Raspberry and Pistachio Tartlets (Almond Shortcrust Pastry, Pistachio Frangipane, Pistachio Mousseline Cream, and Fresh Raspberries)

For the Almond Shortcrust Pastry

• In a medium bowl, beat the butter until it is light and fluffy. Add the monk fruit, salt, and egg yolk and beat again until light and fluffy. Add in the almond powder and baking powder and beat until the batter comes together (It should have the consistency of play dough and be very smooth – add a bit of water if it breaks when you try to roll it and a bit more almond powder if it is too soft).
• Press into a ball and then roll between 2 sheets of parchment paper. Transfer to an 8-inch tart ring or to individual small tart rings and prick the bottom with a fork. Note that if the dough is too soft to easily transfer, refrigerate briefly to firm it up. If it becomes too stiff to mold into the ring, let it soften sightly. You can also easily patch this crust together, pressing the dough together in pieces inside the tart ring. Refrigerate for 30 minutes (you can wrap and freeze the lined tart for up to 2 months – when baking, don’t thaw the pastry, just add a couple more minutes to the baking time).
• Preheat the oven to 350ºF. Line the dough in the tart with parchment paper and fill with pie weights (rice works well). Note that if you are using a perforated tart ring, then you will not need to use the parchment and weights, just be sure to gently press the dough into the ring. Bake at 350ºF for 8 minutes. Remove parchment and weights and bake another 8-10 minutes, until firm – it will crisp up more when cooled. Remove from oven and cool completely and set aside (if it is not firm when cool, return them to the oven and bake for another 5 minutes). This can be made up to a 2 days ahead of time and stored at room temperature.

For the Pistachio Frangipane

• Combine the pistachios, allulose, an d salt in a food processor and pule until finely ground. Add the egg, egg white, vanilla, and pistachio extract. Process until smooth, about 20 seconds. Add the butter and process again until smooth, another 10 seconds or so. Be sure to scrape the sides of the processor to ensure no larger pieces remain and process again until smooth. (You can make this up to 2 days ahead of time and refrigerate, just let the mixture come to room temperature and stir well before using).
• Spread the frangipane into cooled tart shells. Wrap the edges of the tart with foil to prevent over baking. Bake at 350ºF until the crust is deep gold and the pistachio frangipane is slightly puffed and set, about 8-12 minutes for small tarts and up to 30-40 minutes for the large tart. Cool completely before assembling.

For the Pistachio Mousseline Cream

• Sprinkle gelatin over water in a small bowl and it set aside to rehydrate.
• Add the cream and milk to a large pot on medium heat and bring to a simmer then reduce the heat to low.
• Whisk the yolks together with the stevia, salt, and glucomann in a large heat proof bowl.
• When the milk and cream are at a low simmer, slowly pour the hot mixture into the egg yolks while whisking constantly to keep the eggs from overcooking to temper them. Then pour the tempered yolks back into the pot of cream. Cook while whisking slowly and constantly until thickened, about 4-5 minutes. As the mixture becomes more thick, whisk vigorously to keep the cooking even, watching for bubbles. When you see a couple of bubbles, remove from heat. Do not boil as it will cause the eggs to overcook and scramble.
• Remove from heat and whisk in the rehydrated gelatin until smooth, about 1 minute. Then whisk in the pistachio cream.
• Strain the mixture through a fine mesh strainer and into a large bowl. Immediately press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Let stand until room temperature.
• With an electric mixer, beat the room temperature butter into the room temperature pistachio mixture until light, fluffy, and pipable.

To Assemble

• Spread mousseline cream over the cooled frangipane. Top with raspberries, inverted. Pipe more cream into the hollow in each berry (I like to transfer the cream into a ziplock bag and then trim the corner to use as a makeshift piping bag). Garnish with a few chopped pistachios.

• Add the pistachios to a small pot and cover with several inches of water. Bring to a boil and boil the pistachios for 5 minutes. Drain the water and pour the pistachios onto a clean towel. Fold the towel in half and rub the pistachios between the towel to remove the skins.
• Add the peeled pistachios, salt, chocolate, and butter to a high power blender and set aside.
• Heat cream. Pour over white chocolate and pistachios in the blender and let stand for 5 minutes to soften the white chocolate. Add in the green color and pistachio extract, if using. Blend until completely smooth. If you are skipping the white chocolate, do not bother heating the cream and blend everything together.