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Raspberries and Pistachios Tarts
β€π From the first sight to the last bite, these tartlets are a celebration of culinary craftsmanship. They are not only a feast for the palate but also a visual treat.
Prep Time: 40 minutes | Cooking Time: 15 minutes | Total Time: 3 hours | Kcal: 450 kcal | Servings: 12 tartlets
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and diced
- 1 large egg yolk
- 2 tablespoons ice water
- 1/2 cup raspberry jam
- 2 cups white chocolate, chopped
- 1 cup heavy cream
- 1/2 cup shelled pistachios, roughly chopped
- Fresh raspberries for garnish
Directions:
- In a food processor, pulse together flour and sugar. Add butter, and pulse until mixture resembles coarse crumbs.
- Mix egg yolk and ice water, then drizzle over flour mixture, pulsing until dough just comes together.
- Press dough into tartlet pans, prick with a fork, and refrigerate for 30 minutes.
- Preheat oven to 375Β°F (190Β°C). Bake tart shells for 12-15 minutes or until golden. Let cool.
- Spread raspberry jam into the base of each cooled tart shell.
- Melt white chocolate over a double boiler, then remove from heat and whisk in heavy cream until smooth.
- Pour the white chocolate mixture over the jam layer and refrigerate until set, about 2 hours.
- Garnish with chopped pistachios and fresh raspberries before serving.
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