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翻转您的平板以获取更好的导航
By Johanna le Pape
配料
20g
150g
275g
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
步骤1
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.
步骤2
Pistachio cream
- Mix the softened Candia Professional Extra Taste Butter with the sugar.
- Then add the pistachio paste and the eggs.
步骤3
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.
步骤4
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.
步骤5
Orange blossom Chantilly
- Whip Candia Professional Whipping Cream, Candia Professional Cream cheese, the sugar and the orange blossom until it reaches a Chantilly texture.
步骤6
Assembly
- 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.