high tarts

INGREDIENTS

shortcrust

• 200 g wheat flour 
• 75 g of sugar 
• a little salt 
• 80 g cold butter (cubed) 
• 2 egg yolks
  

hindbær gele

• 150 g raspberry
• 2 teaspoons gelatin
• 20 g sugar
• 1 tbsp water

pistacie skum

• 1 tbsp pistachio cream
• 1/2 cup heavy cream

hindbær ganache

• 100 g good white chocolate
• 40 g heavy cream
• 25-40 g raspberry puree

decoration

• dried flowers

How to

short crust

1. mix wheat flour and sugar in a bowl.
   
2. crumble the butter into the flour mixture.
   
3. Gather the dough quickly with the egg yolks. It should be uniform and smooth.
   
4. Wrap the shortcrust pastry in plastic and place it in the fridge for 1/2 to 1 hour before use.
   
5. heat the oven to 180 degrees.
   
6. roll out the dough and fit it into your tall pie tins. (I can't find the tins I used, but these can also be used https://amzn.to/3S812v1)
   
7. bake the shortcrust for 6-8 minutes, or to golden.
   
8. let the shortcrust pastry cool before filling it.
   

raspberry gel

1. mix gelatin with water.
   
2. Mix water, sugar, and raspberries in a pan and let it simmer until the raspberries are ready to be mashed.
3. Sieve the raspberry mass, which will be about 1/2 cup.
   
4. warm up the gelatin and add it to the hot raspberry juice.
   
5. Allow the raspberry juice to cool.
   
6. Pour a little splash of the jelly carefully into the tall short crusts.
   
7. Refrigerate the tarts until the next element is ready.
   

pistachio foam

1. whip the cream into whipped cream.
   
2. turn the pistachio cream, with the whipped cream and put in a piping bag.
3. Fill your tarts with the pistachio cream and refrigerate.

hindbær ganache

1. Finely chop the white chocolate and put it in a bowl.
   
2. heat the whipping cream in a small saucepan until it boils.
   
3. Remove the pan from the heat as soon as it boils and pour the cream over the white chocolate. Leave for 1 minute, then stir until the chocolate is completely melted.
   
4. Add champagne a little at a time while stirring well (you decide for yourself when it tastes good enough).
   
5. Put some plastic film over the bowl and put the ganache in the fridge.
   
6. When the ganache has cooled, you can put it in a piping bag and decorate the cakes.
   

decoration

1. Decorate the cakes as you want them.