Pistachio tartlet & vanilla rice pudding

After the flower pepper & dark chocolate tartlets, here is a new, more spring-like version: pistachio & rice pudding with vanilla! The recipe is not complicated, but it does require a bit of patience due to the different resting & cooling times, allowing you to organize over several days 😊

Equipment:
Molds for the tartlets
Whisk
Rolling pin
Perforated baking tray
Piping bags
Nozzle 12mm

Ingredients:
I used pistachio paste, almond powder & whole pistachios from Koro: code ILETAITUNGATEAU for 5% off the entire site (non-affiliated).
I used Norohy vanilla & Ivoire chocolate from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliated).

Preparation time: 1h20 + baking and resting (minimum 1 night)
For 6 tartlets:

 Sweet dough:

 60g of softened butter
 90g of icing sugar
 30g of almond (or pistachio) powder
 1 egg
 160g of flour T55
 50g of cornstarch
 
 Mix the softened butter with the icing sugar and almond or hazelnut powder.
 
 

 
 Add the egg, mix, then finish with the flour and cornstarch, without overworking the dough. Shape into a ball, wrap it and put in the refrigerator for at least 1h30.
 
 

 
Then, roll out the dough to a thickness of 2mm, cut out circles with a diameter of 10cm and place them on greased molds. Refrigerate (or freeze) for at least 1 hour (preferably longer, you can leave them for 24h without any problem).
 
 

 

 
 Then, bake them for 10 to 15 minutes in the preheated oven at 170°C; the tartlets should be golden brown when removed. If desired, you can glaze them with a brush and a beaten egg 5 minutes before the end of baking.
 
 

 
 Rice pudding:

 For your information, I slightly modified the rice pudding recipe compared to the photos for a smoother and lighter result 😊

 75g of round rice
 260g of milk (I used almond milk)
 1 vanilla pod
 135g of heavy cream
 125g of whipped cream
 
 Pour the rice, milk & vanilla pod seeds into a saucepan. Bring to a boil, then lower the heat and add the cream.
 
 

 
 Continue cooking until the rice is cooked and very creamy.
 
 

 
 Cool completely.
 When assembling, whip the 125g of cream into whipped cream, then gently fold it into the rice pudding.
 
 

 

 
 Pistachio Biscuit:

 1 egg
 40g of granulated sugar
 20g of pistachio powder
 50g of flour
 2g of baking powder
 30g of melted butter
 
 Melt the butter and let it cool.
 Beat the egg with the sugar, then add the pistachio powder and the previously sifted flour and baking powder.
 
 

 
 Finally, fold in the butter, then pour the batter into a ring so the batter is about 1/2 cm thick.
 
 

 
 Bake in the preheated oven at 170°C for about 10 minutes, the tip of a knife inserted should come out dry. Let cool, then cut into circles with a diameter of 5cm.
 
 Vanilla / Pistachio Namelaka:
 
100g of milk
 200g of cream
 1 vanilla pod
 2.3g of gelatin
 170g of Ivoire chocolate
 50g of pistachio paste
 
 Rehydrate the gelatin in cold water.
 Bring the milk to a boil with the vanilla pod seeds. Add the rehydrated and squeezed gelatin.
 Pour over the previously melted chocolate.
 Add the cold cream and pistachio paste and blend with an immersion blender to get a smooth cream.
 
 

 
 Let crystallize for a night in the refrigerator.
 
 Assembly:

 A few pistachios
 
 Pour a bit of rice pudding at the bottom of each tartlet.
 
 

 
 Add the pistachio biscuit, then again the rice pudding up to the surface.
 
 

 
 Pour the namelaka into a piping bag equipped with a plain nozzle, then pipe it onto the tartlets.
 
 

 
 Decorate with a few pistachios, then enjoy!