Pistachio Petit Fours

Prep 20 minutes
Cook 30 minutes
Cuisine French
Category Dessert

Nutty, light and delicious. These Pistachio Petit Fours are easy to make and will definitely impress.

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.

Method

  1. Make a sweet shortcrust party by rubbing the butter together with the plain flour and salt until you get a fine breadcrumb texture.
  2. Stir in the icing sugar, then the whole egg. Bring the mixture together with a spatular to start with and then your hands.
  3. Roll your pastry out to about 2mm and transfer into a lined 16cm square frame.
  4. Bake it for 10 minutes at 160°C and leave aside to cool.
  5. In a separate bowl make a frangipane by creaming together the butter, sugar, eggs, almonds and pistachio paste or cream.
  6. Spread your frangipane mixture onto your base.
  7. Bake it for 20 minutes at 160°C. It will be set and moist.
  8. Once it has cooled take it out of your frame and trim it to the size you want your petit fours to be.
  9. Pipe your topping on, Tim used pistachio cream straight from the jar, and decorated with slithered pistachios.

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