Mini tarte cu zmeura si fistic

Am dezvoltat o mica obsesie pentru fistic – gustul lui delicat, culoarea intensa, acel verde fistic absolut superb! Cum sa nu-l iubesti?! Si tot caut motive (a se citi scuze) pentru a-l folosi in deserturi, fie ca vorbim de un cheesecake delicios, fie ca ne orientam spre ceva mai complex dar la fel de gustos: mini tarte cu zmeura si fistic. De altfel, fisticul mi se pare un ingredient greu de echilibrat in deserturi. De regula straluceste singur sau in combinatie cu cateva fructe, dar fara a folosi prea multe elemente care sa il acopere ca aroma. In plus, imi place sa ma folosesc si de culoarea lui minunata, scotand-o in evidenta.

Mini tarte cu zmeura si fistic

Olguta – Pastry Workshop

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Ingrediente

 

Pate sucree (aluat fraged):

• 140 g unt (temperatura camerei)
• 70 g zahar pudra
• 1/2 lingurita extract de vanilie
• 1 egg
• 30 g faina de migdale
• 280 g faina alba (cernuta)
• 2 g sare

Jeleu de zmeura:

• 150 g piure de zmeura fara samburi
• 45 g zahar alb
• 4 g pectina NH
• 2 ml suc de lamaie
• 1 lingurita apa de trandafir

Ganache cu fistic:

• 80 ml smantana pentru frisca
• 160 g ciocolata alba
• 30 g pasta de fistic
• 25 g unt (temperatura camerei)
• 1 lingurita extract de vanilie

Ganache batut:

• 140 g ciocolata alba
• 200 ml smantana pentru frisca
• 1 pastaie de vanilie

Decor:

• Foi subtiri de ciocolata

Instructiuni

Pate sucree (aluat fraged):

• Mixati untul cu zaharul intr-un bol pentru aproximativ 5 minute.
• Adaugati vanilia si oul si mixati bine.
• Incorporati faina de migdale, apoi faina alba si sarea si framantati scurt pana obtineti un aluat omogen. Formati o bila si infoliati apoi dati la frigider cateva ore.
• Scoateti de la rece si instindeti o foaie subtire apoi taiati cercuri suficient de mari incat sa va incapa in inelele de mini tarte.
• Coaceti cojile in cuptorul preincalzit la 170C pentru 12-16 minute sau pana devin usor aurii.
• Dati deoparte pana la nevoie.

Jeleu de zmeura:

• Combinati zaharul cu pectina NH.
• Incalziti piureul usor apoi incorporati zaharul si pectina.
• Gatiti 2 minute dupa ce incepe sa fiarba apoi luati de pe foc si adaugati zeama de lamaie.
• Lasati sa se racoreasca apoi incorporati apa de trandafiri.
• Turnati 1-2 linguri de jeleu in fiecare coaja de tarta apoi dati-le la frigider pentru a se inchega.

Ganache cu fistic:

• Incalziti smantana intr-un vas.
• Turnati-o calda peste ciocolata. Lasati deoparte cateva minute apoi omogenizati.
• Incorporati untul si pasta de fistic, precum si vanilia.
• Turnati ganache peste jeleul de zmeura apoi dati la frigider.

Ganache batut:

• Incalziti smantana cu pastaia de vanilie. Lasati sa infuzeze 10 minute apoi reincalziti.
• Turnati peste ciocolata si omogenizati.
• Lasati sa se raceasca la frigider cel putin 8 ore apoi mixati pana obtineti o crema aerata.
• Puneti intr-un pos apoi posati pe fiecare mini tarta crema din belsug.
• Decorati cu bucati subtiri de ciocolata alba (si, optional, zmeura proaspata)

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

Oh my, pistachio has become my weakness! Much like Superman’s kryptonite, except that I get stronger in its presence, I love it, I seek it, I enjoy working with it, I love its color and delicate flavor. And I believe that combined with raspberry, it becomes one of the best flavor combos there is! So fragrant, so delicate and yet impossible to forget, vibrant in colour and amazing when you bite into it! It rarely gets better than this!

Raspberry Pistachio Tartlets – a dessert hard to forget

These raspberry pistachio tartlets have been the highlight of my last few days. It’s really nice coming home to a bunch of tartlets waiting for your in the fridge, especially when they look this pretty and taste this good! One bite and you feel like a brand new person! (or perhaps the same old self, but with a smile on your face!)

Raspberry Pistachio Tartlets

Olguta – Pastry Workshop

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Rezultat –10 pieces

Ingrediente

 

1x2x3x

Pate sucree:

• 140 g butter (softened)
• 70 g powdered sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 30 g almond flour
• 280 g all-purpose flour (sifted)
• 2 g salt

Raspberry jelee:

• 150 g raspberry puree
• 45 g white sugar
• 4 g pectin NH
• 2 ml lemon juice
• 1 teaspoon rose water

Pistachio ganache:

• 80 ml heavy cream
• 160 g white chocolate
• 30 g pistachio paste (100%)
• 25 g butter (softened)
• 1 teaspoon vanilla extract

Whipped ganache:

• 200 ml heavy cream
• 140 g white chocolate
• 1 vanilla bean

Decor

• Thin sheets of tempered white chocolate

Instructiuni

Pate sucree:

• Mix the butter with the sugar in a bowl for 5 minutes.
• Add the vanilla and egg and give it a good mix.
• Stir in the almond flour, followed by the all-purpose flour and salt and knead just until the dough looks even.
• Gather it into a ball then wrap it in plastic wrap and refrigerate for a few hours, preferably over night.
• Once chilled, roll the dough into a thin sheet then cut small pieces and use them to make your tartlet shells by placing the dough into small tartlet rings.
• Work the dough quickly to prevent it from warming up. If it’s too warm, keep it in the fridge then work it again.
• Bake in the preheated oven at 170C for 12-16 minutes or until slightly golden brown.
• Allow to cool down in the pan then remove the rings and place aside until needed.

Raspberry jelee:

• Mix the sugar and pectin.
• Heat up the raspberry puree until warm then add the pectin and sugar and mix well, cooking for 2 minutes once it starts to boil.
• Remove from heat and add the lemon juice.
• Allow to cool down then stir in the rose water.
• Pour about 1 1/2 tablespoons of jelly into each tartlet shells, making sure there is enough space for the pistachio ganache as well.
• Place the tartlets in the fridge to allow to properly set.

Pistachio ganache:

• Heat the cream well then pour it over the chocolate.
• Allow to sit for a few minutes then mix well.
• Stir in the pistachio paste, followed by the butter and mix well.
• Add the vanilla and give it a good mix.
• Spoon the ganache over the raspberry jelly and place in the fridge to set.

Whipped ganache:

• Heat the cream and vanilla bean until the boiling point.
• Remove from heat and allow to infuse for 10 minutes.
• Heat again if needed then pour over the chocolate.
• Blend until smooth then place in the fridge for at least 8 hours.
• Whip until stiff.
• Spoon the ganache into a piping bag fitted with a round nozzle.
• Pipe the ganache over each tartlet and decorate with white chocolate.

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!