Pistachio and lemon tartlets

Ingredients

Lemon short crust pastry

• 100 g di burro freddo, a cubetti
• 175 g di farina 00, debole
• 55 g di zucchero a velo
• 20 g di polvere di mandorle
• Un pizzico di sale
• 30 g di uovo intero, a temperatura ambiente
• scorza grattugiata di 1/2 di limone (possibilmente bio)

Lemon and lime custard

• 2 large (110 g) whoe eggs
• 3 tbsp (45 g) fresh lemon juice, sifted
• 1 tbsp + 2 tsp (25 g) fresh lime juice, sifted
• 6 tbsp (90 g) superfine granulated sugar
• 3 g organic lemon zest
• 1.6 g gelatin, 200 bloom
• 4 tbsp (60 g) cubed cold unsalted butter

Pistachio and mascarpone cheese chantilly cream

• 1/3 cup (80 g) whipping cream (I)
• 1 tbsp + 1 tsp (20 g) superfine granulated sugar
• 2 g gelatin, 200 bloom
• 2 oz (55 g) mascarpone cheese (S. Lucia Galbani)
• 1/2 cup (110 g) whipping cream (II)
• 5 tsp (20 g) pure pistachio paste

Lemon financier sponge

• 2 large (55 g) room temperature egg whites
• 1/3 cup + 1 tbsp (55 g) icing sugar
• 1/3 cup (35 g) almond powder
• 2.5 tbsp (20 g) pastry flour
• 2 tbsp (30 g) seeds oil
• A pinch of salt
• 1 tbsp (15 g) fresh lemon juice, sifted
• 1.5 g organic lemon zest

White chocolate and pistachio ganache

• 1/2 cup + 1 tbsp (125 g) whipping cream
• 3.5 oz (100 g) white chocolate 35% cocoa solids, Ivoire Valrhona
• 2 tbsp (27 g) pure pistachio paste
• 1 tsp (6 g) inverted sugar (or acacia honey)
• A pinch of salt (optional)

Extra

• Yellow velvet spray

Instructions

Lemon and lime custard

I suggest you to use a kitchen scale.

Soak gelatin sheets in cold water.

In a sauce pan, pour lemon and lime juice with zest and stir.

Add the eggs and cook until the custard begins to thicken, stirring constantly.

Pour the mixture in a bowl, add wringed gelatin sheets and stir to melt.

Let the mixture cool for a while, then add the butter and blend with a hand blender until smooth.

Pour the custard into 6 hemisphere moulds 2 inches (5 cm) in diameter (FR 039 Pavoni).

Refrigerate for at least 2 hours, then freeze for 24 hours.

Pistachio and mascarpone cheese chantilly cream

Soak gelatin in cold water.

Place the mascarpone cheese and pistachio paste into a measuring cup and set aside.

Pour the cream (I) and sugar in a saucepan and heat until the sugar has dissolved.
Out of the heat, add the gelatin and mix to combine.

Pour the mixture into the measuring cup with mascarpone/pistachio and process everything with a hand blender until smooth.

Add the second part of whipping cream and process with a hand blender until smooth.
Transfer the chantilly cream to a clean bowl, cover it with cling film touching the surface and put it in the fridge for 24 hours.

Lemon short crust pastry

In the bowl of a stand mixer fitted with paddle attachment, mix butter with sifted flour and almond meal.

When you get a sandy mixture, add all the other ingredients and knead until completely combined.

Between 2 sheets of baking paper, roll the dough gently until you have an even 2.5 mm thickness and refrigerate for 12 hours.

The day after, line six 3 inches (7.5 cm) greased perforated tart rings with lemon pastry.

Using the knife, remove the overhanging pastry.

Refrigerate for 2 hours, then freeze for 12 hours.

To bake

Heat fan oven at 320F - 160°C.

Bake the shells for 10 minutes on a perforated baking tray with a perforated silicon mat for 10 minutes.

Remove the shells from the oven ad prepare the financier sponge.

Lemon financier sponge

In a small bowl, pour all the sifted flours and lemon zest and mix to combine.

Gradually add the egg whites and combine with a spatula.

Then gradually add the oil and lemon juice, mixing well after each addiction.

Pour the mixture into a pastry bag and pipe about 25 g of financier sponge inside the tart shells.

Bake for about 10/12 minutes.

Out oof the oven, let cool, then remove the tart rings.

White chocolate and pistachio ganache

Melt the chocolate with pistachio paste and salt and set aside.

Heat the whipping cream with inverted sugar until 150F - 65°C.

Pour the liquid over the chocolate in 3 batches, mixing well after each addiction.

Blend with a hand blender to combine.

To assemble and to serve

Pour the ganache into a measuring jug, and fill the tart shells until the edges (about 35 g each).

Refrigerate for a couple of hours to set the ganache.

Remove the lemon/lime custard from the moulds and spray with yellow velvet spray and place them in the centre of each tart shell (if you prefer, you can glaze with a mirror glaze the lemon domes).

In the stand mixer with whisk attachment, whip the pistachio chantilly on high speed for about 5/6 minutes.

Transfer the chantilly into a piping bag and with a French Star Piping Nozzle (Decora 863), garnish the tarts.

Refrigerate for a couple of hours to thaw the lemon/lime custard.

Enjoy.