Recipe BOURDALOU PISTACHIO TART

To prepare this dish

Ingredient list

Short almond pastry

210 g Extra dry butter 84% fat
3 g salt
110 g icing sugar
40 g almond powder
3 g vanilla powder
60 g whole eggs
300 g T55 flour

Almond and pistachio cream

120 g icing sugar
120 g Elle & Vire gourmet butter 82% fat
80 g eggs
120 g almond powder
12 g powdered cream
40 g pistachio paste

Elle & Vire products used

Extra dry butter 84% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Short almond pastry

   Mix together the butter, salt, icing sugar, ground almonds and vanilla powder. Then add the eggs and finally the flour, then knead without overworking the dough until it is homogenous. Store in the fridge at 5°C (41°F) for at least 24 hrs before using.

2. 2

   Almond and pistachio cream

   Beat the butter and icing sugar until whitened, gradually add the eggs then the ground almonds, powdered cream, and pistachio paste and finish blending.

3. 3

   Finition

   Line the 16 cm square pastry tin with the pastry up to 2 cm around the sides, then garnish with the almond cream (about 240 g per tart). Arrange the sliced pear (about 300 g per tart). Cook in a fan oven at 170°C (338°F) for about 25 min. Leave to cool and coat with a transparent glaze. Decorate with pistachios.

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