Pistachio and strawberries tartlets

Instructions

Vanilla short crust pastry 

1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and vanilla powder.
2. Add lightly beaten whole egg and mix to combine.
3. Add the sifted flour with salt and mix just to combine.
4. Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
5. The day after, roll the dough out 2.5 mm thick.
6. Line six 7.5 inches (7.5 cm) greased perforated tarts rings with vanilla pastry.
7. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
8. Using the knife, remove the overhanging pastry.
9. Refrigerate for 2 hours (or freeze the rings).

Egg wash

1. Combine egg yolk with heavy cream and set aside.

To bake the tartlets

1. Heat fan oven at 320F - 160°C and bake the tart shells for 14 minutes.Out of the oven, remove tart rings and let cool for 3 minutes.Brush the outside of the tarts with egg wash and bake for 4 minutes more.Sprinkle the surface of the tarts with powder cocoa butter (Mycryo), let completely cool and set aside to assemble.

Vanilla biscuit

1. Heat fan oven at 300F-150°C.In a bowl, combine yogurt with sugars and vanilla powder.Add egg yolks and mix to combine.Add sifted powders and mix to combine.Then, add warm melted butter and heavy cream.Pour the mixture in an 8 inches (20 cm) square pastry ring and bake for 20 minutes.Out of the oven, remove the pastry ring and let completely cool.With a 2.35 inches (6 cm) cookies cutter, cut 6 round discs from the biscuit and set aside to assemble.

Strawberries confit

1. In a small bowl, combine sugar (II) with pectine Nh.Heat strawberries puree with sugar (I) until 120F - 50°C, add sugar/pectine mixture andbring to a boil.Continue boiling for about 2 minutes, stirring constantly.Let cool at room temperature, then cover with cling film and refrigerate for about 5 hours (I suggest to prepare the day ahead).

Pistachio Bavarian Cream

1. In a jar, pour pure pistacchio paste and set aside.
2. Soak gelatin in water.
3. Prepare a crème anglaise with milk, egg yolks and sugar, cooking the mixture until it reaches 180F - 82°C, stirring constantly with a rubber spatula.
4. Out of the heat, sift the custard, weigh the called quantity, add wringed gelatin sheets and mix to combine.
5. Pour the mixture over the pistachio paste and gently mix with a hand blender until smooth.
6. Let the mixture cool until 77/86 F - 25/30°C.
7. Whip the heavy cream until soft peaks form and combine with pistachio custard.
8. Pour the pistachio bavarian cream into the silicone moulds (kit tart ring Klassik Michalak by Silikomart) or in six 2.75 inches (7 cm) pastry rings.
9. Refrigerate for a couple of hours, then freeze for 24 hours. 

Neutral nappage

1. Soak gelatin sheets in cold water.
2. In a small saucepan bring water and sugar to 218F – 103°C.
3. Remove from the heat and when the mixture reaches 160F – 70°C, add wringed gelatin sheets and stir to melt.
4. Let the nappage cool until 90F - 32°C before using.

To assemble

1. Soften the strawberries confit with a whisk and pour into a pastry bag.
2. Pipe on the bottom of the tarts shells 20 g go confit, smooth with a small spatula, place inside the vanilla biscuit round disc and press a little.
3. Pipe more strawberries confit and smooth a small spatula.
4. Refrigerate for about 30 minutes.
5. Unmould the pistachio bavarian creams, place them on a wire rack and glaze with the nappage.
6. Lay them on the confit and garnish with chopped pistachios.

To serve

1. Refrigerate the tarts for about 2 hours to allow the Bavarian creams to thaw.
2. Enjoy!!!