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Recipe by
An elegant and fresh tart made with pistachio shortcrust pastry, raspberry frangipane, peach and lemon compote, raspberry ganache and whipped verbena-scented ganache. The different preparations require extended resting times, but result in a refined and never cloying dessert.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Prepare the pistachio shortcrust pastry using the sablage method, working the flour, sugar, pistachios, butter, eggs and salt. Form a dough ball, cover it and let it rest in the refrigerator for at least one night.
Step 2 of 7: For the frangipane, work the softened butter with the sugar and salt, add the egg and finally incorporate the pistachio powder. Roll out the pastry, line the tart tin and pour in the mixture.
Step 3 of 7: Distribute the raspberries over the frangipane, keeping them at least one centimeter from the edges. Bake in the oven at 160 °C until golden, then let cool completely.
Step 4 of 7: For the compote, heat the peaches with half the sugar, the lemon juice and zest. Add the remaining sugar mixed with the pectin and cook for approximately two minutes. Let cool and pour over the frangipane.
Step 5 of 7: For the raspberry ganache, heat the cream and honey, dissolve the gelatin in them and pour over the partially melted chocolate. Add the purée, emulsify, add the butter and let crystallize in the refrigerator before pouring over the compote.
Step 6 of 7: For the verbena ganache, heat 110 g of cream, add the verbena, cover and leave to infuse for 10 minutes. Strain, bring back to 110 g, heat and dissolve the gelatin in it.
Step 7 of 7: Pour the flavored cream over the melted chocolate, emulsify with the remaining 110 g of cold cream and leave covered in the refrigerator overnight. Whip the ganache and finish the tart.
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In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving248 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 3,188 kJ762 kcal | 1,286 kJ307 kcal |
| Fat | 48.18 g | 19.43 g |
| of which saturated fatty acids | 24.2 g | 9.76 g |
| Carbohydrates | 73.81 g | 29.76 g |
| of which sugars | 50.6 g | 20.4 g |
| Fibre | 3.93 g | 1.59 g |
| Protein | 11.06 g | 4.46 g |
| Salt | 0.09 g | 0.04 g |
£ 1.75
£ 2.50
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
