Recipe ALMOND-PISTACHIO CRÈME BRÛLÉE TARTS

To prepare this dish

Ingredient list

Almond cream

150 g almond powder
150 g icing sugar
100 g Elle & Vire gourmet butter 82% fat
3 g powdered cream
100 g whole eggs
5 g dark rum

Pistachio Crème Brûlée

1 liter Crème Brûlée Bourbon Vanilla
125 g pistachio paste
6 Gelatine leaves

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Crème Brûlée Bourbon Vanilla

The recipe,
step by step

1. 1

   Almond cream

   Soften the butter, then add the icing sugar, the ground almonds and the custard powder. Mix. Gradually add the eggs and rum and stir together. 

2. 2

   Lining and baking

   Fill the shortcrust pastry* bases with almond cream and fresh raspberries. Bake at 165°C (329°F) for 20 mn. Remove from the oven and immediately place on a rack to cool. Set aside. 

   *Plan for 10 individual uncooked bases. 

3. 3

   Pistachio Crème Brûlée

   Heat the Vanilla Crème Brûlée and the pistachio paste in a saucepan to 70°C (158°F). Fold in the softened, melted sheets of gelatine. Pour into round Flexipan moulds with a diameter of 8 cm. Leave at room temperature for around 20 mn, then freeze. 

4. 4

   Assembly and presentation

   Cover the tartlet bases with raspberries. Ice the frozen crèmes brûlées with a neutral glaze and place them on the raspberry- coatedtartletbases. Garnishwithraspberries. 

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