Molds :
- Oblong Perforated Tart Shells - De Buyer
- Oblong Molds - Silikomart
PISTACHIO
PINEAPPLE FINGER
Makes 20 fingers
Makes 20 fingers
Molds :
Cut the butter into regular cubes and mix all the ingredients. Roll out the dough into a 2-mm thick frame.
Mix all the ingredients in this order. Set aside before pouring on the tart shell.
Bake the first 3 ingredients. Add the lemon juice at the end.
Blend before use.
Heat the milk and vanilla to 45°C. Add the sugar / pectin preparation then bring to a boil. Mix the egg yolks and the corn starch together then pour a bit of hot milk. Pour back into a saucepan and bake for 2 minutes. Add the butter and salt. Mix and cool down quickly. Incorporate the pistachio pure paste while blending. Gently add the whipped cream and immediately place in the tartlets.
Cut the pineapple into dices and stir with the pineapple pulp. Remove some of the water from the pan. Stir in the remaining ingredients. Bake for one minute. Add the melted gelatin mass. Cool down. Gently smooth out and stir in the lime zests. Fill the oblong molds and freeze.
