Pistachio Tartlets (Silky, Crunchy, Multi-Layer)
These pistachio tartlets layer buttery vanilla crust, baked pistachio cream, crunchy streusel, and silky crémeux for a stunning make-ahead dessert.
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Cooking tools:
- Oven
- Measuring pitcher
- Saucepan
- Tart rings
- Freezer
- Parchment paper
- Rolling pin
- Mixing bowl
- Whisk
- Fork
- Baking sheet
- Food processor
- Spatula
- Refrigerator
- Fine-mesh sieve
- Kitchen scale
- Cooling rack
- Airtight container
- Microwave
- Chef's knife
- Cutting board
- Plastic wrap
- Spoon
- Stove
- Measuring cup
Ingredients
- 3g gelatin powder
- 15g water
- 50g natural pistachio butter
- 50g white chocolate
- 12g gelatin mass
- 80g heavy cream (38%)
- 80g milk (3%)
- 40g egg yolk (from 2 large eggs)
- 20g sugar
- 235g all-purpose flour
- 30g almond powder
- 90g powdered sugar
- ½ teaspoon salt
- 120g cold butter, cubed
- 56g eggs (1 large egg)
- 1 teaspoon vanilla paste
- 55g powdered sugar
- 56g shelled pistachios
- 55g soft butter, room temperature
- 30g shelled pistachios
- 15g all-purpose flour
- 15g demerara sugar
- ¼ teaspoon salt
- 15g butter
- 55g natural pistachio butter
- 30g pailleté feuilletine
- 60g pistachio streusel
- 30g milk chocolate
- 15g dark chocolate (58%)
- 100g shelled pistachios
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