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Made with 42% PISTACHIO
Original recipe from l'École ValrhonaMakes 6 tarts. 4 steps
Recipe Step by Step
Pistachio Praliné Whipped Ganache
65g non-fat dry milk
1ea ice cream stabilizer
430g 42% PISTACHIO PRALINÉ
180g COCOA BUTTER
360g whipping cream
210g egg whites
Add the bloomed gelatin. Pour the hot liquid gradually over the PISTACHIO PRALINÉ mixed with the melted COCOA BUTTER.
Add the cream and the egg whites. Mix using an immersion blender to perfect the emulsion.
Let set overnight in the refrigerator.
170g european butter
170g all-purpose flour
Once the dough comes together, press through a grid to obtain regular sized pellets.
Store in the refrigerator before baking.
Bake at 150-160°C (300-350°F).
200g almond flour
200g confectioner's sugar
90g all-purpose flour
130g egg whites
45g whipping cream
400g egg whites
Beat the 400g egg whites and add the sugar gradually.
Once the eggs are beaten, incorporate to the initial mixture
Bake at 170-190°C (338-374°F).
ABSOLU CRISTAL SPRAY GLAZE
450g ABSOLU CRISTAL NEUTRAL GLAZE
Assembly and finishing
Assembling: Bake the Ganache. Prepare the Streusel and place 90g in each mold. Bake at 150°C (300°F) for about 12 minutes. Place 200g of Biscuit on the top of the Streusel in each mold, and bake at 180°C (355°F) for 20 minutes. Freeze. Whip the Ganache and add a thing layer on the top of the Biscuit. Using a beveled cut piping bag, pipe the Ganache on half. Place strawberries on the other half of the tart. Using a pastry gun, spray the ABSOLU CRISTAL.Finishing: Using a piping bag, create lines of tempered white chocolate on a transfer sheet. Let set. Decorate with the Streusel and the White Chocolate decor.