Unsalted butter 388g
Icing sugar 250g
Cake flour 650g
Almond powder 88g
Unsalted butter 100g
Cake flour 40g
Lemon puree 60g
Tangerine puree 20g
Unsalted butter 110g
Cream 35% 400g
SINFONIA CIOCCOLATO BIANCO 150g
JOYPASTE PISTACCHIO 100% 40g
RecipeDownload pdf (4kB)
Mix flour, icing sugar, butter, salt, and almond powder until crumbly by using rub-in-method. Add in eggs and continue to mix until just enough to form dough. Rest in the fridge for 1 hour before shaping into rings. Bake at 170°C. for 8 mins.
Blend well all ingredients. Fill the pre-cooked tarts halfway up, bake at 170°C. for 10 mins.
Boil puree and pour into egg and sugar mixture, continues cook till 83°C. and add in gelatin solution. Cool down to 35c blend in soft butter. Pour in the baked tarts, on top of the almond cream; let set in fridge.
Warm the cream to 65°C., pour in gradually white chocolate while blending. Add in Joypaste Pistacchio 100% and salt, blend well. Chilled over-night. Whipped to soft peak before use.
Whip the Pistachio Chantilly to soft peak. Pipe to create a tourbillon on top. Decorate with drops of MIRROR NEUTRAL and DOBLA SPRING LEAF GREEN. And sprinkle a mix of matcha and powdered sugar (1:1) with a sieve: 10g matcha and 10g powdered sugar.