PISTACHIO ROSE TART

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.

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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)

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TARTS, CAKES and MONOPORTIONS

Ana Florencia Davila - Pastry Chef Barbara Luijckx Ana Florencia Davila
Michał Świerad - Pastry Chef Barbara Luijckx Michał Świerad
TARTS, CAKES AND MONOPORTIONS