TOP FROLLA |
burro 82% m.g. |
uova intere |
AVOLETTA |
VIGOR BAKING |
farina tipo 00 |
amido di mais |
albumi |
burro fuso |
JOYPASTE PISTACCHIO 100% |
FRUTTIDOR MIRTILLO |
acqua |
LILLY NEUTRO |
Panna fresca |
zucchero semolato |
tuorlo |
JOYPASTE PISTACCHIO GRAN RISERVA |
MIRROR NEUTRAL |
SINFONIA PISTACCHIO |
ALMOND SHORTCRUST
Ingredients
Preparation
Sand the powders and butter, add the eggs, roll into a 3mm sheeter and cool once rolled. Cup discs with a diameter of 19cm and a 2cm edge.
Place 160g of blueberry fruit on the bottom of the lined ring
PISTACHIO FINANCIER
Ingredients
250g
2g
type 00 white flour
25g
cornstarch
25g
egg whites
185g
melted butter
40g
Preparation
Mix all the powdered ingredients by hand with a whisk. Add the egg whites and then the melted butter and pistachio paste, continue mixing until you obtain a smooth mixture.
Pour 190g for each shortcrust pastry and fruit base, heart at 160°C for approximately 20 minutes
BLUEBERRY JELLY
Ingredients
Preparation
Heat the fruit bowl slightly and add water and neutral lilly.
Deposit 90g per 14cm diameter insert mould.
pistachio cremoso
Ingredients
Fresh cream
1200g
caster sugar
90g
egg yolk
200g
110g
Preparation
Make a english cream at 84°C, mix the pistachio paste.
Pour 300g into the mould, add the insert, pour 300g of cremoso again. (300g cremoso+insert+300g cremoso)
PISTACHIO GLAZE
Ingredients
Preparation
Bring water and mirror to the boil, mix with chocolate.
Let it rest in the fridge overnight
Glaze at 35°C
Final composition
Once the tart is cooked, place the glazed pistachio topper with the blueberry jelly inside on the tart.
Decorate with pistachio chocolate decorations and crunchy beads.
IRCA products in the recipe
PASTRY
IRCA
FRUTTIDOR MIRTILLO
PASTRY
IRCA
MIRROR NEUTRAL
PASTRY
IRCA
TOP FROLLA
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE PISTACCHIO 100%
PASTRY
IRCA
VIGOR BAKING
PASTRY
IRCA
AVOLETTA
GELATO
