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Pistachio & Raspberry

Updated: Dec 28, 2023





Presenting here a lovely tartelette featuring the traditional combo of raspberry and pistachio. You'll see that I've applied the same techniques from previous dessert creations, proving that once you master one, it's all about being creative and choosing different ingredients! Are you ready to elevate your dessert game? 😍


Required recipes



It's recommended to have at least the tart shell and the praline ready before starting with this recipe. Both of them can be prepared in advance (even more than 1 week before).


Equipment



Suggested schedule

 

Day 1


Raspberry ganache & gel


Check the recipe here. You can also prepare this in advance and shrink the schedule accordingly.


Raspberry dome pt. 1


You need two different molds with the same half sphere shape, but one of them should be smaller.


  1. Pour some raspberry gel into the smaller mold and let it freeze until completely set.


 

Day 2


Pistachio ganache


90g Pistachio praline

65g Heavy cream

65g White chocolate

2g Salt


  1. Add pistachio praline, salt and heavy cream to a saucepan on a low heat

  2. Remove from the heat, then add the white chocolate and stir until fully incorporated

  3. Optionally pass through a sieve depending on the texture that you wish to get


Whipped pistachio ganache


45g Heavy cream 35% fat (1)

20g Whole milk

45g Pistachio praline. You can also use a high quality pistachio paste here.

1 Gelatine sheet

50g White chocolate

105g Cold heavy cream 35% fat (2)


  1. Re-hydrate the gelatine in cold water

  2. Add pistachio praline, milk and heavy cream (1) to a saucepan on a low heat

  3. Add the white chocolate and the re-hydrated gelatine and mix with a spatula

  4. Add the cold cream (2) and mix with a hand blender. Target is just to incorporate (and not to emulsify) so a few seconds are enough.

  5. Let to set in the fridge overnight.

  6. Whip to medium peak when you're ready to assemble the tart.


Raspberry dome pt. 2


As mentioned in pt. 1, you need two different molds with the same half sphere shape, but one of them should be smaller.


  1. Pour some raspberry ganache into the bigger mold and push inside the frozen gel.

  2. Adjust the ganache level with a spatula and let it freeze overnight.


 

Day 3


Assembly


  1. Whip the pistachio ganache to medium peak and pour it into a piping bag with ⌀ 14 mm round nozzle.

  2. Fill the tart with a layer of pistachio ganache, then proceed with raspberry ganache

  3. Insert a wooden skewer into the outer part of the frozen raspberry dome and stick it gently into the melted neutral glazing. Use the border of the glazing container to remove the glazing excess from the bottom of the dome and place it gently at the center of the tart.

  4. Pipe the whipped pistachio ganache all around the glazed dome.

  5. Add a golden leave / flake on top of the dome (this is really optional) and decorate at your preference with pistachio

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