Fruit Recipes
Tart with Pistachio Cream and Prickly Pears
60minutes
6/8serves
difficulty
Preparation
For the pistachio and almond streusel cake
1
Mix the 00 flour, pistachio flour, almond flour, salt, sugar and butter in a bowl. Work it quickly with your hands to form crumbs.
2
Sprinkle into a 20cm hinge mould covered with baking paper and leave to rest in the fridge for a couple of hours.
3
Bake at 200°C for about 15/20 minutes.
4
Leave to cool on a wire rack.
For the white chocolate and pistachio cream
1
Place the gelatine sheet in a bowl with cold water to soften it.
2
Bring the milk and honey to the boil in a saucepan.
3
In a small saucepan, melt the chocolate in a bain-marie, stirring vigorously. Add the other part of the milk and mix well until everything has been added. Add the cold cream and mix with a mixer until the mixture is smooth, pour the cream into a container, cover with cling film and refrigerate overnight.
How to make it
1
With the help of a pastry bag fitted with a Saint Honoré nozzle, pipe the white chocolate and pistachio cream onto the streusel cake as shown in the photo, and alternate the cream with the previously cleaned slices of 3moretti Prickly Pears.
2
Decorate with pistachio grains and mint leaves.
Ingredients
For the pistachio and almond streusel cake
70 g 00 flour70 g sugar70 g butter35 g pistachio flour35 g almond flourto taste pinch of salt
For the white chocolate and pistachio cream
225 g fresh cream110 g white chocolate80 g pistachio pastry80 ml whole milk4 g honey2 g gelatine (1 sheet of isinglass)
To decorate
5 3moretti Prickly pears to taste pistachio grainsto taste mint leaves
