Week 191: Pistachio praline tartlets

I have been obsessing about micro-perforated tart rings for ages. So when I was in England recently, I bought a bunch of them, and I mean “a bunch”! But, as usual, I’d let them sit around until I finally feel too guilty for not using them.

I decided to start with the first of my new mini micro-perforated tart rings – these rectangular ones. And I am surprised and absolutely chuffed at the result – just look at how sharp the corners are! The tart dough did not sink at all and I had no difficulty getting the baked shells out of the ring.

To celebrate the beautiful tart shells, I have filled them with some pistachio praline, pistachio namelaka and dark chocolate ganache, and finally topped with some whipped pistachio namelaka. New point to note, whipped namelaka pipes and holds its shape beautifully!

Prepare 4 baked pâte sucrée beurrée 10cm x 4cm tart shells

For the salted pistachio praline

30g granulated sugar

30g pistachios

Pinch of salt

1) Toast the pistachio in the oven preheated to 180C fan for 5 minutes. Allow to cool to room temperature.

2) Make a caramel with the sugar.

3) When caramel has turned amber add the pistachio and salt and coat the nuts evenly with the caramel.

4) Allow the caramelised pistachio to cool on a silicon mat.

5) Separate the caramelised nuts and arrange 10g of nuts in the bottom of each tart shell.

For the pistachio namelaka

85g white chocolate

37g pistachio paste

1 gelatine leaf

50g whole milk

5ml liquid glucose

100g heavy cream

1) Melt the white chocolate together with pistachio paste over a water bath.

2) Bloom the gelatine leaf in cold water.

3) Bring the milk and the liquid glucose to a light boil. Remove from heat, squeeze out extra liquid from the gelatine leaf and stir it into hot milk until it is melted completely.

4) Pour 1/3 of the hot milk mixture into the melted chocolate mixture and stir to combine. Add the remaining hot milk mixture and stir until smooth.

5) Add the heavy cream, and use a hand blender to emulsify.

6) Pour 30g of namelaka into each of the rectangular tart shells over the pistachio praline. Cover the rest of the namelaka with cling wrap and allow to chill in the refrigerator overnight.

7) Give it a quick whisk using the stand mixer just before using the next day to pipe the swirls on top of the tarts. This recipe was unfortunately only enough to pipe onto 3 tarts.

For the chocolate ganache

45g heavy cream

30g dark chocolate

1) Bring the heavy cream to a light boil.

2) Pour onto chocolate in a bowl. Let sit for a minute then stir until smooth.

3) Pour 12g of ganache into the tart shells over the namelaka.

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