Emmanuel Perrodin, the resident chef at the Lilou Hotel in Hyères, Var, was kind enough to share with us his recipe for Sicilian Pistachio Tart, Orange Blossom Ice Cream and Rocket. A creamy and sublime Mediterranean recipe that brings us a little sweetness at the end of summer.
Recipe for 4 tartlets
Cooking time: 35 minutes - Preparation the day before
Ingredients
200 g of T55 flour
100 g of icing sugar
50 g of sugar
3 eggs
170 g butter
175 g liquid cream
80 g white chocolate
65 g almond powder
25 g pistachio paste
handful of pistachios
25 g rocket
1 lime
liquid honey or glucose
pepper
salt
Preparation
The day before
Whipped ganache with rocket: Boil 60g of whole liquid cream with 25g of pistachio paste, 6g of glucose or honey. Pour the boiling mixture over 80g of white chocolate. Once the chocolate has melted, mix well and add 150g of cold whole liquid cream. Leave to stand overnight
Almond cream: Gently mix 50g of softened butter with 50g of sugar, 25g of almond powder, 25g of pistachio paste, 25g of liquid cream, 1 egg, 1g of pepper and 25g of chopped rocket. Do not froth the mixture
Mix the flour with the icing sugar, 40g of almond powder and a pinch of salt
Add 120g of diced butter. Rub in by hand or with a mixer at very low speed. Add 2 beaten eggs. Work the dough (but not too much) so that it is smooth. Leave to rest for an hour before rolling out
Shape the tartlet bases and leave them to rest in the fridge for another hour. Then cook them for 15 min at 170°C
Then add the almond cream, filling the bottom of the tart three-quarters full. Sprinkle with a little crushed pistachios. Bake again at 170°C for 15 to 20 min
Leave to cool. Whip the cooled ganache and pipe it onto the tart in an elegant presentation
Finish with a few rocket shoots, pistachio slivers and the zest of a lime
The chef suggests tasting this tartlet with orange blossom ice cream
↳ Lilou Hotel
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