Haskap Berry and Pistachio Tart

1/ Sweet shortcrust pastry

Ingredients

• Flour : 260 g
• Dry butter 84% fat : 150 g
• Icing sugar : 100 g
• Almond powder : 20 g
• Semolina : 20 g
• Whole eggs : 50 g

Instructions

Rub together the softened butter, powdered sugar, flour, almond flour, and extra-fine semolina. Incorporate the whole eggs. Chill. Thirty minutes before use, work the dough by hand and put it back to the refrigerator. Roll out to a thickness of 2.3 mm.

2/ Frangipane 25 g

Ingredients

• Butter : 60 g
• Icing sugar : 60 g
• Almond powder : 40 g
• Raw almond flour : 20 g
• Whole eggs : 60 g
• Flour : 3 g
• Pastry cream : 80 g

Instructions

Cream together the softened butter, powdered sugar, and almond flour. Incorporate the whole eggs, then the flour, and add the pastry cream. Bake at 165 °C for 18 minutes, plus an additional 4 minutes.

3/ Haskap berry compotee 10 g + 15 g

Ingredients

• Fruit'Puree Haskap : 250 g
• NH pectin : 3 g
• Yellow pectin : 2 g
• Locus bean gum : 2 g
• Sugar : 46 g

Instructions

Thaw the Fruit’Purée Haskap. Mix together the sugar, yellow pectin, NH pectin, and locust bean gum. Pour over the Haskap berry Fruit’Purée. Blend coarsely. Bring to a boil and cook for 3 minutes. Cool to 60 °C. Pipe.

4/ Pistachio mousseline cream 40 g

Ingredients

• Milk : 300 g
• Sugar : 60 g
• Egg yolks : 54 g
• Corn starch : 21 g
• Flour : 6 g
• Gelatin : 6 g
• Water : 30 g
• Dry butter 84% fat : 216 g
• Pistachio paste : 84 g
• Whipping cream : 144 g

Instructions

Heat the milk with half of the sugar. Whisk the egg yolks with the remaining sugar, then mix in the starch and flour. Gradually whisk in the hot milk and cook until thickened; bring to a boil and cook for 3 minutes over low heat. Stir in the soaked gelatin. At 65 °C, blend in the cold, diced butter, followed by the pistachio paste. At 28 °C, fold in the whipped cream, then transfer to a container and chill.

5/ Decor

Instructions

Whole haskap berries.