Apricot & Pistachio Tartlet
Ingredients
- 36 Pidy Trendy Square Sweet Tartlets (642.23.036)
- ½ Pidy Madeleine Sheet
- 144 g apricot puree
- 27 g sugar
- 2g agar-agar
- 1g xanthan gum
- 270g UHT cream 35%
- 32 g egg yolks
- 8 g gelatin mass
- 81 g pistachio paste 100%
- 135g mascarpone
- Pistachio pieces
Preparation
-
1
To make the apricot confit, bring the apricot puree to a boil, add the mixture of 14g sugar, agar-agar and xanthan gum, mix well and blend. Let cool overnight.
-
2
Next, to make the whipped pistachio ganache, make an anglaise with the cream then heat the egg yolk and 13g sugar mixture to reach 82°C, add the gelatin mass and pistachio paste. Blend then add mascarpone and blend again. Let rest in a cool place.
-
3
The next day, whip the pistachio ganache with a whisk and separately blend the apricot confit. Fill tart base with apricot confit (approx. 15g) and place on top a madeleine biscuit trimmed to a 5 x 5 cm square.
-
4
Add whipped pistachio ganache and smooth level with tartlet then pipe on top in lines (nozzle 104). Place confit between lines then decorate with pistachio pieces.
