{"id":15472,"date":"2017-02-22T11:10:56","date_gmt":"2017-02-22T09:10:56","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15472\/"},"modified":"2022-01-15T10:33:49","modified_gmt":"2022-01-15T08:33:49","slug":"pistachio-and-strawberry-tartelettes","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pistachio-and-strawberry-tartelettes\/","title":{"rendered":"Pistachio and Strawberry Tartelettes"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">As soon as there strawberries in the market, I can&#8217;t resist and take a full bag home, without even thinking about what to make with it. I eat strawberries on a daily basis whenever it&#8217;s strawberry season, but also love to make desserts with these red, luscious fruits.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">These pistachio and strawberry tartelettes combine strawberry mousse and pistachio cream and are simply one of the best. A short crust pastry filled with baked pistachio cream, strawberry mousse and shiny pink glaze on top. It&#8217;s festive and will make your guests say WOW.<\/p>\n<div id=\"attachment_15474\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15474\" class=\"wp-image-15474\" title=\"Pistachio and Strawberry Tartelettes\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/pistachio_and_strawberries_tartlette2.jpg\" alt=\"Pistachio and Strawberry Tartelettes\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-15474\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21361--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pistachio and Strawberry Tartelettes<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<p><\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>280 grams all-purpose flour<\/li>\n<li>125 grams cold butter (cut into cubes)<\/li>\n<li>125 grams sugar powder<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>1 egg<\/li>\n<li>1-2 tbsp. cold milk (as needed)<\/li>\n<\/ul>\n<h4>For pistachio cream:<\/h4>\n<ul>\n<li>100 grams cold butter cut into cubes<\/li>\n<li>100 grams sugar powder<\/li>\n<li>60 grams almond meal<\/li>\n<li>60 grams natural pistachios<\/li>\n<li>10 grams cornstarch<\/li>\n<li>1 large egg<\/li>\n<li>2 tbsp. pistachio paste<\/li>\n<\/ul>\n<h4>For strawberry mousse:<\/h4>\n<ul>\n<li>5 grams gelatin powder<\/li>\n<li>25 ml. water<\/li>\n<li>2 large eggs<\/li>\n<li>3 large egg yolks<\/li>\n<li>50 grams sugar<\/li>\n<li>290 grams strawberry puree<\/li>\n<li>100 grams soft butter<\/li>\n<li>250 ml. heavy cream<\/li>\n<li>A little red food coloring (optional)<\/li>\n<\/ul>\n<h4>For the pink glaze:<\/h4>\n<ul>\n<li>9 grams gelatin powder<\/li>\n<li>45 ml. water<\/li>\n<li>50 ml. water<\/li>\n<li>100 grams sugar<\/li>\n<li>100 grams glucose or corn syrup<\/li>\n<li>70 ml. milk<\/li>\n<li>100 grams white chocolate<\/li>\n<li>Red food coloring (to taste)<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Roasted pistachios (very finely chopped)<\/li>\n<li>Fresh strawberry cubes<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Short crust pastry:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, butter, sugar powder, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the tartelette molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork pierce the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.<\/li>\n<\/ol>\n<h4>Pistachio cream:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put butter, sugar powder, ground almonds and pistachios and blend until mixture is crumbly.<\/li>\n<li>Add cornstarch, egg and pistachio paste and continue to blend until you get a uniform and stable cream.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Fill the frozen tartelette shells with pistachio cream up to 3\/4 of its height.<\/li>\n<li>Bake for about 15-22 minutes or until the dough is golden and cream is set and slightly cracked.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Strawberry mousse:<\/h4>\n<ol>\n<li>Mix gelatin and water in a small bowl and set aside for 10 minutes at room temperature until the gelatin absorbs all the liquid.<\/li>\n<li>In medium bowl, whisk eggs, egg yolks and sugar into a smooth mixture.<\/li>\n<li>Meanwhile, boil strawberry puree.<\/li>\n<li>Pour about 1\/3 of hot strawberry puree into the egg mixture while whisking until mixture is smooth.<\/li>\n<li>Transfer the egg mixture back into the pot with the remaining strawberry paste and continue to cook over medium heat, whisking constantly, until the mixture reaches 82-84c degrees.<\/li>\n<li>Dissolve the gelatin in the microwave and add into the cream. Then add butter and whisk until incorporated and smooth.<\/li>\n<li>Strain the cream and cool for about 10 minutes at room temperature. If you want, you can add food coloring at this stage.<\/li>\n<li>Whip cream to soft peaks and fold gently into the strawberry cream.<\/li>\n<li>Pour the strawberry mousse into dome shaped silicon mold and level off the top with a spatula.<\/li>\n<li>Freezing for about 2-3 hours or until it is completely frozen.<\/li>\n<\/ol>\n<h4>Pink glaze:<\/h4>\n<ol>\n<li>In a medium bowl mix gelatin and 45 ml of water and set aside for 15 minutes at room temperature until the gelatin absorbs all the liquid.<\/li>\n<li>In a medium saucepan put 50 ml of water, sugar and glucose and heat to a boil.<\/li>\n<li>When the mixture boils, add in the milk and mix well.<\/li>\n<li>Meanwhile, melt the white chocolate in the microwave or over double-boiler.<\/li>\n<li>When boiling again (after adding the milk), add in the gelatin and mix until melted.<\/li>\n<li>Strain and add into the melted chocolate. Wait a minute, and beat until melted and mixture is smooth.<\/li>\n<li>Add in red food coloring until you reach the desired shade.<\/li>\n<li>Cool the glacage to 30c degrees.<\/li>\n<li>Extract the frozen strawberry mousse domes from the mold and place on a rack.<\/li>\n<li>Pour the glaze, coating the sides and the top of each individual mousse.<\/li>\n<li>Place a coated strawberry mousse dome on top of each tartelette and chill for 5 minutes to set.<\/li>\n<li>Decorate with finely chopped pistachios and small strawberry cubes and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the tartelettes in a sealed box in the refrigerator for 4-5 days.<\/li>\n<li style=\"text-align: left\">You can use raspberry instead of strawberry.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15473\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15473\" class=\"wp-image-15473\" title=\"Pistachio and Strawberry Tartelettes\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/1.jpg\" alt=\"Pistachio and Strawberry Tartelettes\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-15473\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_15476\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15476\" class=\"wp-image-15476\" title=\"Pistachio and Strawberry Tartelettes\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/pistachio_and_strawberries_tartlette6.jpg\" alt=\"Pistachio and Strawberry Tartelettes\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-15476\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_15475\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15475\" class=\"wp-image-15475\" title=\"Pistachio and Strawberry Tartelettes\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/pistachio_and_strawberries_tartlette4.jpg\" alt=\"Pistachio and Strawberry Tartelettes\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-15475\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>As soon as there strawberries in the market, I can&#8217;t resist and take a full bag home, without even thinking about what to make with it. I eat strawberries on a daily basis whenever it&#8217;s strawberry season, but also love to make desserts with these red, luscious fruits. These pistachio and strawberry tartelettes combine strawberry [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2947,1577,1555],"tags":[2871,1636,1807,1970],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pistachio and Strawberry Tartelettes | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"These pistachio and strawberry tartelettes combine strawberry mousse and pistachio cream and are simply one of the best. A short crust pastry filled with baked pistachio cream, strawberry mousse and shiny pink glaze on top. It&#039;s festive and will make your guests say WOW.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/pistachio-and-strawberry-tartelettes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pistachio and Strawberry Tartelettes | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"These pistachio and strawberry tartelettes combine strawberry mousse and pistachio cream and are simply one of the best. A short crust pastry filled with baked pistachio cream, strawberry mousse and shiny pink glaze on top. 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