Hello friends,
I have a new recipe for you today, and I promise you’re going to love it… I’ll explain why.
If you’re anything like me, and I believe you are, you appreciate desserts that are both simple and refined. Enter my raspberry pistachio tartlets!
How I Created This Dessert
It all started with a simple idea and a desire: to indulge myself with minimal preparation and maximum satisfaction. And I believe I’ve succeeded with these raspberry pistachio tartlets!
Since I wanted an individual dessert, I immediately thought of a Breton shortbread base. The visual result is fantastic, and I love that rich taste of butter. From there, it was easy. I began with my whipped pistachio ganache, which I enhanced with raspberry coulis and fresh raspberries. As I said: it’s a straightforward recipe!
My Organization Tips
Even though this dessert is quite approachable, good organization in preparing the various elements that make up these raspberry pistachio tarts will make your life easier.
On the day before (Day -1), you should prepare:
- your pistachio whipped ganache (allow a minimum of 3-4 hours of chilling in the refrigerator for a successful whipped ganache)
- your raspberry coulis
- and the dough for the Breton shortbread (cooling is essential for dough; it’s always best to let your dough rest in the fridge)
On the big day, you will complete:
- baking your Breton shortbread discs
- preparing the ganache
- and assembling all the components of your dessert.
My Tips for Perfect Raspberry Pistachio Tartlets Every Time
If I could share just one piece of advice, it would be to respect the chilling times. Whether for the whipped ganache or the Breton shortbread dough, cold is truly your ally.
Your ganache won’t set properly if it isn’t well-chilled. Plus, if your Breton shortbread dough is thoroughly chilled, you will find it much easier to handle, and it will hold its shape flawlessly. Don’t underestimate the importance of cold; I repeat…
The Raspberry-Pistachio Pairing
Raspberry and pistachio create a gourmet duo that delights with both a balanced flavor profile and visual elegance. The raspberry offers delicate acidity, fruity freshness, and vibrant color, while the pistachio adds a slightly buttery sweetness, with hints of woodiness, along with a satisfying crunch or creaminess depending on its application. Together, they form a harmonious blend that appeals to both the palate and the eyes.
This pairing has become a staple in the world of pastry. You can find it in exquisite desserts, such as macarons, or in financiers adorned with pistachio cream and topped with fresh raspberries. The contrast between the bright red and soft green adds a captivating aesthetic element. But this combination doesn’t just stop at desserts: it can also surprise in savory dishes, such as a rocket salad with toasted pistachio pieces and whole raspberries, bringing a touch of originality and indulgence.
Nutritionally, this duo is interesting as well: raspberries are rich in vitamin C and fiber, while pistachios provide plant-based protein and healthy fats. A pairing that delights and nourishes!
My Raspberry Pistachio Tartlets: A Versatile Recipe
As you might guess, this recipe is totally adaptable depending on the seasons or what you have in your pantry and fridge.
Instead of the pistachio whipped ganache, consider making a vanilla mousse ganache, a light chocolate ganache, or another praline whipped ganache. And instead of raspberries, you have many options: apricots, pears, strawberries, blueberries, or even mango and passion fruit. Don’t forget to share your favorite variations in the comments of this article!
The Necessary Utensils:
– A saucepan (18 or 20 cm in diameter)
– A spatula
– An electric whisk (or a stand mixer)
– A fine sieve
– Round pastry rings (6.5 cm in diameter)
– A baking mat (or a tray lined with parchment paper)
– A piping bag
– A round piping tip (size 6) and a fluted piping tip (size 13 or 14)
There you have it; I’ve shared everything you need to know. Let’s head to the kitchen, put on an apron, and get started on making my raspberry pistachio tarts!
The recipe, Chef!
Pistachio Raspberry Tarts
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Loading...Ingredients
- Pistachio Ganache
- 150 g of white chocolate
- 75 g + 175 g of liquid cream (30% fat)
- 1 teaspoon of honey
- 2 tablespoons of pistachio paste
- 1 sheet of gelatin
- Raspberry Jam
- 180 g of raspberries
- 20 g of sugar
- 1/2 lemon
- 1 sheet of gelatin
- Breton Biscuits
- 135 g of T45 flour
- 2 egg yolks (about 40 g)
- 85 g of sugar
- 100 g of butter at room temperature
- 1/2 teaspoon of fleur de sel
- 8 g packet of baking powder
- Finishing
- 40 raspberries
- 1 tablespoon of pistachios
Instructions
Pistachio ganache
Soak the gelatin leaf in cold water.
Pour 75 g of cream into a small saucepan and add the honey.
Heat over medium/high heat. Stop as soon as it boils.
Pour in the white chocolate, let sit for one or two minutes, and mix as soon as it is melted.
Add the 175 g of cold cream and the pistachio paste, mixing well by scraping the spatula against the edges of the saucepan.
Transfer to a container and cover with plastic wrap (make sure to press the wrap against the mixture without leaving air bubbles).
Refrigerate overnight (or for at least 4 hours).
The next day, place the bowl and the whisk of your mixer in the freezer for a good 10 minutes.
When the bowl is very cold, pour in the pistachio ganache and whip at high speed while monitoring. You should achieve a firm and fairly compact ganache.
Immediately decorate your cake with the piping of your choice.
Raspberry compote
Soak the gelatin leaf in cold water.
Put the raspberries in a saucepan with the sugar and the juice and zest of the 1/2 lime.
Let sit for 15 minutes.
Then cook over medium heat for about 10 minutes.
Stop cooking and strain everything through a chinois, pressing the fruit well.
Return the obtained juice to the saucepan and cook for 2 minutes at a gentle boil.
Remove from heat, add the wrung-out gelatin leaf, and mix until completely dissolved.
Set aside at room temperature, then refrigerate, ideally in a piping bag or a squeeze bottle with a nozzle.
Breton cookies
Mix the egg yolks with the sugar until whitened. (I use my hand mixer with the beaters).
Then add the butter until you obtain a homogeneous mixture.
Add the sifted flour, salt, and baking powder. Mix until you have a well-homogeneous dough.
Wrap the dough in plastic wrap and refrigerate for 2 hours.
Preheat your oven to 180 degrees.
Roll out the dough to a thickness of about 1 cm on parchment paper.
Make rounds of dough with a cookie cutter of 3 or 4 cm in diameter (measure the diameter of the cavities of your silicone mold) and place them in the mold.
Bake for 15 minutes.
At the end of the baking, wait 1 minute before unmolding and let cool on a rack.
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