The pistachio and strawberry tartlets are a gluten-free and lactose-free dessert, delicious and impressive. A shell of crumbly shortcrust pastry encloses a soft white chocolate and pistachio ganache, the addition of strawberries gives freshness to this dessert, making it even more delicious.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 egg yolks
- 3.5 oz butter (lactose-free with less than 0.01% lactose or plant-based)
- 1.25 cups gluten-free rice flour (or all-purpose flour)
- 0.3 cups sugar
- 1 vanilla bean
- 1 tsp gluten-free baking powder
- 1 pinch salt
- 7 oz white chocolate (vegan, gluten-free)
- 0.5 cups heavy cream (lactose-free with less than 0.01% lactose or plant-based)
- 1.75 oz pistachio paste (gluten-free and lactose-free)
- as needed strawberry jam
- as needed pistachios (crushed)
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Immersion Blender
- 6 Molds
- 1 Baking Tray
- 1 Piping Bag
Procedure
Using beaters or a stand mixer, mix the soft but cold butter with the sugar. Add the egg yolks, salt, and vanilla, mix well, and add the flour with the baking powder. Knead quickly by hand and form a fairly flat dough. Wrap it in plastic wrap and let it rest in the fridge for at least 4 hours.
On a lightly floured work surface, roll out the sablé to a thickness of 1/8 inch. First cut out the base with the diameter of the molds. Place the base inside the mold, then cut a strip of dough for the edge of the tartlet.
Bake at 350°F for about 15 minutes. Remove from oven and let cool before unmolding.
The day before, heat the cream and chop the white chocolate. Pour the boiling cream over the white chocolate and blend with an immersion blender.
As soon as it is warm, add the pistachio paste and blend again. Cover and let it rest in the fridge for 12 hours.
Inside the tartlets, spread a teaspoon of strawberry jam. Using a piping bag with a ridged nozzle, make many small peaks inside the tartlet.
Decorate with strawberries and crushed pistachios.
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ATTENTION: check the Italian Celiac Association guidelines and carefully read the ingredients to ensure they are free from gluten contamination
Tips
They keep for 4 days in the refrigerator.
They can also be made with all-purpose flour and lactose-containing products in the same quantities.
They can also be made with all-purpose flour and lactose-containing products in the same quantities.
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