Hello my lovelies!!
So taday it’s a first for me!! First time that I make a pistachio and berry dessert (I know, I’m running far behind anybody else!!).
But it was really worth the wait because the recipe I’m sharing now in just G-R-E-A-T !!!!
Please applaude my pistachio and berry tart!!
Want to know more?? I believe the answer is yes…
For this recipe, there’s nothing really complicated, trust me. You are going to make a Brittany shortbread biscuit. Chef Christophe Felder’s recipe is already on the blog, we will just adjust the ingredient quantities.
Then you will make a vanilla custard, a bit lighter than the one already on the blog (but making is the same) and then you will add a chantilly cream and pistachio paste from your grocery store. It is called a pistachio diplomate cream.
And that’s it, nothing else to make. Do we agree that it’s totally in your range?
Or you will just spread the diplomate cream with a spatula and then you will add the fruits.
In both cases, you will get a pretty outcome!!
As far as ingredients are concerned, nothing out of the ordinary. Except maybe the pistachio cream that you can easily buy at your grocery store. You will have quite a lot of egg whites remaining, here is the link to my post on how to use too many egg whites (or egg yolks). It’s right here.
I suggest a 6 person tart here, with a 18-20 cm diameter pastry ring. If you want to make a 10/12 person dessert, take a 26 cm diameter pastry ring and double the ingredient quantities.
A sauce pan with thick bottom and a good whisk (or an electric mixer) for the vanilla custard,
A food processor or an electric hand mixer for the chantilly cream,
A piping bag with nozzle,
A pastry ring.
This is it! Let’s bake!!
The recipe, Chef!
Pistachio and red Fruits Tart
- 135 g flour (for the shortbread biscuit)
- 2 egg yolks (40 g) (for the shortbread biscuit)
- 85 g sugar (for the shortbread biscuit)
- 100 g butter at room temperature (for the shortbread biscuit)
- 1/3 teaspoon flower salt (for the shortbread biscuit)
- 8 g baking powder (for the shortbread biscuit)
- 185 g milk (for the vanilla curd)
- 30 g egg yolks (2 small ones) (for the vanilla curd)
- 55 g sugar (for the vanilla curd)
- 20 g corn flour (for the vanilla curd)
- 1/2 teaspoon vanilla powder (for the vanilla curd)
- 2 gelatine sheets or 4 g (for the vanilla curd)
- 110 g cream 30% fat (for the diplomate cream)
- 1,5 tablespoon pistachio paste (for the diplomate cream)
- Red fruits
- Pistachios (optional)
Prepare the shortbread batter.
Mix the egg yolks and sugar until it gets white and foamy (I use my hand mixer with whip accessory).
Add the butter and mix until you get an homogeneous mixture.
Add the flour, salt and baking powder. Mix until you get a nice and smooth pastry.
Wrap it in clingfilm and set aside in your fridge for 2 hours.
Prepare the vanilla curd.
Place the gelatine sheets in cold water.
Pour the milk in a saucepan with the vanilla powder.
Boil and remove immediatly from the heat.
During that time, whip the egg yolks with the sugar and corn flour until it gets white.
Pour half of the milk on your mixture and mix. Pour the other half, mix again.
Pour the whole mixture in your saucepan and boil for 2 minutes while whipping with energy (otherwise your cream will cook too much at some point). (I do that at medium heat)
When the cream has the right constistency, add the drained gelatine sheets.
Pour it in a plate and cover with a clingfilm to avoid having a thick crust.
Prepare your shortbread biscuit.
Preheat your oven at 180 degrees.
Spread the pastry with 1 cm thickness and place it in your mold.
Bake for 17 minutes.
At the end of baking, wait for 1 minute before unmolding and let cool down on a grid.
Prepare your pistachio diplomate cream.
Whisk the vanilla curd to make it smooth.
Whisk the cream until you get a firm chantilly cream. Add the vanilla curd and whisk until you get an homogeneous mixture.
Add the pistachio paste and mix.
Pipe the pistachio diplomate cream on your shortbread biscuit.
Decorate with red fruits and chopped pistachios.
Serve or set aside in your fridge.