PISTACHIO AND RED FRUIT TART
Cost
Difficulty
Range DÉLIFRANCE A LA FOLIE!
Hot or cold COLD
Main ingredient Red fruits

Ingredients

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FOR 10 PORTIONS

PISTACHIO CREAM
- Butter
: 80g
- Whole milk : 400g
- Cornstarch : 40g
- Sugar : 120g
- Pistachio paste : 80g


PISTACHIO DIPLOMAT CREAM
- Pistachio cream
: 200g
- Chantilly cream : 200g


DRESSING
- Assorted red fruits (blackberries, raspberries, blueberries, redcurrants)
: 600g
- Gold leaves
- Crushed pistachios


PREPARATION
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- 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.

Method

  • DRESSING
    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.

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