RASPBERRY & PISTACHIO TARTLETS

Raspberry or strawberry actually.

4 to 5 small tarts,

The Pistachio Cream :
- 50 gr pistachio (unsalted)

- 50 gr butter (softened)

- 50 gr sugar

- 1 egg yolk

- 1 tsp all purpose flour

Blanch the pistachios for 1 min in boiling water and then remove the peel.

blanching the pistachios allows to remove the peel easily

Roast them 1 min in a frying pan and then chop them very finely.

Blend the ground pistachios with the softened butter, the sugar, the yolk and the flour. Mix until homogeneous, reserve.

the pistachio cream

The Sweet Pastry Crust :

- 150 gr all purpose flour

- 110 gr butter (softened)

- 55 gr powdered sugar

- 45 gr ground almonds

- 1 egg yolk
- 1 tsp salt

Cream the sugar with the softened butter, add the ground almonds, the yolk and then the flour. Mix until homogeneous.

Roll out this dough between 2 sheets of parchment paper and place in the freezer for 10 min.

Then, cut this dough in pieces to fit the small tart tins (here 10 cm diameter). Prick the bottom of the pastry crust with a fork.

Spread about 1 tbsp pistachio cream over the bottom of the pastry crust.

Place in preheated oven for 10~15 minutes.

Allow to cool down a while (like 10 min) and take them out of the tart tins.

Reserve.

The Diplomate Cream :

The diplomate cream is a pastry cream (patissière) stuck with gelatin in which we fold whipped cream. It is also called "crème légère" or "crème tutti frutti".

- 20 cl milk

- 1 whole egg

- 30 gr sugar

- 20 gr corn starch

- 1/2 vanilla sugar packet

- 10 cl cream

- 1,5 sheet gelatin

Hydrate the gelatin in cold water.

Boil the milk.

Mix the sugars, egg, starch until homogeneous, then pour over it the boiling milk. Put back over gentle heat, cook stirring all the time until it thickens. Remove from heat and add the gelatin, stir until dissolved. Cover the cream with cling film, directly on the surface.

Leave to cool down.

When the pastry cream reaches the room temperature (put it in the fridge to accelerate the process), whip the cream and fold it into the pastry cream...