Trendy Tartlet with Figs and Pistachio Cream
Delicious pistachio cream and sweet fig marmalade finished with fresh fig and mint.
6 Pidy Trendy Rectangle shells
Fresh figs (sliced)
Crumbled pistachio nuts
Edible glue (or a suitable alternative)
1.7 oz pistachio paste
2.3 oz cream
3.4 oz sugar
1.4 oz white chocolate
0.07 oz gelatin
2.3 oz + 4.2 oz mascarpone
Juice of 1/2 lime
- Boil the sugar and cream in a pan.
- Pour 1/3 of the mixture on the eggs while stirring.
- When the egg is fully incorporated pour the mixture back into the pan.
- Heat until the mixture reaches 185 °F whilst stirring frequently.
- Remove the pan from the heat and add the gelatin, lime juice, chocolate, pistachio paste and 2.3 oz of the mascarpone.
- Stir well and then pour the mixture into a bowl.
- Leave to cool down to around 85 °F.
- Add the remaining 4.2 oz of mascarpone slowly whilst mixing with a hand mixer or beater until smooth.
- Put the finished pistachio cream into the fridge to stiffen.
To create the fig and pistachio trendy:
- Brush the edge of the Trendy shell with edible glue and decorate with the crumbled pistachio nuts.
- Pipe a layer of pistachio cream into the Trendy shell.
- Fill the remaining shell with fig marmalade.
- Place slices of fresh fig on top and finish by piping dots of pistachio cream.
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