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Cakeshare, my pistachio and raspberry tart recipe! ASMR
Experiment and relax at the same time listening to the noises generated by the kitchen and the preparations themselves, try to replicate my desserts by turning off any source of noise and appreciating the moment!
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PISTACHIO BAVAROIS:
150g milk
50g yolk
80g sugar
70g pistachio paste
150g cream
5g gelatin in sheets
1g salt
RASPBERRY CONFIT:
245g raspberry pulp
40g sugar
5.5g Fruttapec 3: 1
PISTACHIO SHORT PASTRY:
140g butter
90g pistachio flour
80g sugar
1g salt
1 egg
210g "00" flour
BISCUIT:
2 eggs
40g sugar
30g "00" flour
10g corn starch
25g butter
DOSES FOR: 9 people
TART MOLD DIAMETER: 20cm x 20cm
BAVARIAN MOLD DIAMETER: 17.5cm x 17.5cm
BISCUIT MOLD DIAMETER: 16.5cm x 16.5cm
N.B: this tart is as good as it is long !! The resting time for the Bavarian is essential to be able to extract it correctly from the silicone mold. In the video I was wrong to write "silicone mold 20cm x20cm". It would actually be 17.5cm x 17.5cm, as shown above.
To obtain the raspberry pulp, simply blend the raspberries with a little lemon and then sift the mixture. Just be careful not to leave the seeds behind!
When you assemble the tart remember to leave some confit to put on the biscuit, after putting the Bavarian on top you will have to put the tart in the fridge for at least 2 hours. With the decorations you do!
EXPERIMENT AND HAVE FUN !!
#cakeshare #pistachioandraspberry #asmr