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VA L R H O N A - O U R R E C I P E S - R E C I P E S - A L L O U R R E C I P E S - A L B A TA R T

TA R T S

Alba Tart

Made with 42% PISTACHIO

Original recipe from l'École ValrhonaMakes 6

tarts. 

4 STEPS

Recipe Step by Step

Pistachio Praliné Whipped Ganache

360g water Bring the water, the non-fat dry milk and the ice cream stabilizer to a

65g non-fat dry milk boil.

01
1ea ice cream stabilizer

5g gelatin Add the bloomed gelatin. Pour the hot liquid gradually over the

430g 42% PISTACHIO PRALINÉ PISTACHIO PRALINÉ mixed with the melted COCOA BUTTER.

180g COCOA BUTTER

360g whipping cream Add the cream and the egg whites. Mix using an immersion blender

210g egg whites to perfect the emulsion.

Let set overnight in the refrigerator.

PISTACHIO STREUZEL

170g Pistachios Chop the pistachios into a fine powder. Add the flour and sugar, and

170g european butter mix together with cold cubes butter.

02
170g all-purpose flour

170g sugar Once the dough comes together, press through a grid to obtain

regular sized pellets.

Store in the refrigerator before baking.

Bake at 150-160°C (300-350°F).

Almond biscuit

200g almond flour Mix the dry ingredients with 130g egg whites and the whipping

200g confectioner's sugar cream.

03 90g all-purpose flour

130g egg whites Beat the 400g egg whites and add the sugar gradually.

45g whipping cream

400g egg whites Once the eggs are beaten, incorporate to the initial mixture

220g sugar

Bake at 170-190°C (338-374°F).

ABSOLU CRISTAL SPRAY GLAZE

04 450g ABSOLU CRISTAL NEUTRAL GLAZE Bring the ABSOLU CRISTAL to a boil with the water. Immediately

45g water apply using a spray gun at about 80°C (176°F).

Assembly and
finishing

Assembling: Bake the Ganache. Prepare the Streusel and place 90g

in each mold. Bake at 150°C (300°F) for about 12 minutes. Place 200g

of Biscuit on the top of the Streusel in each mold, and bake at

180°C (355°F) for 20 minutes. Freeze. Whip the Ganache and add a

thing layer on the top of the Biscuit. Using a beveled cut piping bag,

pipe the Ganache on half. Place strawberries on the other half of the

tart. Using a pastry gun, spray the ABSOLU CRISTAL.Finishing: Using

a piping bag, create lines of tempered white chocolate on a transfer

sheet. Let set.  Decorate with the Streusel and the White

Chocolate decor.  

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