STRAWBERRY AND

PISTACHIO TARTLET

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 2

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 STRAWBERRY AND PISTACHIO TARTLET
for 12 tartlets d=8 cm

GELATIN MASS

Ingredients Total weight: ~ 42 g 100%

Powdered gelatin 200 Bloom 6g 14%

Cold water 36 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with the whisk.

2 Put the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.

3 Then take the mass out of the fridge and melt it. Remove the foam that might have formed with
a sieve if necessary.

4 Put the mass back into the fridge so that it sets completely. Then cut it into cubes with scissors
for more convenient weighing and work. The ratio of gelatin and water is always 1:6. We take one
part of gelatin and six parts of water.

5 You may make the gelatin mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatin leaves, take the same amount of them as the gelatin in grams and soak them in cold water.
The gelatin leaves will absorb the right amount of water they need. Then squeeze them out and use them as it is said.

PISTACHIO SPONGE

Ingredients Total weight: ~ 1200 g 100%

Almond powder 133 g 11%

Icing sugar 217 g 18%
Cornstarch 33 g 3%
Pistachio powder 112 g 9%
Egg whites (1) 178 g 15%
Egg yolks 23 g 2%
Pistachio paste 67 g 5%
Egg whites (2) 167 g 14%
Sugar 75 g 6%
Butter 82% 194 g 16%

1 Put the icing sugar, almond powder, cornstarch and pistachio powder in a bowl of the food
processor and mix the dry ingredients until combined.

2 Meanwhile, melt the butter in a microwave oven to 30-35 °C / 86-95 °F.

3 Pour the egg whites (2) in a mixer bowl, add sugar and leave them aside for a couple of minutes.

4 Add the egg whites (1), the egg yolks and pistachio paste into the bowl with the mix of powders.
Process the mixture until a pasty mass is obtained.
TIP
You can make the pistachio paste yourself. Just toast the pistachios or any other nuts of your choice in the oven for 3
about 15 minutes at 170 °C / 338 °F and then process them in а food processor.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 STRAWBERRY AND PISTACHIO TARTLET
for 12 tartlets d=8 cm

PISTACHIO SPONGE

5 Then add the butter, melted to 30-35 °C / 86-95 °F, into the pistachio batter.

6 Whip the egg whites with sugar until a fluffy, smooth and shiny meringue is formed.

7 Transfer the pistachio base for the batter to a large bowl and incorporate the whipped egg whites
in about three stages. Mix in the meringue very carefully to keep the volume of the mass.

8 Evenly distribute the batter over the Silpat mat measuring 35x35 cm using an offset spatula.

9 Bake the sponge batter at 180 °C / 356 °F for approximately 20 minutes. Bear in mind that the
baking time can vary depending on whether the oven is ventilated or not.

10 Put the very soft sponge in the freezer to keep the most of its tenderness. If tightly cling-wrapped,
the shelf life of the sponge in the freezer is up to one month.

11 Take the frozen sponge out of the freezer, flip it onto the parchment paper, remove the mat and
cut out discs 5 cm in diameter which are to be placed in the bottom of the tartlet shell.

12 Keep the discs in the freezer until assembly.

LINZER DOUGH

Ingredients Total weight: ~ 800 g 100%

Butter 82% 205 g 26%

Icing sugar 130 g 16%
Almond powder 41 g 5%
Fleur de sel or sea salt 1g <1%
Whole eggs 79 g 10%
Flour 9-10.5% protein 342 g 43%

1 Pour the icing sugar and the almond powder into a mixer bowl, add fleur de sel and the room
temperature butter. Mix the mass with a flat beater attachment until it turns homogenous.

2 Then add the eggs, mix until combined, and add the flour. The texture of the dough should be soft.

3 Transfer the finished dough onto the baking paper sheet, put another sheet on top and roll the
dough to approximately 1.5 mm thick.

4 Put the dough layer in the fridge for at least 1 hour so that it cools down to 4 °C / 39 °F. You also
can put the dough in the freezer for some time to make it convenient for cutting.

5 Take the dough layer out of the fridge or freezer and cut it widthwise using a 5 wheel pastry cutter.
Make sure you have adjusted the distance between the wheels to the height of the tartlet ring.
The length of the strips is about 25 cm.

6 Place the dough in a freezer so that the strips are slightly hardened. Then unstick one strip of
linzer dough and line the sides of the perforated tartlet ring d=8 cm, carefully pressing the dough.
Trim away the excess dough by running а sharp knife all along the tartlet ring. 4

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 STRAWBERRY AND PISTACHIO TARTLET
for 12 tartlets d=8 cm

LINZER DOUGH

7 Press the cold dough layer (4-5 °C / 39-41 °F) with the tartlet rings lined with strips of linzer
dough and make the bottom of the tartlets.

8 Bake the tartlet shells for about 20 minutes at 160 °C / 320 °F.

COATING THE TARTLET SHELLS WITH THE EGG WASH

Ingredients

Egg yolks 40 g
Half-baked tartlet shells

1 Beat the egg yolks in a bowl with a whisk.

2 When the tartlet shells are half-baked, remove the rings and brush the shells with egg yolks on
the inside and on the outside.

3 When the tartlets are finished, put them back on the baking sheet and bake in the oven preheated
to 160 °C / 320 °F for 5 more minutes so that the yolks seal the pastry and create а uniform
golden crust.

4 You can keep the baked tartlet shells in an airtight container away from humidity for about
4-5 days.

PISTACHIO СHANTILLY

Ingredients Total weight: ~ 500 g 100%

Whipping cream 35% 316 g 63%

White chocolate 114 g 23%
Valrhona Opalys 33%
Pistachio paste 51 g 10%
Gelatin mass 19 g 4%

1 Heat the cream with gelatin mass in a saucepan and bring it to a boil.

2 Meanwhile, put the white chocolate in a measuring cup.

3 Remove the saucepan from the heat and pour the hot mixture directly onto the white chocolate.
Process the mixture with a hand blender to get a uniform emulsion.

4 Once the mixture has turned smooth and shiny, add the pistachio paste and process with the
hand blender again.
TIP
You can make the pistachio paste yourself. For this just toast the pistachios at 170 °C / 338 °F for 15 minutes and let
them cool down. Once they’re chilled, process them in а food processor and you will get a pure pistachio paste with no
sugar or additives.
5
5 Transfer the pistachio Chantilly into а bowl and put it in the fridge for 24 hours to stabilize.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 STRAWBERRY AND PISTACHIO TARTLET
for 12 tartlets d=8 cm

STRAWBERRY MARMALADE

Ingredients Total weight: ~ 400 g 100%

Strawberry puree 175 g 44%

Diced fresh strawberry 175 g 44%
Brown sugar 26 g 6%
Pectin NH 10 g 3%
Gelatin mass 3g <1%
Fresh lemon juice 10 g 6%

1 Cut the strawberries into small cubes and put them in a saucepan. Add the strawberry puree and
bring the mixture to 40-45 °C / 104-113 °F.

2 Mix the brown sugar with pectin in a bowl with a whisk.

3 Pour the sugar and the pectin mixed together into the warm puree and stir it vigorously. Bring the
mixture to a gentle bubbling and then remove the saucepan from the heat.

4 Add the gelatin mass into the saucepan with the hot mixture. Let it melt first, then add fresh
lemon juice.

5 Cover the marmalade with cling film and put it in the fridge overnight to stabilize.

STRAWBERRY COULIS

Ingredients Total weight: ~ 300 g 100%

Strawberry puree 210 g 70%

Yellow pectin 13 g 4%
Sugar 21 g 7%
Gelatin mass 16 g 6%
Trimoline 36 g 12%
Fresh lemon juice 3g 1%

1 Pour the strawberry puree into a saucepan. Add the trimoline and put the saucepan on the
cooktop to heat. Bring the mixture to about 40 °C / 104 °F.

2 In a bowl, mix the sugar and pectin with а whisk.

3 Take the puree off the heat and drizzle in the sugar and pectin, mixing thoroughly.

4 When the mixture is smooth, bring it to a boil to activate gelling characteristics of pectin and
cook it for 30 seconds.

5 Remove the saucepan from the heat and then immediately stir in the gelatin mass using a whisk.
Then add fresh lemon juice and stir again.
6
6 Cover the coulis with cling film and put it in the fridge overnight.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 STRAWBERRY AND PISTACHIO TARTLET
for 12 tartlets d=8 cm

CARAMELIZED PISTACHIOS

Ingredients Total weight: ~ 300 g 100%

Sugar 83 g 27%
Water 23 g 8%
Toasted pistachios 184 g 61%
Butter 82% 9g 3%
Fleur de sel or sea salt 1g <1%

1 Pour the water into a saucepan, then add sugar and bring the mixture to 115 °C / 239 °F.

2 As soon as the desirable temperature is reached, add the pistachios into the saucepan. Let the
syrup cover the pistachios all around, and be gentle when stirring the nuts with a spatula to keep
their shape.

3 Continue heating the pistachios until they are caramelized, then reduce the heat and add the
butter and sea salt.

4 Mix carefully to help the butter melt and cover every single nut.

5 Transfer the caramelized nuts onto a silicone mat and wait a little until they cool down. Then
separate the groupings into as many individual nuts as possible.

6 Keep the caramelized nuts away from humidity in an airtight container.

ASSEMBLING AND DECORATING THE TARTLET

Ingredients

Cooled down tartlet shells

Pistachio sponge discs
Stabilised strawberry marmalade
Stabilised pistachio Chantilly
Stabilised strawberry coulis
Caramelized pistachios
Fresh strawberries ~ 40 g per tartlet

1 Make the texture of marmalade smooth by stirring it with a whisk. Then transfer it to a piping bag
and pipe the marmalade almost to the top of the tartlet shells.

2 Place one sponge disc in the middle of each tartlet shell and press slightly to push the
marmalade to become flush with the sides.

3 Whip the pistachio Chantilly cream in a mixer with a whisk attachment until a smooth and airy
texture is obtained. Transfer the Chantilly cream to a piping bag fitted with a tip 15 mm in
diameter with small prongs and serrated edges, and pipe it onto the pistachio sponge, making
а triple swirl. First swirl should be the same width as the sponge disc, while the next two swirls
should make a pyramid. 7

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 STRAWBERRY AND PISTACHIO TARTLET
for 12 tartlets d=8 cm

ASSEMBLING AND DECORATING THE TARTLET

4 Remove the stems of the strawberries. Then cut each strawberry into 8 segments.
TIP
When choosing fresh strawberries for décor, try to pick berries equal in size and with a beautiful shape.

5 Arrange the strawberry segments around the swirl of the Chantilly cream. The first segment is
like а cornerstone, so lean it a bit to set the rhythm for the rest. The following segments just
repeat the incline of the first. Finally, adjust the positioning by slightly pressing the segments with
your hands so that the tips of the strawberries sink into the Chantilly cream.

6 Slightly heat a Parisian spoon which is 22 mm in diameter with a heat gun and make а gentle
hollow in the Chantilly swirl for piping the strawberry coulis.

7 Stir the coulis а bit with a spatula, then transfer it to a piping bag and fill each hollow with the
strawberry coulis.

8 Decorate each tartlet with 3 caramelized pistachios.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva