450 g of
Tegral Patacrout* (Patisserie mix) 200 g of
Mimetic 32* (Margarine) 50 g of
PatisFrance Pistachio powder* 50 g of Eggs
225 g of
Tegral Biscuit* (Patisserie mix) 225 g of White eggs
80 g of
PatisFrance Pistachio powder* 80 g of Icing sugar
50 g of
PatisFrance crushed pistachio* 30 g of Water
30 g of Icing sugar (to sprinkle on top)
250 g of Water
125 g of Sugar
9 g of
Classic Raspberry* (Flavouring preparation)
225 g of
Passionata* (Non-dairy cream) 130 g of
PatisFrance Praline Pistache* 125 g of
Festipak* (Non-dairy cream) 125 g of Milk
75 g of Yolk
5 g of Gelatine
Mix all ingredients together to make a dough.
Roll it down to 3 mm.
Shape the tart.
Bake at 170°C for 12 to 15 min.
Mix the Tegral Biscuit, PatisFrance Pistachio powder, icing sugar, white eggs and water for 8 min with a whisk at high speed in a planetary mixer.
Spread 1200 g on a baking tray with baking paper.
Sprinkle the top with PatisFrance Crushed Pistachio and finally with the icing sugar.
Bake at 240°C for 3 to 4 min.
Mix all the ingredients together and bring to the boil.
Heat the Festipak, milk and egg yolk to 85°C.
Strain over the gelatine and Praline Pistache.
Cool down to 30°C and fold in the lightly whipped Passionata.
Mould into a silpat and freeze.
Pipe the Topfil Raspberry into the baked tartshell.
Soak the pistachio biscuit with the raspberry syrup and place the biscuit on top of the Topfil Raspberry.
On top of the soaked biscuit, add the disc of frozen pistachio bavaroise.
Finish with whipped Passionata cream.
Sprinkle the PatisFrance Pistachio powder on top.