How To Make TARTS

by Anna Olson
Professional Baker Teaches You How To Make TARTS

Tarts are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

Professional Baker Teaches You How To Make TARTS

TARTS

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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Crust

  • 1 ½ cups (185 g) ground amaretti biscuits (see below for amaretti recipe)
  • ¼ cup (25 g) flaked sweetened coconut
  • Pinch ground cinnamon
  • ¼ cup (60 g) unsalted butter, melted

Base Filling

Pistachio Cheesecake Filling

  • 1 x 250 g pkg cream cheese, softened
  • 1/3 cup (45 g) icing sugar
  • ¼ cup (60 mL) crème Fraiche
  • 1 Tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) vanilla extract
  • ½ cup (125 mL) pistachio cream (recipe follows)
  • ½ cup (125 mL) whipping cream, whipped to soft peaks

Topping

  • ½ cup (125 mL) whipping cream, whipped to soft peaks, lightly sweetened
  • 1 cup (250 mL) mixed berries
  • 2-3 Tbsp (30-45 mL) pistachios, toasted for 10 minutes in a pan over low heat
  • with 1 tsp of butter and a sprinkle of sea salt)

Amaretti Biscuits Recipe

  • 2 egg whites at room temperature
  • 1/3 cup (70 g) sugar
  • 1 1/3 cups (120 g) ground almonds
  • 1 cup (130 g) icing sugar
  • 1 Tbsp cornstarch
  • ¾ tsp almond extract

Pistachio Cream Recipe

  • 1 cup (100 g) shelled pistachio pieces
  • 2 Tbsp (30 mL) vegetable oil (or pistachio oil)
  • 1 cup (130 g) icing sugar
  • Pinch sea salt

Amaretti Biscuits Recipe

Amaretti are crisp, little almond cookies that are great dipped in coffee.
Makes about 60 small cookies

Pistachio Cream Recipe

This sweet pistachio paste is great stirred into mousses and fillings for desserts, or as a
filling for sandwich cookies, or in place of chocolate hazelnut spread.
Makes about 1 ¼ cups (300 mL)

Instructions

Pistachio Cream Recipe

  1. Preheat the oven to 350 F (180 C).
  2. Combine the amaretti biscuit crumbs with the coconut and cinnamon (if adding) and
    stir in the melted butter. Press this into the bottom and up the sides of a 9-inch (23 cm)
    round fluted tart pan with a removable bottom. Bake the crust for 10 minutes and then
    cool.
  3. If the caramel is fluid or spreadable when chilled, spread this carefully over the
    bottom of the cooled tart shell. Slice the pears and arrange them over the caramel.
  4. For the pistachio cheesecake filling, beat the cream cheese until smooth and beat in
    the icing sugar, scraping down the bowl often. Beat in the crème fraiche, lemon juice
    and vanilla, followed by the pistachio cream, beating by hand until smooth. Fold in the
    whipped cream and spread this over the pears to cover and level. Chill this for at least
    2 hours.
  5. Pipe the whipped cream over the chilled tart, around the outside edge or in an arc.
    Arrange the fresh berries overtop and finish with a sprinkling of pistachios. Chill until
    ready to serve.

Amaretti Biscuits Recipe

  1. Preheat the oven to 300 F (150 C) and line 2-3 baking trays with parchment paper.
  2. Whip the egg whites on high speed until foamy, then slowly pour in the sugar while
    whipping, continuing to whip until the whites hold a medium peak.
  3. In a separate bowl, stir the ground almonds, icing sugar and cornstarch. Add half of
    the almonds to the whipped whites and fold in, then repeat with the remaining half. Stir
    in the almond extract.
  4. Spoon the batter into a piping bag fitted with a large, plain tip and pipe 1-inch cookies
    onto the prepared trays, leaving an inch in between each cookie.
  5. Let the cookies sit for 10 minutes to air-dry then bake them for about 20 minutes, until
    they just start to brown a little. Let them cool completely on the tray before storing in an
    airtight container.

The amaretti biscuits will keep for up to 2 weeks.

Pistachio Cream Recipe

  1. Pulse the pistachios and oil in a food processor until it turns into a smooth paste.
  2. Add the icing sugar and salt and continue to pulse until even smoother.
  3. Transfer to a jar and keep refrigerated.

Recipe video


Enjoy

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