Pistachio tartlets
Instructions
Pistachios blanched in boiling water for 3-4 seconds, drain and Peel.
Finely mince the mixer, keep aside 30 g and add to the flour, softened butter into small pieces, 100 g icing sugar, an egg and a pinch of salt.
Please go the appliance until you have a smooth paste, wrap it in a piece of plastic wrap for food and rest in the refrigerator for 30 minutes.
Roll out the dough into a sheet of about 2 millimeters and crop it with 12 different shapes stencils.
Covered with the pastry the bottom and edges of the dies.
Remove the dough coming out from the edges, stamped on the bottom with a fork and let rest again the dough in the fridge for 20 minutes.
Bake the tartlets in oven already warm in 200 degrees for 10 minutes.
Let them cool and levatele from stencils.
Combined in a bowl with the yogurt cheese, liqueur and the icing sugar.
Knead the mixture until a soft and homogeneous cream, add 20 g of coconut and mix.
Fill the tartlets with this cream.
Peel and thinly slice the kiwi and mango.
Decorated half pastries with kiwi, spolverizzandole with the remaining coconut.
Garnish each other with mango cospargendole chopped pistachios.
Ingredients and dosing for 6 persons
- 250 g of flour
- 120 g of butter
- 140 g of icing sugar
- 70 g of pistachios
- 1 egg
- 120 g of fresh cheese petit suisse
- 150 g of entire greek yoghurt
- 30 g of dehydrated grated coconut
- 1 tablespoon of cointreau liqueur
- 1 not too ripe kiwi
- 1/2 mango
- 1 pinch of salt