Indulge in the delightful combination of rich pistachio ganache, tangy raspberry jam, and buttery tartlet cases with this exquisite dessert. These Pistachio Tartlets are perfect for any occasion, bringing a burst of color and flavor to your table. The crisp tart shells hold a luscious filling, while the freeze-dried raspberries and fresh pistachios add a touch of elegance. Follow this simple recipe to create a treat that’s sure to impress your guests and satisfy your sweet tooth.
Ingredients
Tartlet Cases:
- 250g plain flour
- 80g granulated sugar
- 1 egg
- 1/4 teaspoon salt
- 1 teaspoon vanilla paste
- 130g room temperature butter
- Raspberry jam
Pistachio Ganache:
- 300g white chocolate
- 160g whipping cream (33%)
- 2 tablespoons pistachio paste
For Decoration:
- Freeze-dried raspberries
- Handful of pistachios
- Fresh raspberries (optional)
Procedure
- Prepare the Dough:
- Combine flour, sugar, egg, salt, vanilla paste, and butter. Knead into a firm dough.
- Refrigerate for 30 minutes.
- Roll out the dough and cut out shapes.
- Place dough shapes into a greased muffin tin, prick with a fork, and weigh down with ceramic beads or raw beans.
- Bake at 170°C (338°F) for 15 minutes.
- Remove weights immediately after baking and let tartlets cool in the tin.
- Prepare the Pistachio Ganache:
- Heat the cream to 90°C (194°F) without boiling.
- Pour the hot cream over white chocolate and mix until smooth.
- Add pistachio paste and whisk until well combined.
- Assemble the Tartlets:
- Fill each tartlet with a layer of raspberry jam.
- Pour pistachio ganache over the jam.
- Decorate with freeze-dried raspberries, pistachios, and fresh raspberries if desired.
- Chill in the fridge for at least 1 hour to set.
Enjoy your delightful pistachio tartlets!
