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Raspberry & Pistachio Tarlet

Johanna le Pape

By Johanna le Pape

Ingredients

Short crust pastry

  • Butter 150g
  • Flour 275g
  • Salt 1g
  • Granulated sugar 100g
  • Almond meal 50g
  • Flour 275g

Raspberry marmalade

  • Raspberry pulp 125g
  • Raspberry chips 125g
  • Pectin NH 6g
  • Sugar 100g
  • Lemon juice 5g

Beaten pistachio ganache

  • Candia Professional Whipping Cream 1L
  • Vanilla bean 1
  • Glucose 30g
  • Fine salt 2g
  • Gelatin sheets 2
  • White chocolate 200g
  • Pistachio paste 75g

Serving

  • Fresh raspberries SQ
  • Crushed pistachios SQ
Step1

SHORT CRUST PASTRY

  • Add together the butter, flour, salt, sugar, and the almond meal, and then add the eggs. Combine and spread between two 3 mm thick sheets of parchment paper.
  • Bake at 175°C for 12 minutes.
Step2

RASPBERRY MARMALADE

  • Heat the raspberry pulp and the raspberry chips together.
  • When hot, add the sugar and the pectin mixed together.
  • Bring to boil, and then off the heat, add the lemon juice.
Step3

BEATEN PISTACHIO GANACHE

  • Heat half of the Candia Professionnel Whipping Cream with the scraped vanilla bean, the glucose, the pistachio paste, and the salt.
  • Pour over the white chocolate and create an emulsion.
  • Add the gelatin, previously soaked in cold water.
  • Mix and strain.
  • Keep in the refrigerator for 24 hours.
  • With the whip of an electric mixer, slowly beat the pistachio ganache to reach a Chantilly consistency.
Step4

SERVING AND PRESENTATION

  • On the short crust, pipe the beaten pistachio ganache.
  • Place balls of raspberry marmalade and sprinkle with pistachio powder.
  • Place half a raspberry and decorate with a few pistachios.

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