A fantastic snack for any gathering! Pistachio shortcrust pastry, lemon cream, and plenty of fruits – your guests will be delighted.
Ingredients:
Shortcrust Pastry
- Eggs – 2
- Cane sugar – 85 g
- Butter – 90 g
- Wheat flour – 100 g
- Pistachios – 70 g
Lemon Cream
- Eggs – 3
- Sugar – 130 g
- Butter – 90 g
- Grated lemon zest – 2 tablespoons
- Lemon juice – 100 ml
Fruit Gel
- Sugar – 60 g
- Lemon juice – 50 ml
- Blueberries – 50 g
- Raspberries – 120 g
- Strawberries – 70 g
- Water – 400 ml
- Water – 50 ml
- Gelatin – 20 g
Additional
- Pistachios – 20 g
- Wheat flour – 10 g
Preparation:
Pistachio Shortcrust Pastry Grind pistachios into flour using a blender or grinder. Mix flour for the dough with ground pistachios and cane sugar. Add soft butter, knead, then add egg yolks and briefly knead everything together (until all ingredients are combined).
Wrap the dough in plastic wrap and refrigerate for about an hour.
Roll out the chilled dough on a floured surface to a thickness of 4-5 mm (if using a single tartlet mold instead of several small tartlet molds, roll the dough to a thickness of 7-8 mm). Cut out circles from the dough according to the size of the tartlet molds you have (the recipe uses molds with a diameter of 8-9 cm). Line the molds with the dough (it should adhere to the sides).
Place the filled molds with dough in the refrigerator for 10-15 minutes. Then place them in an oven preheated to 180°C (with convection) or 190°C (without convection) and bake for 12-15 minutes (if baking a single tart instead of multiple small tartlets, the baking time will be extended to about 20 minutes).
Cool the baked pastry, then remove from the molds.
Lemon Cream (Lemon Curd) Beat eggs with sugar over steam. When the sugar dissolves, add lemon juice. Stir vigorously (using a whisk or spoon) until the cream thickens.
Remove the bowl with the fluffy mixture from the double boiler, stir for a while. Add the grated zest of one lemon to the mixture, then very soft butter, mix everything until the butter is completely melted. Set the cream aside to cool, then refrigerate (the finished cream can be transferred to a jar and stored for 7-10 days).
Fruit Gel Dissolve gelatin in cold water. In a saucepan, bring water to a boil, add sugar, lemon juice, and swollen gelatin. Stir until completely dissolved.
Strain the prepared gel through a sieve into a bowl, set aside to cool, then chill in the refrigerator.
Fill the cooled and removed from the molds pastry with lemon cream (do not overfill). Decorate the tartlets with strawberries, raspberries, and blueberries, chill for 10-15 minutes in the refrigerator.
Brush the chilled fruit in the tartlets with gel and decorate with pistachios halved.
