Recipe post ·
Strawberry Pistachio Tartelettes
sweet tart shell, pistachio frangipane, strawberry compote, pistachio ganache and a lot of strawberries on top.
Watch the video for the technique.
Ingredients
Tart shells
- 170 g flour
- 30 g almond flour
- 100 g butter
- 70 g icing sugar
- 1 egg
- 2 g salt
Pistachio frangipane
- 40 g pistachios
- 35 g butter
- 35 g sugar
- 35 g egg
- 10 g flour
- pinch of salt
Strawberry compote
- 180 g strawberries
- 20 g sugar
- 1½ tsp lemon juice
- pinch of salt
- 1 tsp cornstarch mixed with a little water, optional
Pistachio ganache
- 120 g white chocolate
- 60 g cream
- 40 g pistachio paste
To finish
- 200–250 g strawberries
- 20 g pistachios
Method
- 1.
Mix the butter and icing sugar for the pastry, then add the egg followed by the flour, almond flour and salt. Mix until it just comes together, flatten it and chill.
- 2.
Roll it out to around 2–3 mm, line the tart rings and chill them again for 15–20 minutes. Blind bake at 165–170°C for around 10–12 minutes.
- 3.
For the frangipane, finely grind the pistachios and mix them with the butter, sugar, egg, flour and a pinch of salt. Add a thin layer to each tart shell and bake for another 10–15 minutes, until lightly golden.
- 4.
For the compote, cook about 130 g of the strawberries with the sugar and lemon for a few minutes. Add a little cornstarch slurry if it needs thickening, then fold in the rest of the strawberries and let it cool.
- 5.
Heat the cream and pour it over the white chocolate. Stir until smooth, then mix in the pistachio paste and chill until it’s firm enough to pipe.
- 6.
Fill the shells with strawberry compote, pipe the pistachio ganache on top and finish with fresh strawberries and chopped pistachios.
