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Raspberry-Pistachio Tartelettes Recipe - Vegetarian Times

Raspberry-Pistachio Tartelettes

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A hot item at Café Pinson, these gorgeous little pastries are well worth the time for their wow factor.

  • 8Servings

Ingredients

Dough

  • 1 cup white rice flour
  • 1/2 cup confectioners’ sugar
  • 1/3 cup almond flour
  • 5 Tbs. cornstarch
  • 3/4 tsp. xanthan gum
  • 6 Tbs. cold vegan margarine, cut into small pieces
  • 1 large egg, lightly beaten

Frangipane

  • 1 large egg
  • 1/4 cup light brown sugar
  • 1 Tbs. vegan margarine, melted
  • 11/2 Tbs. cornstarch
  • 2 Tbs. pistachio paste
  • 1/2 cup almond flour
  • 4 cups fresh raspberries (about 90)
  • 1/2 cup unsalted pistachios, crushed

Pastry Cream

  • 1 large egg
  • 21/2 Tbs. white rice flour
  • 2 Tbs. sugar
  • 5 oz. unsweetened almond milk
  • 1/4 tsp. vanilla extract

Preparation

1 | To make Dough: Combine rice flour, confectioners’ sugar, almond flour, cornstarch, and xanthan gum in bowl of stand mixer or food processor; mix or process until combined. Add margarine, and mix or process until mixture resembles sand. Beat or pulse in egg until dough forms. Shape into disk, and refrigerate 1 hour, or overnight.

2 | To make Frangipane: Beat egg in medium bowl. Beat in brown sugar, margarine, and cornstarch. Beat in pistachio paste and almond flour. Set aside.

3 | To make Pastry Cream: Whisk together egg, rice flour, and sugar. Bring almond milk to a boil in small saucepan. Whisk almond milk into egg mixture. Return to saucepan, and cook over medium-low heat 30 seconds to 1 minute, whisking constantly, or until cream coats spoon or spatula. Transfer to bowl, stir in vanilla, and cool.

4 | Preheat oven to 350°F. Roll out Dough on well-floured work surface, and cut into 6-inch circles. Press circles into 5-inch tart pans. Spread Frangipane over bottom of each tartelette, and bake 10 to 15 minutes, or until light brown. Cool, and unmold.

5 | Divide Pastry Cream among tarte-lettes. Top with raspberries and crushed pistachios.

Nutrition Information

  • Calories: 445
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 70 mg
  • Fat Content: 23 g
  • Fiber Content: 7 g
  • Protein Content: 9 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 155 mg
  • Sugar Content: 22 g