We are approaching the much-loved Mother’s Day, a day as sweet as the person it is dedicated to! In reality, like Valentine’s Day, I think this too has become a bit commercial! Moreover, I believe that every day we should celebrate and show our mothers how important they are in our lives! I usually try to be more present when I understand that it can be comforting for her, or I bring her something I’ve made, obviously sweet, as she’s very fond of sweets!!! So, these tartlets with a shortcrust shell and a generous filling of Bronte pistachio are the best way to win them over! Very easy to make, these small and delicious treats are the right comfort to never miss for those you love. So, I wish my mom that she can always smile, and I make the same sincere wish to all the others, because there is no greater gift than seeing them happy!
- Difficulty: Easy
- Cost: Expensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 10 tartlets
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the shortcrust:
- 1 3/4 cups all-purpose flour
- 5 tbsps g powdered sugar
- 1/4 cup g butter
- 1 egg
- 1 pinch salt
- 3/4 cup ml whipping cream
- 5 oz g white chocolate
- 7 oz g pistachio spread
- 1/3 cup g pistachio flour
- to taste chopped pistachios
- to taste powdered sugar
Preparation
Start by working all the ingredients in a large bowl with the help of a wooden spoon: the egg with the flour, sugar, cold butter cut into small pieces, powdered sugar, and a pinch of salt (fig. 1)
As soon as the dough begins to solidify, work it with your hands without warming it too much (fig. 2).
You should obtain a smooth and homogeneous dough (fig. 3).
Let it rest in the fridge for at least 2 hours, covering it with cling film. Then, with the help of a rolling pin, roll out the dough on a well-floured work surface or as I did on a reusable Teflon sheet (fig. 4).
Try to achieve a thickness of about 1/8 inch, then cut out circles with a fluted edge pastry cutter. Alternatively, you can try cutting with the rim of a glass (fig. 5).
Butter and flour the muffin tin and place your circles inside each opening, positioning the tamper or the handle of a spoon in the center and pressing very gently downwards to form your baskets (fig. 6).
Prick the bottom with the tines of a fork (fig. 7).
Place in a preheated oven at 347°F for 13 minutes. Then turn off and let cool for a few minutes before unmolding them (fig. 8).
In the meantime, prepare the pistachio ganache. On a cutting board, chop the white chocolate with a knife. Transfer it to a bowl along with the pistachio spread, heat the cream until nearly boiling, turn off the heat, and pour it over the chocolate and pistachio spread (fig. 9).
Add the pistachio flour, then mix everything with a spatula until you obtain a smooth and homogeneous cream (fig. 10).
Let it cool for 30 minutes at room temperature, then transfer it to the fridge for another 30 minutes. Once cooled, whip it with electric beaters until you obtain a firm cream, which you will put in a piping bag (fig. 11).
Garnish the tartlets with this ganache and serve with powdered sugar and chopped pistachios as desired!
And voila… your pistachio shortcrust tartlets are ready to be enjoyed!
Bon Appétit from Fefe’s kitchen!
