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Redcurrant, Pistachio & Orange Blossom TARTLET

Johanna le Pape

By Johanna le Pape


Shortcrust dough

  • Candia Professional Extra Taste Butter 100g
  • Icing sugar 80g
  • Almond powder 20g
  • Salt flower 1g
  • Eggs 40g
  • Vanilla bean 1g
  • Rice flour 130g
  • Chestnut flour 40g

Pistachio cream

  • Candia Professional Extra Taste Butter 50g
  • Sugar 30g
  • Pistachio powder 50g
  • Eggs 50g

Redcurrant-orange blossom confit

  • Redcurrant puree 200g
  • Sugar 20g
  • Pectine 8g
  • Orange blossom 20g

Pistachio cremeux

  • Candia Professional Whipping Cream 75g
  • Milk 50g
  • Egg yolk 110g
  • Sugar 45g
  • Gelatine mass 30g
  • Pistachio paste 40g

Orange blossom Chantilly

  • Candia Professional Whipping Cream 200g
  • Candia Professional Cream Cheese 20g
  • Sugar 30g
  • Orange blossom 8g

Shortcrust dough

  • Mix the Candia Professional Extra Taste Butter with the icing sugar.
  • Add the almond powder, the salt, the eggs and the vanilla.
  • Add both flours and stir until it becomes homogeneous.
  • Bake at 170°C for 12 min.

Pistachio cream

  • Mix the softened Candia Professional Extra Taste Butter with the sugar.
  • Then add the pistachio paste and the eggs.

Redcurrant-orange blossom confit

  • Heat the puree. Then, add the sugar mixed with the pectin. Bring to boil and refrigerate.
  • Once refrigerated, add the orange blossom.

Pistachio cremeux

  • In a pot, heat the milk and Candia Professional Whipping Cream. Stir the egg yolk with the sugar.
  • Pour the hot milk over the egg yolk, stir and put the mix back to the heat. Cook until 83°C.
  • Add the gelatine mass then the pistachio paste.
  • Mix and pour over the disk of 4 cm diameter.

Orange blossom Chantilly

  • Whip Candia Professional Whipping Cream, Candia Professional Cream cheese, the sugar and the orange blossom until it reaches a Chantilly texture.


  • Line the paste into the circle of 6 cm diameter. Allow to rest for 1 hour in the refrigerator.
  • Then pipe the pistachio cream on top of the dough. Bake it for 16 minutes at 160°C.
  • Allow to cool the tartlet base, then spread a fine layer of the redcurrant confit.
  • Place the disk of frozen pistachio cremeux. Whip the orange blossom Chantilly and pipe on top of the tartlet.
  • Decorate with redcurrant, green leaves, small red heart chocolate and red butterfly chocolate.

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