Small pistachio-raspberry tartlets: a delicious fusion of creamy and tangy flavors

Let yourself be seduced by the refined charm of these little pistachio-raspberry tartlets, where the rich and nutty taste of pistachio meets the tangy zest of raspberry. This recipe offers a delicious combination of textures and flavors, with a silky pistachio ganache, a crunchy sweet pastry base and a tangy raspberry confit, all for a dessert that is as pleasing to the palate as it is to the eye.

Why you'll love this: A true gourmet experience, these tartlets combine the creamy texture of pistachio ganache with the fresh, tangy burst of candied raspberry. The contrast between the sweet, nutty filling and the tangy, fruity raspberry creates a harmonious balance that will captivate your taste buds. Perfect for those who appreciate a dessert that offers depth and complexity in every bite.

Perfect opportunity: These pistachio and raspberry tartlets are ideal for afternoon tea, elegant desserts at parties or as a perfect end to a dinner. They are also perfect for gifting during the holidays or special occasions, providing a luxurious treat that is sure to impress.

Decorating tips: For a sophisticated presentation, decorate each tartlet with a few fresh raspberries and a sprinkle of crushed pistachios. You can also sprinkle lightly with icing sugar or edible gold leaf for a touch of glamour. Use a fine nozzle to pipe pretty, precise swirls of ganache and consider adding a small mint leaf to each tartlet for a fresh, colourful finish.

• Ingredients:
  • Pistachio ganache:
    • 90g white chocolate
    • 50 g pistachio paste
    • 2 g gelatin (previously soaked in ice water and drained)
    • 250 g of thick cream
  • Sweet Pastry (Sweet Pastry):
    • 125 g flour
    • 50 g caster sugar
    • 15 g almond powder
    • replaces the word nice with emptych of fleur de sel
    • 75 g unsalted butter, cold, cut into cubes
    • 25 g whole egg

  • Almond cream :
    • 100 g of almond powder
    • 100 g unsalted butter, softened
    • 100 g caster sugar
    • 2 eggs
  • Raspberry Jam:
    • 250g raspberries
    • 70 g sugar
    • 3 g pectin
    • Juice and zest of 1 lime

Instructions:

1. Prepare the Pistachio Ganache:
   • Heat the cream in a saucepan. Remove from the heat and add the drained gelatin. Pour the white chocolate and pistachio paste over it in three batches, mixing to obtain a smooth ganache. Mix well, cover the surface with plastic wrap and place in the refrigerator overnight.
2. Prepare the sweet puff pastry:
   • Mix all dry ingredients in a bowl. Add cold butter and mix until sandy. Quickly incorporate egg to form a dough. Let cool before rolling out, inserting into tartlet rings and pre-baking at 325°F (165°C) for 15 minutes.
3. Prepare the almond cream:
   • Beat the butter and sugar. Gradually add the beaten eggs, then the almond powder. Garnish the pre-cooked tartlet bases and bake again for about 10 minutes at the same temperature.

4. Cooking Raspberry Confit:
   • Heat raspberries and lime juice over low heat, crushing berries. Mix sugar and pectin, add to raspberries, bring to a boil, then remove from heat. Stir in lime zest and garnish baked tarts.
5. Assemble the tartlets:
   • Whip the cooled pistachio ganache until smooth. Pipe it onto the tartlets using a plain nozzle. You can also create small wells with a Parisienne spoon and fill them with additional pistachio paste.

Enjoy these exquisite little pistachio and raspberry tartlets, a delicious blend of creamy, tangy and sweet flavors that are sure to delight your senses and enhance any occasion!