Pistachio, lime and olive oil tartlets

Huile d'olive de Haute-Provence PDO
Intense flavour
Tartelettes pistache – citron vert - huile d'olive
Photo credit: Céline de Cérou
Delicious little tartlets combining the tang of lime with the sweetness of pistachio. Discover this recipe made with PDO olive oil from Haute-Provence!
A PDO
Preparation
25 min
A PDO
Resting time
5h
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian

Ingredients

A PDO
For 8 tartelettes
For the pastry:
  • 1 egg
  • 250 g flour
  • 80 g pistachio powder
  • 50 g icing sugar
  • 100 g Haute-Provence olive oil PDO
  • 1 c. à café lime zest
  • 2 c. à soupe water
  • Salt
For the pistachio crisp:
  • 1 egg
  • 35 g Haute-Provence olive oil PDO
  • 50 g pistachio powder
  • 4 à 5 c. à soupe pistachio paste
  • 50 g icing sugar
For the lemon cream:
  • 2 eggs
  • 100 g lime juice
  • The zest of a lime
  • 75 g sugar
  • 35 g Haute-Provence olive oil PDO
  • 2 gelatine sheets
  • Unsalted pistachios

Astuce

Tip: replace the pistachio crisp with crushed caramelised pistachios.Opt for PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Also choose: PDO olive oil from Provence, PDO olive oil from Nîmes, PDO olive oil from Aix-en-Provence, PDO olive oil from the Vallée des Baux-de-Provence and French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine, Petit Ribier, Rougette de l’Ardèche and Salonenque...

Instructions

  • For the tartlet pastry, whisk together the olive oil, sugar and lime zest. Add the egg and mix. Add the flour, ground pistachios and a pinch of salt, mixing by hand (do not overwork the pastry). Wrap the dough in cling film and chill for 1 hour.

  • Preheat the oven to 180°C. Roll out the pastry on a floured work surface to a thickness of 0.3 mm. Cut the pastry into 8 tartlets and place each one in a tartlet tin. Blind-bake for 10 minutes.

  • For the pistachio crisp, mix together the PDO Haute-Provence olive oil, icing sugar, pistachio paste and ground pistachios. Stir in the egg.

  • Spread the mixture over the base of the tartlets. Bake in the oven for 12 minutes at 180°C. Leave to cool.
  • For the lime cream, soak the gelatine in cold water for 5 to 10 minutes. Grate the lime zest and set aside.

  • Mix the egg and sugar together, add the lime juice and mix. Heat until the mixture thickens. Remove from the heat and stir in the squeezed-out gelatine. Drizzle in the Haute-Provence olive oil PDO and mix.

  • Fill the tartlets with this cream filling and chill for at least 4 hours.

  • Garnish with lime zest and a few chopped pistachios.

Astuce

Tip: replace the pistachio crisp with crushed caramelised pistachios.Opt for PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Also choose: PDO olive oil from Provence, PDO olive oil from Nîmes, PDO olive oil from Aix-en-Provence, PDO olive oil from the Vallée des Baux-de-Provence and French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine, Petit Ribier, Rougette de l’Ardèche and Salonenque...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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