Will Torrent crafted these delicate nutty tartlets on the show
- 50g pistachio paste
- 25g white chocolate
- 250g strawberries
- 50g pistachios, finely chopped
- Freeze-dried strawberries, to garnish
For the pâte sablée
- 200g butter, softened
- 100g icing sugar
- Pinch salt
- 1 vanilla bean
- Zest of 1 lemon, finely grated
- 2 eggs, lightly beaten
- 250g all-purpose flour
For the crème patissiere
- 1 vanilla bean
- 500ml milk
- 100g raw cane sugar
- 4 egg yolks
- 25g cornflour
- 25g custard powder
- 2 tbsp butter
To make the pâte sablée
1. Beat the butter, sugar and salt together in a stand mixer or in a bowl with an electric whisk until pale – about 5 minutes.
2. Split the vanilla bean lengthwise using a small, sharp knife and scrape the seeds out into the creamed butter mixture. Add the lemon zest and beat again to incorporate.
3. With the whisk running, gradually add the eggs, mixing until fully incorporated.
4. Gently mix in the flour but do not over-work the dough, otherwise the gluten will develop and you will end up with pastry that is tough rather than crisp and light.
5. Bring the dough together into a ball with your hands, wrap in clingfilm and refrigerate until needed – for at least two hours, but overnight if possible.
To make the crème pâtissière
1. Split the vanilla bean lengthwise using a small, sharp knife and scrape the seeds out into a large saucepan. Drop the bean in too and pour in the milk. Bring to the boil over low heat.
2. Meanwhile, in a mixing bowl, whisk the sugar, egg yolks, cornflour/cornstarch and custard powder together with a balloon whisk until smooth and creamy.
3. Pour half the boiled milk into the mixing bowl containing the egg mixture and whisk together. Now pour the contents of the bowl into the saucepan where the remaining milk is. Fish out the vanilla bean with a slotted spoon.
4. Over low heat, whisk the mixture until it thickens and starts to bubble. After 5 minutes, the heat will have cooked the cornflour and custard powder and the mixture will have become thick and rich. Then add the pistachio paste.
5. Finally, add the butter and whisk it until melted to further enrich the cream and to make it extra glossy.
6. Transfer the crème pâtissière to a bowl and immediately place a sheet of clingfilm over the surface to prevent a skin from forming. Allow to cool completely before using.
To make the tartlets
1. Preheat the oven to 180°C.
2. Take the pâte sablée out of the fridge and divide it into 6 equal portions. Using a rolling pin, roll out each portion on a lightly floured surface to a rough circle, slightly larger than the diameter of the tartlet pans.
3. Loosely wrap one portion of dough at a time around the rolling pin and transfer it to the prepared tartlet pan. Unravel the dough into the pan. Gently coax the dough neatly into the curves and angles of the pan, press lightly into the sides and cut off any excess with a small, sharp knife.
4. Lay a piece of greaseproof paper over each pan and fill it with baking beans. Put all the pans on a baking sheet and bake in the preheated oven for about 10-15 minutes.
5. Lower the oven temperature to 160°C. Remove the paper and beans from the tartlet pans and return the tartlet cases to the oven for 5 minutes.
6. Remove the tartlet cases from the oven and allow to cool completely, then remove from the pans.
from channel4 .