Strawberry and pistachio tartletPastry recipe
Marc Balaguer Fabra
- Tapioca - 80g
- Potato starch - 160g
- Corn flour - 160g
- Rice flour - 400g
- Icing sugar - 240g
- Pistachio flour - 80g
- Salt - 4g
- Butter - 400g
- Egg - 200g
Mix dry elements in a stand mixer.
Add in small cubes of cold butter.
Add eggs gradually.
Refrigerate for 1h at 4°C.
Roll out to a 3-mm thickness and bake at 170°C approximately
- Butter - 250g
- Icing sugar - 250g
- Pistachio flour - 250g
- Egg - 300g
- Cornstarch - 50g
- Thick cream - 225g
Heat the cream and eggs to 35°C.
Whisk the butter until smooth, add the solids then whisk again.
Add the eggs one by one and finish with the cream.
- topping mirror - 500g
Heat the neutral glaze to 40°C. Add the purée or water blending constantly until it reaches 40°C. If there are still air bubbles, keep blending to remove them.
Use at 40°C.
- Frozen fruits IQF : Strawberry - 250g
- Frozen fruit purée 100%: Strawberry - 250g
- Frozen fruit purée 100% : Lime - 8g
- Sugar - 200g
- Pectin NH - 5g
- Gelatine (sheet) - 3
Cook the strawberries with the purée, add the pectin, mix with the sugar to 40°C, then cook for 3 sec.
Remove from heat and add the Lime purée and gelatine leaves.
In this step
- Thick cream - 450g
- White chocolate - 300g
- Vanilla pod - 1
- Gelatine (sheet) - 2
Boil cream with vanilla pod, infuse for 15 min.
Boil again, add the hydrated gelatine leaves and the chocolate. Emulsify. Let it rest for 12h then whip.
Bake the tartlet shell with pistachio frangipane inside. Make a strawberry compote, freeze it into a mould then cover it with transparent glaze. Finally, whip the vanilla ganache. Sprinkle with pistachio powder.