{Raspberry Pistachio Tartlets} – Mini tarte cu zmeura si fistic

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

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!)

pistachio raspberry tartlets

5.0 from 2 reviews
{Raspberry Pistachio Tartlets}
 
Author:
Ingredients:
Pate sucree:
  • 140g butter, softened
  • 70g powdered sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 30g almond flour
  • 280g all-purpose flour, sifted
  • 2g salt
Raspberry jelee:
  • 150g raspberry puree
  • 45g white sugar
  • 4g pectin NH
  • 2ml lemon juice
  • 1 teaspoon rose water
Pistachio ganache:
  • 80ml heavy cream
  • 160g white chocolate
  • 30g pistachio paste (100%)
  • 25g butter, softened
  • 1 teaspoon vanilla extract
Whipped ganache:
  • 200ml heavy cream
  • 140g white chocolate
  • 1 vanilla bean
Decor
  • Thin sheets of tempered white chocolate
Directions:
Pate sucree:
  1. Mix the butter with the sugar in a bowl for 5 minutes.
  2. Add the vanilla and egg and give it a good mix.
  3. Stir in the almond flour, followed by the all-purpose flour and salt and knead just until the dough looks even.
  4. Gather it into a ball then wrap it in plastic wrap and refrigerate for a few hours, preferably over night.
  5. 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.
  6. Work the dough quickly to prevent it from warming up. If it's too warm, keep it in the fridge then work it again.
  7. Bake in the preheated oven at 170C for 12-16 minutes or until slightly golden brown.
  8. Allow to cool down in the pan then remove the rings and place aside until needed.
Raspberry jelee:
  1. Mix the sugar and pectin.
  2. 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.
  3. Remove from heat and add the lemon juice.
  4. Allow to cool down then stir in the rose water.
  5. Pour about 1½ tablespoons of jelly into each tartlet shells, making sure there is enough space for the pistachio ganache as well.
  6. Place the tartlets in the fridge to allow to properly set.
Pistachio ganache:
  1. Heat the cream well then pour it over the chocolate.
  2. Allow to sit for a few minutes then mix well.
  3. Stir in the pistachio paste, followed by the butter and mix well.
  4. Add the vanilla and give it a good mix.
  5. Spoon the ganache over the raspberry jelly and place in the fridge to set.
Whipped ganache:
  1. Heat the cream and vanilla bean until the boiling point.
  2. Remove from heat and allow to infuse for 10 minutes.
  3. Heat again if needed then pour over the chocolate.
  4. Blend until smooth then place in the fridge for at least 8 hours.
  5. Whip until stiff.
  6. Spoon the ganache into a piping bag fitted with a round nozzle.
  7. Pipe the ganache over each tartlet and decorate with white chocolate.

raspberry pistachio tartletsROMANIAN

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 achest cheesecake delicios, fie ca ne orientam spre ceva mai complex dar la fel de gustos: mini tarte cu zmeura si fistic.

5.0 from 2 reviews
Mini tarte cu zmeura si fistic
 
Author:
Ingredients:
Pate sucree (aluat fraged):
  • 140g unt, temperatura camerei
  • 70g zahar pudra
  • ½ lingurita extract de vanilie
  • 1 egg
  • 30g faina de migdale
  • 280g faina alba, cernuta
  • 2g sare
Jeleu de zmeura:
  • 150g piure de zmeura fara samburi
  • 45g zahar alb
  • 4g pectina NH
  • 2ml suc de lamaie
  • 1 lingurita apa de trandafir
Ganache cu fistic:
  • 80ml smantana pentru frisca
  • 160g ciocolata alba
  • 30g pasta de fistic
  • 25g unt, temperatura camerei
  • 1 lingurita extract de vanilie
Ganache batut:
  • 140g ciocolata alba
  • 200ml smantana pentru frisca
  • 1 pastaie de vanilie
Decor:
  • Foi subtiri de ciocolata
Directions:
Pate sucree (aluat fraged):
  1. Mixati untul cu zaharul intr-un bol pentru aproximativ 5 minute.
  2. Adaugati vanilia si oul si mixati bine.
  3. 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.
  4. Scoateti de la rece si instindeti o foaie subtire apoi taiati cercuri suficient de mari incat sa va incapa in inelele de mini tarte.
  5. Coaceti cojile in cuptorul preincalzit la 180C pentru 12-16 minute sau pana devin usor aurii.
  6. Dati deoparte pana la nevoie.
Jeleu de zmeura:
  1. Combinati zaharul cu pectina NH.
  2. Incalziti piureul usor apoi incorporati zaharul si pectina.
  3. Gatiti 2 minute dupa ce incepe sa fiarba apoi luati de pe foc si adaugati zeama de lamaie.
  4. Lasati sa se racoreasca apoi incorporati apa de trandafiri.
  5. Turnati 1-2 linguri de jeleu in fiecare coaja de tarta apoi dati-le la frigider pentru a se inchega.
Ganache cu fistic:
  1. Incalziti smantana intr-un vas.
  2. Turnati-o calda peste ciocolata. Lasati deoparte cateva minute apoi omogenizati.
  3. Incorporati untul si pasta de fistic, precum si vanilia.
  4. Turnati ganache peste jeleul de zmeura apoi dati la frigider.
Ganache batut:
  1. Incalziti smantana cu pastaia de vanilie. Lasati sa infuzeze 10 minute apoi reincalziti.
  2. Turnati peste ciocolata si omogenizati.
  3. Lasati sa se raceasca la frigider cel putin 8 ore apoi mixati pana obtineti o crema aerata.
  4. Puneti intr-un pos apoi posati pe fiecare mini tarta crema din belsug.
  5. Decorati cu bucati subtiri de ciocolata alba (si, optional, zmeura proaspata)

mini tarte cu zmeura si fistic

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  1. Buna ziua, cu ce pot inlocui Pectina NH in aceasta reteta?Gelatina, zahar cu pectina pt gemuri…..?