PISTACHIO AND RED FRUIT TART

cost
difficulty
cold
Recipe
Let you be tempted by a tasty pistachio cream and a refreshing red fruits assortment - blackberries, raspberries, blueberries, red currants - inside our Délifrance A La Folie! tart shells.
Preparation : 1H
PISTACHIO CREAM
Mix cornstarch in 100 g of milk.
Bring the rest of milk to a boil with butter and sugar.
Add cornstarch mix and bring to the boil again.
Add pistachio paste.

PISTACHIO DIPLOMAT CREAM
Mix the two creams together.
Dressing : 5 min
1. Put a spot of pistachio cream (10 g per unit) into an individual Délifrance A La Folie! sweet tart shell.
2. Finish filling with pistachio diplomat cream (40 g per unit).
3. Cover with red fruits (60 g per unit), starting with the biggest pieces and ending with the smallest.
4. Decorate with crushed pistachios and gold leaves.
Chef's tip
This recipe can also be made with a chocolate tart shell.