Tarts with pistachio paste, salted caramel and whipped chocolate ganache

Ingredients

• For salted caramel: sugar - 200 g
• Cream (33-35%) - 200 g
• Butter - 150 g
• Coarse sea salt - 1/5 tsp
• For shortcrust pastry: butter - 225 g
• Sugar - 100 g
• Egg - 1 pc.
• Flour - 330 g
• Corn starch - 20 g
• Vanilla sugar - 1 tsp
• For whipped chocolate ganache: dark chocolate (70% cocoa) - 90 g
• Cream (33-35%) - 310 ml
• Pistachio paste - 2 tbsp
• Chopped pistachios - 3 tsp

Cooking

Step 1

To prepare these delicious tartlets, you need to make: 1. Shortbread dough 2. Salted caramel. 3. Whipped dark chocolate ganache. Decor - finely chopped pistachios, a sprig of lavender.

Step 2

Cooking salted caramel. It must be prepared in advance so that it cools in the refrigerator for at least 4-5 hours and becomes thick. Pour the cream into a saucepan, bring to a boil, remove from heat.

Step 3

We place the sugar in a saucepan with a thick bottom and begin to melt the sugar over medium heat, periodically shaking the saucepan so that the unmelted sugar mixes with the already melted caramel mass. They advise not to interfere with the mass - honestly, I don’t have enough patience, and I still stir it with a wooden spoon - I also get a good caramel. The sugar should completely melt and become amber in color - do not burn it, otherwise it will be bitter.

Step 4

Next, we turn the fire to a minimum and begin to carefully pour hot cream into the caramel - be careful, the mixture will sizzle, bubble and even “shoot” sometimes.

Step 5

Add salt. We continue to stir.

Step 6

Next, add the butter cut into cubes - a couple of cubes at a time. Introduce all the oil, wait for a homogeneous consistency, pour the finished caramel into a jar and put it in the refrigerator, at first the caramel will be liquid, after a night in the refrigerator it will harden.

Step 7

Preparing shortbread dough. Place butter at room temperature and sugar in a mixer bowl - beat for 5 minutes, the mass should increase in volume and brighten. I use a stand mixer with paddle attachment.

Step 8

Add the egg and beat again.

Step 9

Sift starch and flour into the butter mixture, add vanilla sugar. Stir again with a spatula attachment, you can do it manually, but you need to work quickly so that the butter does not melt. It turns out a homogeneous soft mass.

Step 10

We form a ball out of it, wrap it with cling film and place it in the refrigerator for at least an hour.

Step 11

Cooking whipped chocolate ganache. It must be prepared at least 3-4 hours before filling the tartlets with it. Melt the chocolate (I put it in a bowl and melt it in the microwave in short bursts of 10-20 seconds).

Step 12

Bring 110 ml of cream to a boil and pour into melted chocolate. Mix chocolate with cream with a spatula until a homogeneous chocolate emulsion is obtained.

Step 13

Add 200 ml of cold cream to it, mix until combined. Now you need to cool the mixture for at least 3 hours in the refrigerator. Cover the surface of the mixture with cling film (it should touch the cream) and put in the refrigerator.

Step 14

After the indicated time, remove the film and beat the ganache with a mixer until thickened. The cream holds its shape very well.

Step 15

Baking tartlets. Preparing molds for tartlets. From this amount of dough, approximately 8-10 tartlets with a diameter of 10 cm will be obtained. Preheat the oven to 180 degrees. We divide the dough into 2 parts.

Step 16

We roll out the first half of the dough (the second in the refrigerator for now) between two layers of parchment. The thickness of the layer is 3 mm. We take a cutting with a diameter of 2-3 cm larger than the diameter of the tartlets. Cut out the circles.

Step 17

We put the circles in the forms for tartlets tightly, filling all the space. We cut off the protruding edges with a knife. Thus, we fill out all the forms with the test. We put our blanks in the refrigerator for at least an hour.

Step 18

We cut out circles from parchment equal to the inner diameter of the tartlets and place them in the center on the dough. From above, pour any small cereals to the brim (I have rice). This is done so that the dough does not rise and does not deform during baking.

Step 19

We put the forms in an oven preheated to 180 degrees for 20-25 minutes (watch out, you need to achieve a pleasant golden color). We take out the forms, let them cool, pour out the cereal, take out the paper backing and take the tartlets out of the forms. Ready!

Step 20

Filling tartlets with stuffing. Take 2 small disposable pastry bags. In one put salted caramel (from the refrigerator - thick). In the other - pistachio paste. I buy ready-made Urbech. We cut off the noses of the bags and deposit salted caramel in a spiral, and pistachio paste in the center. We take another pastry bag with a round nozzle 0.8 cm. Put the whipped chocolate ganache into it. Spread the ganache in a spiral over the filling. Garnish with finely chopped pistachios and a sprig of lavender.

Step 21

The dessert turns out incredibly tasty, not cloying and very refined. Delicate shortbread dough, salted caramel with the aroma and taste of pistachios and airy chocolate ganache with a slight bitterness. Perfect with coffee!