Pistachio Petit Fours
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Cuisine: French
Category: Dessert
Nutty, light and delicious. These Pistachio Petit Fours are easy to make and will definitely impress.
TOP TIP
We find the best way to make these is by lining a flat tray with greaseproof paper and placing a square frame on top that has been coated with baking spray to grease it. If you don't have a square frame, you can use any lined baking tray.
Ingredients
Pastry Base
75g Flour
Pinch Salt
25g Unsalted Butter
25g Icing Sugar
15g Whole Egg
Frangipane Layer
60g Unsalted Butter
60g Icing Sugar
80g Ground Almonds
2 Tablespoons Pistachio Paste or Cream
2 Eggs
Topping
Pistachio cream and slithered pistachios to decorate.
75g Flour
Pinch Salt
25g Unsalted Butter
25g Icing Sugar
15g Whole Egg
Frangipane Layer
60g Unsalted Butter
60g Icing Sugar
80g Ground Almonds
2 Tablespoons Pistachio Paste or Cream
2 Eggs
Topping
Pistachio cream and slithered pistachios to decorate.
Method
- Make a sweet shortcrust party by rubbing the butter together with the plain flour and salt until you get a fine breadcrumb texture.
- Stir in the icing sugar, then the whole egg. Bring the mixture together with a spatular to start with and then your hands.
- Roll your pastry out to about 2mm and transfer into a lined 16cm square frame.
- Bake it for 10 minutes at 160°C and leave aside to cool.
- In a separate bowl make a frangipane by creaming together the butter, sugar, eggs, almonds and pistachio paste or cream.
- Spread your frangipane mixture onto your base.
- Bake it for 20 minutes at 160°C. It will be set and moist.
- Once it has cooled take it out of your frame and trim it to the size you want your petit fours to be.
- Pipe your topping on, Tim used pistachio cream straight from the jar, and decorated with slithered pistachios.