PISTACHIO ROSE TART

Noble pistachio in a velvet cream, crispy nut shell, raspberry jam and praline sauce is an outstanding flavour combination. The form of the nut tart is perfect as an autumn, exquisite dessert.

RecipePhoto

Used products and decorations

ROASTED HAZELNUT 60% 1KG

Code 6139

ROASTED BLANCHED PISTACHIO NUTS 1KG vacuum bag

Code 6181

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Recipe

NUT SHORT PASTRY

Ingredients:

400 gPlain flour

250 gNut flour

100 gEggs

200gSugar

8 gSalt

300 gButter

Preparation:

Mix all the ingredients in a blender until smooth. Roll out the dough to 3 mm, put into tart baking moulds and cool. Bake for 15 - 18 minutes at 170°C.

PISTACHIO CREAM

Ingredients:

210 gBlanched roasted pistachio paste 100% Barima Arisanal (code 6115)

250 gMascarpone

80 gIcing sugar

250 gWhipped cream (32% fat)

16 gConcentrated rose paste

Preparation:

Whip the mascarpone with the icing sugar, add the rose paste, the pistachio paste and blend. Add the whipped cream at the end and gently mix

RASPBERRY JAM

Ingredients:

250 gRaspberry puree

10 gSugar

2 gPotato starch

8 gGelatine

10 gConcentrated raspberry past

Preparation:

Whip the mascarpone with the icing sugar, add the rose paste, the pistachio paste and blend. Add the whipped cream at the end and gently mix

PRALINE SAUCE

Ingredients:

250 gHazelnut praline paste 60% Barima Artisanal (code 6139)

125 gCream 32% fat

Preparation:

Mix carefully the praline paste with the cream until thoroughly combined.

Assembly

Put some of the pistachio nuts onto baked tartlets. Using a piping bag squeeze a pistachio cream circle inside the tart. Fill the inside of the circle with the raspberry puree, and the outside with the praline sauce.

Put some more pistachios on top and cover it with a chocolate disc sprayed with the Pearly colouring agent gold Barima Artisanal (code APO2010R).

Decoration

250 g Blanched roasted pistachio - unsalted Barima Artisanal (code 6181)
Pearly colouring agent gold Barima Artisanal (code APO2010R)