TOP FROLLA |
burro 82% m.g. |
uova |
PRALIN DELICRISP DUBAI PISTACHIO |
purea di lampone |
succo di limone |
zucchero semolato |
pectina |
LILLY NEUTRO |
panna 35% m.g. |
acqua |
JOYPASTE PESTO DI PISTACCHIO |
pistacchi |
zucchero a velo |
VIGOR BAKING |
farina tipo 00 |
amido di mais |
albumi |
SHORTCRUST
Ingredients
Preparation
Mix all the ingredients in a planetary mixer equipped with a paddle until you obtain a smooth dough.
Refrigerate for at least 1 hour and roll out with a sheeter to a thickness of about 4 mm.
Line a mould with a diameter of 18 cm and a 2 cm high border.
Bake at 165°C for about 12-14 minutes.
PISTACHIO CRUNCHY LAYER
Ingredients
Preparation
Pour 150g of PRALIN DELICRISP DUBAI PISTACHIO onto the shortcrust pastry base and level it.
RASPBERRY LAYER
Ingredients
raspberry purée
200g
lemon juice
16g
caster sugar
140g
pectin
3,5g
Preparation
Heat the purees to about 50°C, add sugar and pectin and bring to the boil.
let it cool in the refrigerator.
once the jam has cooled, fill the shortcrust pastry base until complete.
RASPBERRY GELEE
Ingredients
raspberry purée
250g
50g
Preparation
combine the hot puree with the neutral lilly and place in the mini cylinder insert molds.
PISTACHIO MOUSSE
Ingredients
Preparation
Semi-whip the cream with water and neutral lilly, delicately incorporate the pistachio pesto joypaste
PISTACHIO FINANCIER
Ingredients
pistachios
250g
confectioner's sugar
250g
4g
type 00 white flour
50g
cornstarch
50g
egg whites
370g
unsalted butter 82% fat
120g
Preparation
Mix all the powdered ingredients by hand with a whisk.
Add the egg whites and then the melted butter, continue mixing until you get a smooth dough.
Bake at 170°c for 14min
Final composition
Place a layer of pistachio pesto mousse inside the silicone mold, insert the frozen insert made of raspberry jelly, a layer of financier and close with more mousse.
once frozen and unmolded, glaze with Raspberry mirror and decorate with pistachios and a few splashes of food coloring.
Place the glazed and decorated topper on the bottom of the tart and make a ring around the bottom with fresh raspberries.
