

300 g cold heavy cream (added after)

1 gelatin leaf (2 g) — optional but recommended

Preparation

Sweet Shortcrust Pastry Cream the butter and icing sugar. Add almond powder, then the egg. Add flour and salt, mix until combined. Wrap in plastic and refrigerate 1 hour. Roll out to 2-3 mm, cut and line tartlet molds. Prick with a fork, chill 20 minutes. Preheat oven to 170°C. Blind bake for 12 minutes, remove weights, bake 5-7 minutes more.

Baked Pistachio Cream Cream butter and sugar. Add almond powder and pistachio paste. Mix in eggs one by one, then flour. Pipe into tartlet shells halfway. Bake at 170°C for 15-18 minutes. Cool.

White Chocolate Pistachio Whipped Ganache Soak gelatin in cold water. Melt white chocolate. Heat 300 g cream, stir in pistachio paste. Add gelatin if using. Pour over melted chocolate, mix smooth. Add cold cream, mix. Cover with plastic touching surface, chill overnight.

Assembly Whip ganache to soft peaks. Pipe over baked pistachio cream. Decorate with chopped pistachios and a whole almond. Serve chilled.