NOAH

Complexity level

Makes 15 tartlets

Composition

Sweet Pastry
Pistachio Glaze
Buckwheat Pastry Cream
Crunchy
Strawberry Confit
Pistachio White Chocolate Whipped Cream
Meringue

Steps

1 Sweet Pastry

Ingredients

Pistachio Powder PatisFrance 25 g

Butter 100 g

Salt 1 g

Icing sugar 40 g

Eggs 40 g

Flour 190 g

Preparation

In a blender using the paddle, mix the butter with the icing sugar and salt. Gradually add the eggs then incorporate the flour and pistachio powder without kneading. Set aside in a cool place, covered with plastic wrap for 4 hours.
Roll out the dough to a 2.5-mm thickness and shape into an 8-cm diameter pie circle. Bake at 150°C for 10 minutes.

2 Pistachio Glaze

Ingredients

Belcolade Selection Blanc 34% Cacao-Trace 200 g

Puratos Classic Pistachio 30 g

Rapeseed oil 10 g

Preparation

Melt the chocolate, add the pistachio flavouring paste and the rapeseed oil.

3 Buckwheat Pastry Cream

Ingredients

Elgel PatisFrance 25 g

NH Pectin PatisFrance 1,5 g

Infused whole milk 300 g

Egg yolks 30 g

Sugar 45 g

Butter 90 g

Buckwheat seeds 200 g

Preparation

Roast the buckwheat seeds for about 3 minutes at 160°C. Infuse with the milk for 12 hours then strain. Make a pastry cream with the rest of the ingredients and add the butter at 40°C. Set aside.

4 Crunchy

Ingredients

Pralicrac Blanc PatisFrance 50 g

Preparation

Melt the Pralicrac at 35°C and spread it between 2 guitar sheets. Keep in the fridge then detail disks of 7 cm in diameter.

5 Strawberry Confit

Ingredients

Starfruit Strawberry PatisFrance 80 g

NH Pectin PatisFrance 5 g

Whole Strawberry 80 g

Lemon juice 17 g

Sugar 95 g

Yuzu juice 17 g

Preparation

Stew the strawberries with a part of the sugar then add the rest of the sugar with the pectin. Boil for 2 minutes and add the juices. Pour into a 3-cm diameter Flexipan® mold. Set aside.

6 Pistachio White Chocolate Whipped Cream

Ingredients

Belcolade Selection Blanc 34% Cacao-Trace 235 g

Gelatin in Powder PatisFrance 7 g

Puratos Classic Pistachio 5 g

Liquid cream 625 g

Water 40 g

Preparation

Heat the infused cream with the pistachio flavoring paste. Pour the hydrated gelatin into the water and pour over the white chocolate. Smooth with a hand blender and keep in the fridge for 12 hours. Whip the cream with a blender. Pipe with a St-Honoré nozzle.

7 Meringue

Ingredients

Egg whites 200 g

Sugar 250 g

Icing sugar 150 g

Orange zests 1 pc

Lime zest 1 pc

Preparation

Heat the egg whites and sugar to 45°C over a water bath. Whisk the meringue. Once completely cooled down, add the zests and the icing sugar then mix with a spatula. Line the Flexipan® silicone half-sphere molds of 6 cm of diameter from the inside. Bake at 90°C for 2 hours.

8 Assembly & Finishings

Ingredients

Preparation

Glaze the edges of the tart with the pistachio glaze.
Pipe the buckwheat cream.
Place the crunchy on top of the tart.
Fill the half sphere with meringue and strawberry confit.
Place it in the center of the tart and coat the sphere with the pistachio whipped cream using a St Honoré nozzle.

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