Redcurrant, Pistachio & Orange Blossom Tartlet - Candia Professional
Thanks to this pastry recipe designed by professionals for professionals, the Redcurrant, Pistachio & Orange Blossom Tartlet will be a piece of cake !
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 candiaprofessional.com.
Ingredients
- Candia Professional Extra Taste Butter 100g
- Icing sugar 80g
- Almond powder 20g
- Salt flower 1g
- Eggs 40g
- Vanilla bean 1g
- Rice flour 130g
- Chestnut flour 40g
- Candia Professional Extra Taste Butter 50g
- Sugar 30g
- Pistachio powder 50g
- Eggs 50g
- Redcurrant puree 200g
- Sugar 20g
- Pectine 8g
- Orange blossom 20g
- Candia Professional Whipping Cream 75g
- Milk 50g
- Egg yolk 110g
- Sugar 45g
- Gelatine mass 30g
- Pistachio paste 40g
- Candia Professional Whipping Cream 200g
- Candia Professional Cream Cheese 20g
- Orange blossom 8g
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