Pistachio Tartlets (Print Version)

# Ingredients:

→ Gelatin Base

01 - 15g water
02 - 3g gelatin powder

→ Pistachio Filling

03 - 12g gelatin base
04 - 80g milk (3%)
05 - 80g heavy cream (38%)
06 - 50g white chocolate
07 - 50g unsweetened pistachio butter
08 - 40g egg yolk (about 2 eggs)
09 - 20g sugar

→ Vanilla Base

10 - ½ teaspoon salt
11 - 56g eggs (1 large egg)
12 - 120g cold butter, in cubes
13 - 235g plain flour
14 - 30g almond flour
15 - 1 teaspoon vanilla paste
16 - 90g icing sugar

→ Baked Pistachio Mix

17 - 55g butter, softened
18 - 56g egg (1 large egg)
19 - 56g pistachios, shelled
20 - 55g icing sugar

→ Crispy Pistachio Topping

21 - 15g butter
22 - 15g brown sugar
23 - 15g plain flour
24 - 30g pistachios, shelled
25 - ¼ teaspoon salt

→ Crunchy Pistachio Mix

26 - 15g dark chocolate (58%)
27 - 30g milk chocolate
28 - 55g pistachio butter, natural
29 - 30g pailleté feuilletine
30 - 60g pistachio topping

→ Topping

31 - 100g pistachios, shelled

# Instructions:

01 - Combine water with gelatin powder, chill for 30 minutes, then slice into little bits before adding.
02 - Toast shelled pistachios at 160°C for 7 minutes. Let them cool, then grind until broken up.
03 - Bring sugar, cream, yolks, and milk to 82°C. Pour over white chocolate, softened gelatin, and pistachio butter. Blend till silky.
04 - Fill prepped 7cm molds with the mix so it's 1cm thick. Freeze for no less than 2 hours.

# Notes:

01 - Yields 6 tartlets for individual servings
02 - It's possible to make extra gelatin base for other uses

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