Serves 1
Directions
- 1Place the tart ring on a silicone mat.
- 2Roll out the tart dough on parchment paper using a rolling pin.
- 3Cut the dough using the ring, and place it inside the tart ring.
- 4Bake the tart shell.
- 5Roast shelled pistachios on a baking sheet.
- 6Make caramel.
- 7Crush the caramel and combine it with the roasted pistachios in a food processor.
- 8Grind until smooth and set aside.
- 9Whisk sugar and egg yolks in a bowl.
- 10Sift in flour and mix.
- 11Heat milk with pistachio paste in a saucepan.
- 12Pour the warm milk mixture over the egg yolk mixture and whisk until combined.
- 13Return the mixture to the saucepan and cook until thickened.
- 14Add a layer of pistachios to the baked tart shell.
- 15Pipe the pistachio cream into the tart shell.
- 16Spread evenly.
- 17Cook raspberries in a saucepan until they form a sauce.
- 18Strain the raspberry sauce through a sieve to remove the seeds.
- 19Pour the strained sauce into a silicone mold to create raspberry domes.
- 20Pipe dots of the pistachio filling and raspberry sauce onto the tart.
- 21Unmold the raspberry domes from the mold.
- 22Decorate the raspberry domes with edible silver spray.
- 23Add the raspberry domes to the tart.
- 24Pipe whipped cream onto the tart.
- 25Decorate with pistachios and fresh raspberries.
- 26Fill a raspberry with raspberry sauce and add it to the tart.
Ingredients
- raspberries
- pistachios
- sugar
- egg yolks
- flour
- milk
- gelatin
- cream
Equipment
tart ringrolling pinfood processorsauce panwhiskspatulapiping bagsievesilicone mold
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