Ganachepistachio and raspberry duo tartlet

Ingredients :

6 Trendy rectangle Prêt à Garnir

Ingredients pistachio ganache :

60 g white chocolate

60 g liquid cream

1/2 sheet gelatine

1 tablespoon pistachio paste

2 handfuls of chopped pistachios

Ingredients for the raspberry ganache :

200 g white chocolate

100 g liquid cream

100 g raspberries

To make the pistachio ganache :

Prepare the day before.

Soak the 1/2 sheet of gelatine in cold water for 5 to 10 minutes until soft.

Melt the chocolate in the hot liquid cream.

Squeeze out the 1/2 sheet of gelatine.

Add the gelatine to the melted chocolate.

Add the pistachio paste, then the chopped pistachios.

Fill the bases of the Trendy shortbread tarts.

Leave to set in the fridge.

Prepare the raspberry ganache:

Soak the 1/2 sheet of gelatine in cold water for 5 to 10 minutes until soft.

Puree the raspberries.

Heat the cream in a saucepan.

Strain the raspberry purée to remove the seeds and small pieces.

Add the filtered raspberry purée to the cream and mix well.

Melt the chocolate in a bain marie.

Add to the raspberry cream.

Mix well, the ganache should be smooth.

Pipe into a piping bag.

Leave the ganache to cool at room temperature for 30 minutes.

Then chill in the fridge for 1 hour until firm.

Just before serving, arrange the tartlets in pretty raspberry rosettes.

Our blogger's tip:

You can also use frozen raspberries, or other red fruits.