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Tartlets with Cremadelizia Pistacchio and berries

Di Fior di Pistacchio
40 Min.
6 people


For the hazelnut sablée

• 140 g Italian “00” flour
• 100 g softened butter
• 50 g icing sugar
• 50 g hazelnut flour
• 1 g salt
• 45 g egg
• 4 g baking powder

For the custard

• 150 g egg yolks
• 80 g caster sugar
• 25 g rise starch
• 200 g fresh whole milk
• 100 g fresh liquid cream
• 1/2 vanilla bean
• 50 g Cremadelizia Pistacchio Babbi

For the custard

• Fresh berries
• Fresh pistachios

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Cremadelizia Pistacchio

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For the sablée:
  • Put the softened butter in the planetary mixer or in a bowl, incorporate the salt, hazelnut flour and icing sugar and mix for a few minutes until the ingredients are blended.
  • Add the egg yolks and continue to mix at low speed without overworking the dough, add the flour (better if sieved) always mixing at low speed until all the ingredients are well incorporated.
  • Wrap the dough with cling film and let it rest for a day in the fridge (I recommend preparing the dough the day before).
For the pistachio cream:
  • Boil the milk with the cream and vanilla seeds in a saucepan, separately whip the egg yolks with the sugar until frothy, add the rice starch while whisking and, when the milk boils, gently incorporate it into the newly obtained mass and cook over low heat until the cream has thickened.
  • Remove from the heat, spread the cream on a bowl, let it rest for a while and then add the Crema Pistacchio Babbi and blend the two mixtures well.
  • Put it in the fridge covered with cling film and let it cool for a few hours before using it.
For the decoration:
  • Remove the pistachios from the shells and lightly roast them on a non-stick pan. When they have cooled, crumble them between your fingers, sprinkle the berries, washed and perfectly dry, with caster sugar and place in the freezer for a few minutes.
To form the pastry:
  • Line the tartlet moulds with the sablée pastry and blind bake the pastry, then pierce the bottom, lay a sheet of baking paper and cover with some dry pulses to better distribute the heat on the pastry.
  • Bake in the oven at 180° for about 15/20 minutes.
  • Remove from the oven, remove the pulses and baking paper and bake again for 10/15 minutes so that the dough dries and becomes golden. Once cooled, fill with the pistachio cream, decorate with the sugared berries and the chopped pistachios.


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