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Couple weeks ago i tried to make an entremet cake. But I ended up making some other dessert because it is easier and faster :). So here we go: Strawberry Pistachio Tarlets.

The idea of this tarlets is garden inspired dessert. The tartlet itself is  a combination between the sweet strawberry combined with a layer of subtle pistachio paste. But I think this recipe still has lots of room for improvement.

If only there is more solid texture between the strawberry and pistachio cream, the tart would be perfect. The strawberry layer is soft and fluffy, just how the mousse is supposed to be, however combining this soft texture with creamy pistachio, at some point become a bit too much. So maybe next time I can put something more solid in the middle, for example slightly soaked lady finger sponge cake or nilla waffer, or maybe a crunchy pistachio dacquise layer soaked in the pistachio cream. 

O well, as I said, it still has many rooms of improvement 🙂

The tart consists of the following item:

  • Pistachio Cream
  • Strawberry Mousse
  • Strawberry Milk Glaze
  • Sablee (Tartlets)

Things you need:

Strawberry mousse:

  • 170g whipping cream, whipped to soft peaks
  • 170g strawberry puree
  • 70g granulated sugar
  • 18g water
  • 35g egg whites 
  • 3 pieces of gelatin sheets

Strawberry Milk Glaze :

  • 180g Sugar
  • 45g  Strawberry puree
  • 200g Whipping cream
  • 45g Milk
  • 60g Glucose syrup
  • 6g Gelatin sheets
  • Pink food coloring

Sablee:

  • 250 g plain flour
  • 200 g butter, cut into small pieces and slightly softened
  • 100 g icing sugar, sifted
  • pinch of salt
  • 2 egg yolks
Pistachio Cream ingredients : refer to Hokkaido Chiffon Cake
 
Things to do:
 

Making the sable. Put the flour in a big bowl and make a well. Put in the butter, icing sugar and salt. With your finger tips, mix and cream the butter with the sugar and salt, then add the egg yolks and work them in delicately with your fingertips.Draw the flour into the center and work the mixture with your fingers until you have a smooth dough.Use your palm to knead the dough 3-4 times until it is smooth. Roll it into a ball, wrap in cling film and refrigerate until ready to use.

Preheat the oven to 170 C. Roll out the pastry to 3 mm thickness and place the pastry into tarlets cases . Transfer the sables to a baking sheet and blind bake for 10-15 mins . Remove the weight, and continue bake it for another 8-10 mins until it is slightly golden.

Take it out from the oven and let it cool inside the tartlets rings for a few minutes. Once it is cool, take it out from the rings and put it on the cooling rack to continue  the cooling process. Set aside.

Making the strawberry mousse. Put the gelatin in cold water to bloom.  Heat strawberry puree, dont let it boil.  Put in bloomed gelatin and mix until dissoved. Leave it to cool down. 

In another bowl, whisk whipping cream until soft peaks, set aside. 

Make italian meringue. Heat water and sugar until it reaches 118 C.  At 115 C, whisk egg whites until its foamy.  While whisking, pour in sugar syrup , keep whisking until stiff peaks and glossy. 

Fold in italian meringue follow by the whipped cream into strawberry puree.  

Wrapped the base of the tartlet rings with foil. Pour the strawberry mousse into the tart rings. Cover with cling wrap and put in the freezer until harden.
 
Making the pistachio cream.

Pistachio Cream recipe refer to Hokkaido Chiffon Cake
 

Making the Strawberry milk glaze.   Put the gelatin in cold water to bloom. Heat the whipping cream and milk together until boiling in the microwave for 20s , then set aside.

 Heat sugar and water over medium heat, bring to boil. When the sugar syrup reaches 110°C, slowly pour syrup into the whipping cream bowl, and stir constantly until combine.
Pour the glucose syrup into the pan, and heat it over low fire stir until combine.

 Take it out from the heat and stir in the gelatin. Let it cool a bit (you can’t use it when it is still boiling hot). 

Assemble. Take out the strawberry mousse from the tartlets rings. Put them on the cooling rack. Pour the strawberry glaze over the mousse until the entire surfaces are fully covered. Put it back into the fridge and let it cool to harden.

 

Pour the pistachio cream into the tarlets then put the strawberry mousse disks over the tarlets.

 

Enjoy :)!

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