These adorable tartlets are composed of a sweet dough with pistachio, an almond dacquoise and a raspberry mousse. Enough to delight the one you love!
Prep Time: 1 h
Baking Time: 30 minutes
Rest Time: 2 h to 24 h
Difficulty: easy
Yield: 7 hearts
For the raspberry coulis
For the raspberry mousse
For the pistachio sweet dough
For the dacquoise
First prepare the raspberry coulis: blend the raspberries with the powdered sugar. Taste and add powdered sugar according to your taste.
Prepare the raspberry mousse: pour half the coulis into a saucepan and add the agar-agar. Whisk well, then put on the heat. Once the coulis starts to bubble, turn off the heat and remove from the pan. Mix with remaining coulis. Let cool.
Whip the cream into a Chantilly with the powdered sugar. Then mix the cream with the raspberry coulis.
Divide the mousse into heart-shaped molds. Place in the freezer for at least 2 hours, ideally overnight.
Prepare the pistachio dough: in the bowl of a food processor, beat the butter and powdered sugar at high speed until they are white.
Add the pistachio powder and mix.
Stir in egg and mix.
Stir in flour and salt and mix until smooth.
Gather into a ball and wrap in cling film and place in a cool place for 1 hour.
After this break time, preheat the oven to 350°F (180°C)
Roll out the dough on a floured work surface to a thickness of about 0.12 inch (3 mm).
Cut out hearts the same size as those used for the raspberry mousse.
Cut 0,40 inch (1 cm) wide strips to line the edges of your tartlet pans.
Arrange the strips around the tartlet shells.
Place bottoms on a baking sheet lined with parchment paper. Prick with a fork.
Bake for 15 minutes. Remove from oven but do not turn off.
Prepare the dacquoise: whip the egg whites until stiff.
Add powdered sugar and almond powder. Incorporate very delicately, with a maryse.
Place the dacquoise in a pastry bag.
When the pistachio dough is pre-baked, remove it from the oven and pour the dacquoise in each heart.
Continue cooking for 12 minutes. Let cool completely.
To assemble: remove the raspberry mousses from the moulds and arrange each heart on a tartlet.
Leave at room temperature for 1 hour before serving, to allow the mousse to thaw a little.
Happy Valentine’s Day!
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