{Raspberry Pistachio Tartlets}
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
  • Thin sheets of tempered white chocolate
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.
Recipe by Pastry Workshop at https://pastry-workshop.com/raspberry-pistachio-tartlets-mini-tarte-cu-zmeura-si-fistic/