Pistachio Raspberry Donut Tartlets

1. Hydrate the gelatin in cold water. 2. Heat 200g of heavy cream. 3. Create an emulsion by pouring the hot cream over the white chocolate in three additions, mixing well each time. 4. Add the wrung-out gelatin and mix well. 5. Add the remaining cold cream and cold whole milk. 6. Incorporate the homemade pistachio praline. 7. Let rest in the refrigerator for at least 4 hours. 8. Whip the pistachio ganache with a mixer until airy; it does not need to hold stiff peaks. 9. Fill donut-shaped molds and smooth the surface. 10. Freeze overnight.

For a perfect shortcrust pastry, I recommend watching the excellent videos by @lapatededom: - Sweet Pastry (Recipe - Lining - Baking): https://www.youtube.com/watch?v=jvsdM7D7IIs - Tart Base (technique for a perfect look): https://www.youtube.com/watch?v=0rCELhRoSP8 1. In the bowl of a stand mixer fitted with the paddle attachment, mix the softened butter cut into pieces with the icing sugar until creamy. 2. Add the pistachio powder, a pinch of vanilla, and salt, then mix. 3. Add the egg and mix until fully incorporated. 4. Add the flour and mix just until a homogeneous dough forms. 5. Roll out the dough to 2mm between two sheets of parchment paper, then refrigerate for 30 minutes. 6. Line your tart rings (I used 8cm diameter, 2cm high rings). 7. Prick the tart bases with a fork. 8. Blind bake at 160°C for 15 minutes. 9. Let cool, then brush with the egg wash (egg yolk + cream). 10. Bake for another 10 to 15 minutes at 160°C until the tart base is well browned. Note: If your kitchen is warm, prepare the dough the day before and let it rest in the fridge overnight.

1. Melt the white chocolate over a double boiler. 2. Add the pistachio praline and mix. 3. Add the crushed feuilletine and mix. 4. Spread the crunch over the tart bases. 5. Let set in the fridge for 30 minutes.

1. Gently cook the raspberries until they become a coulis. 2. Mix the sugar and pectin. 3. Add the sugar-pectin mixture to the raspberries. 4. Keep on heat until boiling. 5. Let cool slightly. 6. Fill the tart bases with raspberry confit. 7. Let set in the fridge for 30 minutes.

1. Hydrate the gelatin in cold water. 2. In a saucepan, heat the water, sugar, and glucose until boiling. 3. Add the hot heavy cream and the wrung-out gelatin. 4. Pour over the white chocolate and pistachio praline. 5. Blend with an immersion blender, avoiding incorporating air. 6. Let cool to 35°C.

1. Unmold the frozen pistachio donuts. 2. Glaze them with the 35°C glaze. 3. Gently place the glazed domes onto the shortcrust tartlets. 4. Let defrost slowly in the fridge before serving.