NOAH
Makes 15 tartlets
Makes 15 tartlets
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.
Melt the chocolate, add the pistachio flavouring paste and the rapeseed oil.
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.
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.
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.
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.
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.
