Pistachio Mini Tarts | Pastry Arts

Name: Pistachio Mini Tarts | Pastry Arts
Ingredients: 100 g all-purpose flour; 40 g confectioners’ sugar; 15 g almond powder; 55 g unsalted butter 82%, diced and cold; 1 g sea salt; 20 g whole egg; 100 g egg yolks; 30 g heavy cream 35%; 75 g unsalted butter 82%; 17 g all-purpose flour; 55 g confectioners’ sugar; 30 g Iranian pistachio powder; 20 g Iranian pistachios, chopped; 50 g egg whites, room temperature; 10 g pistachio paste; 50 g Brown Butter (recipe above); 200 g green pistachios; 25 g water; 132 g granulated sugar; 2 g sea salt; 200 g Iranian pistachios

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Pistachio Mini Tarts: Crisp crust, soft pistachio financier, topped with delicate pistachio Chantilly cream dome. Heavenly blend of textures.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.

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