Livello di complessità  

Per 15 tartlets


1 Sweet Pastry
  • Butter 100 g
  • Salt 1 g
  • Icing sugar 40 g
  • Eggs 40 g
  • Flour 190 g
  • Pistachio Powder PatisFrance 25 g

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
  • Belcolade Selection Blanc 34% Cacao-Trace 200 g
  • Puratos Classic Pistachio 30 g
  • Rapeseed oil 10 g

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

3 Buckwheat Pastry Cream
  • Infused whole milk 300 g
  • Egg yolks 30 g
  • Sugar 45 g
  • Elgel PatisFrance 25 g
  • NH Pectin PatisFrance 1,5 g
  • Butter 90 g
  • Buckwheat seeds 200 g

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
  • Pralicrac Blanc PatisFrance 50 g

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
  • Starfruit Strawberry PatisFrance 80 g
  • Whole Strawberry 80 g
  • Lemon juice 17 g
  • Sugar 95 g
  • Yuzu juice 17 g
  • NH Pectin PatisFrance 5 g

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
  • Liquid cream 625 g
  • Belcolade Selection Blanc 34% Cacao-Trace 235 g
  • Gelatin in Powder PatisFrance 7 g
  • Water 40 g
  • Puratos Classic Pistachio 5 g

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
  • Egg whites 200 g
  • Sugar 250 g
  • Icing sugar 150 g
  • Orange zests 1 pc
  • Lime zest 1 pc

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
  • 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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