Pistachio cream tartlet
Nuts are king in this recipe. The sugar dough made with almonds gives this mignardise an irresistible bite. Pistachio cream creates the comforting indulgence. You can even try swapping pistachio for almond or hazelnut cream.
Recipe
Crunchy sugar dough
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Soften together. |
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Add and mix in. |
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Add and mix into a homogenous dough. |
Roll out until 1.5 mm thick. Cut out small squares and put them in a baking mould. Bake at 150°C for 10 minutes. |
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Pistachio cream
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Cook into crème patissière. Beat until cold. |
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Mix in until well aerated. |
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Mix in. |
Finishing and presentation
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Pipe the pistachio cream onto squares of sugar dough. Sprinkle with icing sugar and pistachio bresilienne Callebaut® NAO-CR-PI3724-T66 on top. Finish with a candied cherry. |