PISTACHIO CARAMEL TART
Cost
Difficulty
Range DÉLIFRANCE A LA FOLIE!
Hot or cold COLD
Main ingredient Pistachios

Ingredients

FOR 50 PORTIONS

CARAMEL CREAM
- Whipping cream
: 135g
- Sugar : 70g
- Egg yolks : 40g
- Glucose : 10g
- Salted butter : 10g
- Water : 5g
- Gelatin : 3g

In a saucepan, caramelize the sugar, glucose and water.
Add warm cream to stop the cooking process and add egg yolks.
Cook for 1 mn, then add salted butter and soaked gelatin.

CARAMELIZED PISTACHIOS
- Green pistachios
: 250g
- Sugar : 250g
- Whipping cream : 140g
- Whole milk : 140g

In a saucepan, caramelize the sugar.
Stop the cooking process with warm cream and milk.
Add pistachios.
Continue cooking until boiling foam disappears.
Chill.

GLAZING
- White chocolate
: 100g
- Cocoa butter : 16g

Melt ingredients together.

TOPPING
- Golden powder

Method

  • DRESSING
    1.Fill Délifrance A La Folie! sweet tart shell with caramel cream (5 g per unit)
    and caramelized pistachios (12 g per unit).

    2.Glaze (3 g per unit) and chill.

    3.Decorate with golden powder.

    Discover the Délifrance A La Folie! range

Chef’s tip

You can replace the pistachios with other nuts: walnuts, pecan nuts, almonds, etc.

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