Tartlet with raspberries and pistachio flan
6 servings
35 minutes
Raspberry tartlet with pistachio flan is a refined combination of textures and flavors that embodies European pastry traditions. The delicate almond sablé crust provides an exquisite base with a subtle nutty note, while the pistachio flan offers a creamy consistency rich in pistachio and almond flavor. The pastry cream adds depth, making the filling silky and rich. Fresh raspberries provide a refreshing tartness that beautifully contrasts with the sweetness of the crust and cream. This dessert not only pleases the eye but is also perfect for festive occasions and cozy evenings with a cup of aromatic coffee or tea.
1
Almond sable dough. Whip milk with powdered sugar. Add eggs one by one. Then mix with all other ingredients. Bake at 170 degrees for 7-10 minutes, until partially cooked.
- Chicken egg: 3 pieces
- Icing sugar: 340 g
- Butter: 520 g
- Salt: 5 g
- Wheat flour: 500 g
- Starch: 20 g
2
Pistachio flan. We prepare almond cream. Mix all ingredients except for the pastry cream. Then add the pastry cream and pistachio paste.
- Almond flour (ground almonds): 290 g
- Creme patissiere (pastry cream): 210 g
- Pistachio paste: to taste
3
Place the prepared pistachio flan in the tartlet, then return to the oven at 170 degrees for 7-10 minutes until fully cooked. Let it cool.
- Pistachio paste: to taste
4
Decorate with fresh raspberries, sprinkle with powdered sugar.
- Raspberry: 9 pieces
- Icing sugar: 340 g
