Strawberry and pistachio tartlet

Pastry recipe

For 20 pieces

 

A classic dessert yet a delicious combination of strawberry, vanilla and pistachio.

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Strawberry and pistachio tartlet
Marc Balaguer Fabra

Marc Balaguer Fabra

Pastry Chef, Ice-cream Vice World Champion 2018, Barcelona
He worked with some of the best Spanish chefs, such as Carles Mampel and Oriol Balaguer, and attended many training courses, more particularly at the Paris International Pastry School. Then, he became...
  1. TART SHELL

    Ingredients

    • 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

  2. PISTACHIO FRANGIPANE

    Ingredients

    • 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.

  3. TRANSPARENT GLAZE

    Ingredients

    • 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.

  4. STRAWBERRY COMPOTE

    Ingredients

    • 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

    Dice strawberries.

    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

    IQF_Fraise-RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées
  5. VANILLA CREAM

    Ingredients

    • 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.
     

  6. Assembly

    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.
     

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