Pistachio Tartlets with Berry Compote Recipe

Start by heating the heavy cream in a saucepan. Once it's warm, dissolve the gelatin in the cream. This is crucial for achieving the right texture.

Next, pour this mixture over the white chocolate and pistachio paste in a bowl. Blend everything together until smooth and well combined.

Allow the ganache to cool and then refrigerate for at least 6 hours to stabilize it. When you're ready to use it, whip the ganache lightly and pipe it using a 2D or 1M nozzle.

In a bowl, mix the sugar with the pectin. This step helps to incorporate the pectin more evenly in the next stage.

Add the frozen red currants or red currant puree and stir well. Bring the mixture to a boil over medium heat and let it boil for 1 minute.

Remove from heat and let it cool down. Transfer it to the refrigerator for 2 hours. When ready to use, mash the compote lightly with a fork to make it spreadable.

In a mixing bowl, beat the soft unsalted butter, sugar, and salt together until combined. This step helps to create a fluffy base for your tarts.

Gradually add the all-purpose and pistachio flours along with the baking powder. Then, incorporate the egg yolks to form a smooth dough.

Wrap the dough in plastic and chill in the freezer for 40 minutes. Once chilled, roll it out to a thickness suitable for your tart pans.

Use a cutter to shape your tart bases and place them in a preheated oven at 165°C (329°F) for 15-20 minutes. They should be golden brown when done!

Once the Breton sablés have cooled and the ganache has set, start assembling your tartlets. Pipe the pistachio ganache into the bases generously.

Top with a spoonful of red currant compote and fresh berries for a beautiful finish. These additions will enhance both the flavor and presentation of your tartlets.

Serve these delightful tartlets to impress your friends or loved ones, especially around special occasions like Valentine’s Day!