Тарталетки Фисташка-Малина/ Идеальное Песочное Тесто, Франжипан, Фисташковый Ганаш, Ягодная начинка

Long-awaited recipe on the channel! In this video we’re making Pistachio–Red Berry Tartlets. A crunchy, crumbly shell, aromatic baked pistachio cream, refreshing berry filling and airy whipped pistachio ganache! It’s a win-win combination of textures and flavors in a modern look! The tartlets turned out not only very tasty but also very beautiful and eye-catching! I’m preparing the tartlets with the help of my new cooking partner – the Wollmer T1000 Profi stand mixer https://wollmer.ru/product/planetarny... PROMO CODE FOR 20% OFF luba20 Advertisement LLC “V-IMPORT” TIN 7801345144 erid: 2W5zFG5y27a ---------------------------------------------------------------- COPYING AND USE OF VIDEO MATERIAL, including POSTING ON THIRD-PARTY RESOURCES WITHOUT THE AUTHOR’S CONSENT IS PROHIBITED ------------------------------------------------------------------- Friends, join me and SUBSCRIBE: Telegram channel https://t.me/lubovicveti Yandex.Zen https://zen.yandex.ru/id/60e97c9956ca... Instagram   / lubovicveti   Advertising and cooperation [email protected] ------------------------------------------------------------------------ Pistachio–Red Berry Tartlets Makes 8 pcs (bottom Ø 5 cm, top Ø 8 cm, side height 2.5 cm). Cutter – 10 cm round Pâte sablée Butter 120 g Flour 220 g Almond flour 40 g Powdered sugar 80 g Salt 2 g Egg 45 g ! All ingredients must be cold. You can also chill all utensils – mixer bowl, whisk, rolling pin, etc. Pistachio Frangipane Butter 50 g (pomade-soft 14-16 °C) Sugar 50 g Egg 50 g Pistachio flour 50 g Berry Filling Raspberry purée 130 g Wild strawberry/strawberry purée 70 g Lemon juice 6 g Sugar 30 g Corn starch 9 g Gelatin 3 g (220 Bloom) + 18 g cold water Whipped Pistachio Ganache Cream 33% 200 g (100 g heated, 100 g cold) White chocolate 110 g Pistachio paste 40 g Glucose syrup 20 g Gelatin 1.3 g (220 Bloom) + 7 g cold water 00:00:00 - Introduction and overview of pistachio & berry tartlets 00:00:22 - Mixing the pâte sablée for the tartlet shells 00:03:10 - Rolling the dough and long chilling of the sheets 00:04:05 - Preparing and setting the whipped pistachio ganache 00:05:17 - Shaping the shells and first bake 00:06:22 - Pistachio frangipane and second bake with filling 00:08:22 - Making the berry layer and filling the shells 00:09:41 - Whipping the ganache, final décor and serving the tartlets TREND 2025-2026 Cake box    • ТРЕНД 2025 Cake Box/ Торт в боксе/ Шоколад...   PASSION FRUIT–MERINGUE TARTLETS    • Тарталетки Маракуйя - Меренга/ Песочное те...   APRICOT & FRANGIPANE TART with beurre noisette    • Абрикосовый ТАРТ/ Пошаговый РЕЦЕПТ/ Песочн...   BROWNIE BARS    • Идеальные Брауни Батончики: Насыщенный Шок...   Rooibos-Apricot MOUSSE SLICES    • Муссовые нарезные пирожные: Ройбуш–Абрикос...   STRAWBERRY-COCONUT MOUSSE CAKES    • Нежное весеннее пирожное Клубника-Кокос – ...   COOKIES – 4 FLAVORS    • ТРЕНД 2024 Печенье КУКИС Cookies СРАЗУ 4 Р...   MOCHI – Dough and 2 FLAVORS    • МОТИ ✶ часть 1✶ Фисташковый ЧИЗКЕЙК с вишн...   “MURAVEYNIK” Cakes    • Вкуснее, чем в детстве/ МУРАВЕЙНИК/ самый ...   “KARTOSHKA” Re-imagined    • Пирожное КАРТОШКА по-новому/ Шоколадное пи...   Fine Dining - TrackTribe Jane Street - TrackTribe On The Rocks - TrackTribe Walk Through the Park - TrackTribe