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:
- Cream together the powdered sugar, almond flour, butter, and a pinch of salt until well combined.
- Gradually mix in the all-purpose flour until the dough comes together.
- Wrap the dough in cling film and let it rest in the refrigerator for at least 1 hour.
Preparing the Pistachio Cream Filling:
- Beat the softened butter with powdered sugar until fluffy.
- Mix in the ground pistachios, ground almonds, and pistachio paste.
- Add the egg to the pistachio mixture and blend until smooth.
Assembling the Tartlets:
- Preheat the oven to 180°C (356°F).
- Roll out the chilled shortcrust pastry and cut it to fit into your 8 cm tartlet molds.
- Press the dough into the molds, then fill each with the pistachio cream.
- Press 3-4 raspberries into the pistachio cream of each tartlet.
- Bake the tartlets for about 20-25 minutes until the filling is set and the pastry is golden.
Making the Vanilla Pastry Cream:
- Heat the milk with the vanilla pod seeds until it almost boils.
- Whisk the egg yolk with cornstarch (and semolina if using).
- Gradually pour the hot milk into the yolk mixture, whisking constantly.
- Return the mixture to the heat and stir until it thickens.
- Remove from heat and stir in the butter until melted and incorporated.
- Let the pastry cream cool, then pipe or spoon it onto the cooled tartlets.
Garnishing the Tartlets:
- Decorate each tartlet with fresh raspberries and a sprinkle of chopped pistachios for a beautiful and tasty finish.
- 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.
