PISTACHIO AND RED FRUIT TART

Cost
Difficulty
Range	DÉLIFRANCE A LA FOLIE
Hot or cold	COLD
Main ingredient	Red fruits

Ingredients

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FOR 10 PORTIONS

PISTACHIO CREAM
- Butter : 80g

- Whole milk : 400g

- Cornstarch : 40g

- Sugar : 120g

- Pistachio paste : 80g

PISTACHIO DIPLOMAT CREAM
- Pistachio cream : 200g

- Chantilly cream : 200g

DRESSING
- Assorted red fruits (blackberries, raspberries, blueberries, redcurrants) : 600g

- Gold leaves

- Crushed pistachios

PREPARATION
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- PISTACHIO CREAM
Mix cornstarch in 100 g of milk.
Bring the rest of milk to a boil with butter and sugar.
Add cornstarch mix and bring to the boil again.
Add pistachio paste.

- PISTACHIO DIPLOMAT CREAM
Mix the two creams together.

Method

DRESSING
1. Put a spot of pistachio cream (10 g per unit) into an individual Délifrance A La Folie! sweet tart shell.
2. Finish filling with pistachio diplomat cream (40 g per unit).
3. Cover with red fruits (60 g per unit), starting with the biggest pieces and ending with the smallest.
4. Decorate with crushed pistachios and gold leaves.