How to Make Perfect Pistachio & Berry Tarts | Professional Recipe скачать в хорошем качестве

How to Make Perfect Pistachio & Berry Tarts | Professional Recipe

In this video, we're making stunning Pistachio & Red Berry Tarts. Get ready for a crisp, buttery, melt-in-your-mouth tart shell, a fragrant baked pistachio frangipane, a vibrant and refreshing berry filling, and a light-as-air whipped pistachio ganache! It's an unbeatable combination of textures and flavors with a modern, elegant presentation. The resulting tarts are not only incredibly delicious but also absolutely beautiful and impressive! Pistachio & Red Berry Tarts Yields: 8 tarts (molds: 5 cm / 2" base, 8 cm / 3.15" top, 2.5 cm / 1" height). Round cutter: 10 cm / 4". Pâte Sablée (Sweet Tart Dough) Unsalted Butter: 120 g All-Purpose Flour: 220 g Almond Flour: 40 g Powdered Sugar: 80 g Salt: 2 g Egg: 45 g Note: All ingredients must be cold. It's also recommended to chill your equipment: the mixer bowl, paddle attachment, rolling pin, etc. Pistachio Frangipane Unsalted Butter, softened (pomade texture, 14-16°C / 57-61°F): 50 g Sugar: 50 g Egg: 50 g Pistachio Flour: 50 g Berry Filling Raspberry Purée: 130 g Strawberry Purée: 70 g Lemon Juice: 6 g Sugar: 30 g Cornstarch: 9 g Powdered Gelatin (220 bloom): 3 g + 18 g cold water Whipped Pistachio Ganache Heavy Cream (33% fat): 200 g (100 g to be heated, 100 g cold) White Chocolate: 110 g Pistachio Paste: 40 g Glucose Syrup: 20 g Powdered Gelatin (220 bloom): 1.3 g + 7 g cold water ALL RIGHTS RESERVED. COPYING, REPRODUCING, OR DISTRIBUTING ANY OF THE MATERIALS IN THIS VIDEO, INCLUDING POSTING ON THIRD-PARTY PLATFORMS, IS STRICTLY PROHIBITED WITHOUT THE PRIOR WRITTEN CONSENT OF THE CHANNEL'S AUTHOR. This video is an English version of the original content from my main YouTube channel: [@LyubaKuzmicheva](   / @lyubakuzmicheva  ) Voice clone generated using ElevenLabs technology Subscribe for more English-language baking tutorials!