Pistachio tartlets are a sophisticated dessert with layers of flavor and texture that make each bite irresistible.
With a rich pistachio crémeux, crunchy pistachio streusel, and a flaky vanilla crust, this recipe is a treat for pistachio lovers.
Whether you’re preparing for a special celebration or just want to impress your guests, these tartlets are sure to wow everyone at the table..
Pistachio Tartlet Recipe
Delight your taste buds with this exquisite Pistachio Tartlet recipe. Featuring a creamy pistachio filling, crunchy pistachio streusel, and a buttery vanilla crust, these tartlets are perfect for any occasion.
Ingredients
- Gelatin Mass
- 3g gelatin powder
- 15g water
- Pistachio Crémeux
- 50g natural pistachio butter
- 50g white chocolate
- 12g gelatin mass
- 80g heavy cream (38%)
- 80g whole milk (3%)
- 40g egg yolk (from 2 large eggs)
- 20g sugar
- Vanilla Crust
- 235g all-purpose flour
- 30g almond powder
- 90g powdered sugar
- ½ tsp salt
- 120g cold butter, cubed
- 56g egg (1 large egg)
- 1 tsp vanilla extract
- Baked Pistachio Cream
- 55g powdered sugar
- 56g shelled pistachios
- 55g softened butter
- 56g egg (1 large egg)
- Pistachio Streusel
- 30g shelled pistachios
- 15g all-purpose flour
- 15g demerara sugar
- ¼ tsp salt
- 15g butter
- Pistachio Crunch
- 55g natural pistachio butter
- 30g pailleté feuilletine
- 60g pistachio streusel
- 30g milk chocolate
- 15g dark chocolate (58%)
- Decoration
- 100g roasted, shelled pistachios
Instructions
1. Prepare the Gelatin Mass
1.1. In a small bowl, sprinkle the gelatin powder over the water and mix well.
1.2. Let it sit in the fridge for at least 30 minutes to bloom.
2. Make the Vanilla Crust
2.1. In a food processor, combine the flour, almond powder, powdered sugar, and salt.
2.2. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
2.3. Add the egg and vanilla extract, and mix until the dough forms.
2.4. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
3. Prepare the Pistachio Crémeux
3.1. In a saucepan, whisk together the milk, heavy cream, egg yolks, and sugar.
3.2. Heat over medium heat, stirring constantly, until the mixture reaches 80-82°C (176-180°F).
3.3. Remove from heat and pour through a fine sieve over the white chocolate, pistachio butter, and gelatin mass.
3.4. Use a hand blender to blend the mixture into a smooth consistency.
3.5. Pour the mixture into 6 small tart rings (8 cm diameter) and freeze for at least 2 hours.
4. Bake the Pistachio Cream
4.1. Preheat the oven to 160°C (320°F).
4.2. Grind the pistachios in a food processor until finely ground.
4.3. In a bowl, cream the butter and powdered sugar until light and fluffy.
4.4. Add the ground pistachios and egg, and mix until combined.
4.5. Spread the mixture into the chilled tartlet shells and bake for 12-15 minutes until golden brown.
5. Make the Pistachio Streusel
5.1. Combine the shelled pistachios, flour, demerara sugar, and salt in a bowl.
5.2. Add the butter and mix with your fingers until it forms small, crumbly clumps.
5.3. Set aside.
6. Assemble the Pistachio Crunch
6.1. Melt the milk and dark chocolate together in a double boiler.
6.2. Stir in the pistachio butter, pailleté feuilletine, and pistachio streusel.
6.3. Spread the mixture onto a baking sheet lined with parchment paper and let it cool.
7. Assemble the Tartlets
7.1. Remove the frozen pistachio crémeux from the rings and place it on top of the baked pistachio cream.
7.2. Add a layer of pistachio crunch on top of the crémeux.
7.3. Sprinkle with roasted pistachios for decoration.
8. Chill and Serve
8.1. Chill the assembled tartlets for 1 hour before serving.
FAQs
Can I use store-bought pistachio butter?
Yes, natural store-bought pistachio butter works perfectly for this recipe.
How far in advance can I make the tartlets?
The tartlets can be made a day in advance and stored in the fridge. Assemble them a few hours before serving for the best texture.
What can I substitute for pailleté feuilletine?
You can substitute crushed cornflakes or wafer cookies for pailleté feuilletine.