![Tartelette pistache et fleur d'oranger](https://www.lesdelices31.fr/wp-content/uploads/2022/10/20221005_182816-e1665008945929.jpg)
Pistachio and orange blossom tartlet made with
– sweet pastry
– pistachio cream
– pistachio ganache
– a pistachio praline insert
– orange blossom ganache
Decoration with unsalted pistachios
Material used
– Micro perforated baking mat
– Micro-perforated strip
– 24mm plain tip
– Silikomart tart rings
![](https://www.lesdelices31.fr/wp-content/uploads/2022/04/tapis_silikomart.jpg)
![bande forosil](https://www.lesdelices31.fr/wp-content/uploads/2022/09/forosil-stript-striscia-microforata-per-cotture-in-silicone-cm-635x38-h-pezzi-10-pavoni-e1665055232359.jpg)
![](https://www.lesdelices31.fr/wp-content/uploads/2022/10/Douille_uni_24mm-198x300.jpg)
![cercle tarte 21cm](https://www.lesdelices31.fr/wp-content/uploads/2022/05/cercle-tarte-21cm.jpg)
![](https://www.lesdelices31.fr/wp-content/uploads/2022/10/liste_course-1-e1665261078690.jpg)
Ingredients
Pistachio praline (the day before)
✔100g unsalted, shelled pistachios
✔50g caster sugar
Orange blossom mounted ganache (the day before)
✔40g white chocolate
✔45g liquid cream 30% MG
✔1 leaf gelatine 1g
✔70g liquid cream 30% fat
✔4g orange blossom
Sweet dough
✔85g flour
✔50g butter
✔35g icing sugar
✔1 pinch of salt
✔15g egg yolk
Pistachio cream
✔25g ointment butter
✔25g unsalted pistachio powder (Mix unsalted and dehusked pistachios)
✔25g sugar
✔25g eggs
The recipe
For 4 tarts
Pistachio praline (the day before)
✔100g unsalted, shelled pistachios
✔50g caster sugar
Roast the pistachios on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the pistachios and blend until you have a praline. Be careful, you need a good blender. Then fill a Silikomart half-sphere mould x15 with the pistachio praline and place in the freezer for at least 4 hours.
![](https://www.lesdelices31.fr/wp-content/uploads/2022/10/pistaches_non_salees.png)
![](https://www.lesdelices31.fr/wp-content/uploads/2022/10/arome_fleur_doranger.png)
Orange blossom mounted ganache (the day before)
✔40g white chocolate
✔45g liquid cream 30% MG
✔1 sheet of gelatine 1g
✔70g liquid cream 30% fat
✔4g orange blossom
Heat, in a small saucepan, the 45g of liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatine sheet, well wrung out and previously softened in a bowl of cold water. Finally, add the remaining 70g of liquid cream and the orange blossom. Mix well. Cover with cling film and chill overnight.
Sweet dough
✔85g flour
✔50g butter
✔35g icing sugar
✔1 pinch of salt
✔15g egg yolk
Mix all the ingredients together, roll out and put in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper then detail circles with a cookie cutter. Line the tartlet circles. Place in the freezer for a few minutes while you preheat your oven. Bake at 180°C for about 10 minutes.
![Tartelette pistache et fleur d'oranger](https://www.lesdelices31.fr/wp-content/uploads/2022/10/20221005_174309-e1665008849311.jpg)
![Tartelette pistache et fleur d'oranger](https://www.lesdelices31.fr/wp-content/uploads/2022/10/20221005_174154-e1665008840757.jpg)
Pistachio cream
✔25g butter, softened
✔25g unsalted pistachio powder (Mix unsalted and dehusked pistachios)
✔25g sugar
✔25g eggs
Mix all the ingredients together. Top the pre-baked tarts and bake for a further 15 minutes. Allow to cool and then remove from the mould.
![Tartelette pistache et fleur d'oranger](https://www.lesdelices31.fr/wp-content/uploads/2022/10/20221005_180347-e1665008867786-300x300.jpg)
![Tartelette pistache et fleur d'oranger](https://www.lesdelices31.fr/wp-content/uploads/2022/10/20221005_175905-e1665008857263-300x300.jpg)
Pistachio ganache
✔50g white chocolate
✔50g liquid cream
✔30g pistachio praline
Heat the cream in a small saucepan and pour it over the previously melted white chocolate. Mix and add the pistachio praline. Mix, leave to cool a little and then fill the tartlet bases.
![Tartelette pistache et fleur d'oranger](https://www.lesdelices31.fr/wp-content/uploads/2022/10/20221005_180544-e1665008878951.jpg)
Assembly
Turn out the frozen pistachio praline half-spheres and place them on the pistachio ganache. Beat the orange blossom ganache with an electric mixer and poach on the tarts. I used a large 24mm plain tip. Decorate with unsalted pistachios cut in half. Place in the fridge (at least 1 to 2 hours for the praline to defrost) until ready to eat.