Apricot & Pistachio Tartlet

Preparation

1. 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. 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. 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. 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.