Raspberry Tartlets using a Thermomix
(5)
Preparation time
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Servings
Calories / Serving
Difficulty
Indulge in the divine decadence of raspberry tartlets perched on a lush bed of almond cream and garnished with the vibrant crunch of pistachio. These little gems are not just a treat for the taste buds but also a feast for the eyes, perfect for impressing guests or simply enjoying on a cozy afternoon. Did you know that raspberries were once regarded as the 'fruit of the gods' by the ancient Romans? With this recipe, you can channel that divine essence right in your kitchen, creating a dessert that’s as rich in history as it is in flavor. So gear up to whip up these delightful tartlets that celebrate the sweet and nutty symphony of flavors, all while giving your palate a royal experience!
Ingredients
- 200 g Flour t55
- 100 g Salted butter
- 100 g Icing sugar
- 2 Eggs
- 80 g Powdered almond
- 40 g Pistachio paste
- 1 Tablespoon(s) Icing sugar
Steps
Sweet Shortcrust Pastry
- Add 200 g of flour t55 in the food processor bowl.
- Cut into small pieces, and add 100 g of salted butter in the food processor bowl.
- Add 50 g of icing sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 1 egg in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Form a ball, flatten it slightly.
- Transfer the content of the workplan in a cling film warp in cling wrap.
- Setaside the dough in a fridge during 30min.
Pistachio Almond Cream
- Wash the food processor bowl.
- Add 80 g of powdered almond, 50 g of icing sugar, 1 egg, 40 g of pistachio paste in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again
Assembly and Baking
- Preheat the oven at 180°C.
- Transfer the content of the fridge by using a roller on the workplan to be floured before.
- Roll out the sweet shortcrust pastry on a lightly floured surface.
- Cut out circles of pastry slightly larger than the tartlet molds.
- Gently press the pastry into the tartlet molds and trim the edges.
- Transfer the content of the food processor bowl in a piping bag.
- Fill each tartlet with the pistachio almond cream.
- Cook in the oven at 180°C during 20min.
- Bake for 20-25 minutes, or until the pastry is golden and the filling is set.
- Remove from the oven and let cool slightly before unmolding the tartlets.
- Garnish each tartlet generously with Raspberries.
- Sprinkle 1 tablespoon(s) of icing sugar on a plate.
- Dust with Icing Sugar before serving if desired.
- Serve Immediately.
