Raspberry-Pistachio Tartelettes

Yields: 6 tartlets (8 cm in diameter each)

Savor the harmony of flavors in these Raspberry-Pistachio Tartelettes, where the juiciness of fresh raspberries meets the distinctive taste of pistachios in a symphony of sweet and nutty notes.

Ingredients

For the Shortcrust Pastry:

• 40 grams of powdered sugar
• 16 grams of almond flour
• 70 grams of unsalted butter, chilled
• A pinch of salt
• 130 grams of all-purpose flour (Type 550)
• Plus additional chilling time of 1 hour

For the Pistachio Cream Filling:

• 30 grams of unsalted butter, room temperature
• 20 grams of powdered sugar
• 10 grams of ground pistachios
• 10 grams of ground almonds
• 10 grams of pistachio paste
• 1 large egg
• 3-4 fresh raspberries per tartlet

For the Vanilla Pastry Cream:

• 150 milliliters of milk
• ½ vanilla pod, seeds scraped
• 1 egg yolk
• 10 grams of semolina (optional, for added structure)
• 16 grams of cornstarch
• 25 grams of unsalted butter

To Garnish:

• Fresh raspberries
• Chopped pistachios

Instructions

Making the Shortcrust Pastry:

1. Cream together the powdered sugar, almond flour, butter, and a pinch of salt until well combined.
2. Gradually mix in the all-purpose flour until the dough comes together.
3. Wrap the dough in cling film and let it rest in the refrigerator for at least 1 hour.

Preparing the Pistachio Cream Filling:

1. Beat the softened butter with powdered sugar until fluffy.
2. Mix in the ground pistachios, ground almonds, and pistachio paste.
3. Add the egg to the pistachio mixture and blend until smooth.

Assembling the Tartlets:

1. Preheat the oven to 180°C (356°F).
2. Roll out the chilled shortcrust pastry and cut it to fit into your 8 cm tartlet molds.
3. Press the dough into the molds, then fill each with the pistachio cream.
4. Press 3-4 raspberries into the pistachio cream of each tartlet.
5. Bake the tartlets for about 20-25 minutes until the filling is set and the pastry is golden.

Making the Vanilla Pastry Cream:

1. Heat the milk with the vanilla pod seeds until it almost boils.
2. Whisk the egg yolk with cornstarch (and semolina if using).
3. Gradually pour the hot milk into the yolk mixture, whisking constantly.
4. Return the mixture to the heat and stir until it thickens.
5. Remove from heat and stir in the butter until melted and incorporated.
6. Let the pastry cream cool, then pipe or spoon it onto the cooled tartlets.

Garnishing the Tartlets:

1. Decorate each tartlet with fresh raspberries and a sprinkle of chopped pistachios for a beautiful and tasty finish.
2. Chill the tartlets in the refrigerator before serving to allow the flavors to meld beautifully.

Serve these Raspberry-Pistachio Tartelettes as an exquisite dessert to impress your guests, or simply treat yourself to a slice of culinary elegance. Enjoy the delightful contrast of textures and the perfect blend of sweet and nutty flavors.