Raspberry-pistachio tartlets Bashny.Net

The tartlet baked delicious pistachio cream and pistachio whipped ganache. A raspberry with its acidity makes it taste even more balanced, not cloyingly sweet.

Cooking time: 100 minutes + cooling
Servings: 6 tartlets D 8-10 cm
. The complexity of food: 4 out of 5




Ingredients:

1. Sand red dough.

250 g of flour,
150 g butter,
95 g of powdered sugar,
3 grams of salt,
30 g almond flour,
60 g eggs,
red dye.

2. Pistachio baked cream.

120 g butter,
120 g of sugar,
110 g of eggs,
120g almond powder (almond flour or grind in a coffee grinder),
60 g flour,
40 g pistachio paste.

3. raspberry coulis.

250 g raspberry puree,
60 g sugar,
4 g pectin NH,
4 grams of lemon juice.

4. pistachio whipped ganache.

160 g of white chocolate,
110 g of cream (1) 35%,
270 g of cream (2) 35%,
40 g pistachio paste.

Decor: fresh raspberries, chopped pistachio biscuit "Moss»

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How to prepare:

1. Sand red dough.
In the mixer bowl, nozzle "spatula", mix the flour, almond flour, powder, a pinch of salt, vanilla. Add the cold butter, cut into cubes. Turn everything into crumbs, add the eggs and dye. Quickly knead the dough. Roll between two sheets of paper into the baking layer 2-3 mm thick. Cool. Cut into circles and put it in the ring, forming a well-bumpers. Again, place in refrigerator. Bake at 150 degrees. until half, without load, about 10 minutes.

2. Pistachio baked cream.
Rub the softened butter with the sugar until smooth. Add the eggs, almond powder, pistachio paste. At the end, add the sifted flour. Nozzle "spatula." Put cream tarts almost full. Bake at 175 degrees. about 20 minutes. Cool.

3. raspberry coulis.
Raspberry puree (seedless), mix with 2/3 of the sugar. Heat to 40-45 degrees. Add sugar mixed with pectin. Bring to a boil while stirring. After boiling, cook for 1 minute. Remove from heat, add lemon juice. Put a thin layer on the pistachio cream. Cool.

4. pistachio whipped ganache.
Chocolate melt. Pour the hot cream (1) in 3-4 hours. Mix until uniform. Add pistachio paste and cold cream (2). Punch blender. "Vkontakte" Close film. Cool at least 4 hour. Whisk until soft peaks form. Put in the center of the pastry bag tartlets. On the edge of the expanded fresh raspberries and sprinkle with chopped pistachios, decorate a biscuit.