Raspberry & Pistachio Tart - Illustrated recipe
Before starting this Raspberry and Pistachio Tart recipe, organise the necessary ingredients for the almond rich shortcrust pastry. Prepare the pastry the day before and store overnight. For the...
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Ingredients
- 200g flour
- 120g unsalted butter, softened and diced
- 75g icing sugar
- 25g almond powder
- 40g egg yolks, room temperature
- 1/2 vanilla pod
- 100g unsalted butter, softened
- 100g castor sugar
- 100g pistachio powder
- 20g flour
- 40g whipping cream
- 2 eggs
- 72g whole milk
- 135g Zéphyr white chocolate couverture
- 250g whipping cream
- 25g lime juice
- 32g yuzu juice
- Zest of 1/2 lime
- 4g powder gelatine 200 bloom
- 24g water (for the gelatine)
- 70 to 80 fresh raspberries
- 150g clear apricot glaze
- Codineige decorating sugar
- Fresh mint
- 150g clear mirror glaze
- 3 to 4 tablespoons Capfruit raspberry purée
- Pistachio powder
- Marzipan flowers
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