The pistachio and strawberry tartlets are a gluten-free and lactose-free dessert, delicious and impressive. A crisp shortcrust pastry shell encloses a soft white chocolate and pistachio ganache. The addition of strawberries adds 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)
- 1.8 oz pistachio paste (gluten-free and lactose-free)
- to taste strawberry jam
- to taste pistachios (chopped)
Tools
- 1 Mixer
- 1 Bowl
- 1 Immersion Blender
- 6 Molds
- 1 Baking Sheet
- 1 Piping Bag
Instructions
Using a mixer or stand mixer, blend 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. Quickly knead by hand and form a fairly flat dough ball. Wrap in plastic wrap and let rest in the refrigerator for at least 4 hours.
On a lightly floured work surface, roll out the sablé dough 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 tart.
Bake at 356°F for about 15 minutes. Remove from oven and let cool before removing from the mold.
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.
Once it is warm, add the pistachio paste and blend again. Cover and let rest in the refrigerator for 12 hours.
Inside the tartlets, spread a teaspoon of strawberry jam. Using a piping bag with a star tip, make small peaks inside the tartlet.
Decorate with strawberries and chopped pistachios.
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WARNING: consult the Italian Celiac Association handbook and carefully read the ingredients to ensure they are not contaminated with gluten
Tips
They keep for 4 days in the refrigerator.
They can also be made with all-purpose flour and products with lactose in the same quantities.
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