Pistachio - chantilly

Pistachio - chantilly

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
2 sheets brick pastry, (see note)
10g unsalted butter, melted

Colour topping

Quantity Ingredient
100g unsalted butter, softened
80g caster sugar
1 1/2 teaspoons pistachio paste
2 egg yolks
200ml milk
15g cornflour
25g unsalted pistachios, finely chopped

White topping

Quantity Ingredient
150ml chilled cream
1 tablespoon icing sugar

Method

  1. To make the colour topping, beat the butter with 50 g of the sugar and ½ teaspoon of the pistachio paste until well combined. Set aside in the refrigerator.
  2. Beat the egg yolks with the remaining sugar until creamy, then add the cornflour and remaining pistachio paste. Place the milk in a saucepan over medium–high heat and bring to the boil. Pour the hot milk slowly onto the eggs, mixing gently to combine. Return to the saucepan over low heat and stir gently until the mixture thickens.
  3. Set aside to cool completely. When cool, beat the milk mixture and the chilled butter mixture together using an electric mixer. Transfer to a piping bag and refrigerate until needed.
  4. To make the base, preheat oven to 180°C and line a tray with baking paper. Cut the pastry into four 11 cm × 14 cm rectangles. Place onto the prepared tray and and brush with melted butter. Bake for 3–4 minutes, or until the pastry is golden.
  5. To make the white topping, beat the cream using an electric mixer until firm peaks form. Sift the sugar into the cream and beat for a further few seconds until the sugar is well incorporated.
  6. On serving plates, stack two sheets of pastry on each plate. Pipe the pistachio custard onto the upper part of the pastry and spread the cream on the lower part. Sprinkle with the chopped pistachios.

Brick pastry

  • Brick pastry is a very thin Tunisian pastry, also known as ‘brik’. If unavailable, you can substitute filo pastry, but use 4 sheets instead of 2. Cut the pastry into rectangles, brush with melted butter and layer the pastry so that you have 2 stacks of 4 rectangles. Bake for 3–4 minutes at 160°C or until crisp and golden.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
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