BLUEBERRY AND PISTACHIO TART
recipe for 3 tart
Difficulty level
recipe for 3 tart
Ingredients
| TOP FROLLA | g 1400 |
| unsalted butter 82% fat | g 375 |
| eggs | g 225 |
| AVOLETTA | g 300 |
Preparation
Sand the powders and butter, add the eggs, roll into a 3mm sheeter and cool once rolled. Cup discs with a diameter of 19cm and a 2cm edge.
Place 160g of blueberry fruit on the bottom of the lined ring
Ingredients
| AVOLETTA | g 250 |
| VIGOR BAKING | g 2 |
| type 00 white flour | g 25 |
| cornstarch | g 25 |
| egg whites | g 185 |
| melted butter | g 40 |
| JOYPASTE PISTACCHIO 100% | g 50 |
Preparation
Mix all the powdered ingredients by hand with a whisk. Add the egg whites and then the melted butter and pistachio paste, continue mixing until you obtain a smooth mixture.
Pour 190g for each shortcrust pastry and fruit base, heart at 160°C for approximately 20 minutes
Ingredients
| FRUTTIDOR MIRTILLO | g 200 |
| water | g 40 |
| LILLY NEUTRO | g 40 |
Preparation
Heat the fruit bowl slightly and add water and neutral lilly.
Deposit 90g per 14cm diameter insert mould.
Ingredients
| Fresh cream | g 1200 |
| caster sugar | g 90 |
| egg yolk | g 200 |
| LILLY NEUTRO | g 110 |
| JOYPASTE PISTACCHIO GRAN RISERVA | g 225 |
Preparation
Make a english cream at 84°C, mix the pistachio paste.
Pour 300g into the mould, add the insert, pour 300g of cremoso again. (300g cremoso+insert+300g cremoso)
Ingredients
| MIRROR NEUTRAL | g 300 |
| SINFONIA CIOCCOLATO PISTACCHIO | g 270 |
| water | g 100 |
Preparation
Bring water and mirror to the boil, mix with chocolate.
Let it rest in the fridge overnight
Glaze at 35°C
Once the tart is cooked, place the glazed pistachio topper with the blueberry jelly inside on the tart.
Decorate with pistachio chocolate decorations and crunchy beads.
Chocolatier and Pastry Chef
