Pistachio Tartlets (Print Version)

# Ingredients:

→ Gelatin Mass

01 - 3g gelatin powder
02 - 15g water

→ Pistachio Crémeux

03 - 50g natural pistachio butter
04 - 50g white chocolate
05 - 12g gelatin mass
06 - 80g heavy cream (38%)
07 - 80g milk (3%)
08 - 40g egg yolk (from 2 large eggs)
09 - 20g sugar

→ Vanilla Crust

10 - 235g all-purpose flour
11 - 30g almond powder
12 - 90g powdered sugar
13 - ½ teaspoon salt
14 - 120g cold butter, cubed
15 - 56g eggs (1 large egg)
16 - 1 teaspoon vanilla paste

→ Baked Pistachio Cream

17 - 55g powdered sugar
18 - 56g shelled pistachios
19 - 55g soft butter, room temperature
20 - 56g eggs (1 large egg)

→ Pistachio Streusel

21 - 30g shelled pistachios
22 - 15g all-purpose flour
23 - 15g demerara sugar
24 - ¼ teaspoon salt
25 - 15g butter

→ Pistachio Crunch

26 - 55g natural pistachio butter
27 - 30g pailleté feuilletine
28 - 60g pistachio streusel
29 - 30g milk chocolate
30 - 15g dark chocolate (58%)

→ Decoration

31 - 100g shelled pistachios

# Instructions:

01 - Mix gelatin powder with water and refrigerate 30 minutes. Cut into small pieces before use.
02 - Roast pistachios at 160°C for 7 minutes. Cool, then pulse in food processor until crushed.
03 - Heat milk, cream, sugar, and yolks to 82°C. Strain over white chocolate, pistachio butter, and gelatin. Blend until smooth.
04 - Pour into prepared 7cm rings to 1cm height. Freeze at least 2 hours.

# Notes:

01 - Makes 6 individual tartlets
02 - Can make larger batch of gelatin mass

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