Recipe of the month

Constellation tart

Recipe for 22 tarts, Ø 7 cm diameter.

Coconut-ginger sponge

16 g sponge Ø 6 cm diameter.

  • Almond powder 120 g
  • Icing sugar 120 g
  • Egg whites 33 g
  • Potato starch 9 g
  • Desiccated coconut 60 g
  • Eggs 120 g
  • Egg whites 38 g
  • Caster sugar 15 g
  • Butter 82% fat 85 g
  • Fresh ginger 30 g
  • Lemon zest 2 g

Mix almond powder with icing sugar in a food processor. Add potato starch, eggs, finely grated ginger, lemon zests, egg whites and emulsify. Fold in desiccated coconut, and whip egg whites, and fold into previous mixture with melted butter. Spread onto a 35 x 25 cm silicon mat. Bake at 160°C for 12 minutes.

Red fruit-yuzu compote

15 g compote for Ø 6 cm diameter insert.

  • Water 18 g
  • Caster sugar 55 g
  • Vanilla bean 1 g
  • Raspberry puree 70 g
  • Lemon puree 8 g
  • Yuzu puree 50 g
  • Vanilla liquid 4 g
  • Pectin 325 NH 3 g
  • Xanthan gum 2 g
  • Caster sugar 2.5 g
  • Raspberries 174 g
  • Cherries 174 g

Cook water and sugar to 125°C, stop cooking with raspberry puree and cook to 105°C. Pour onto raspberries, cherries and add scraped vanilla, lemon juice, liquid vanilla and yuzu puree. Add sugar mixed with xanthan gum and pectin and boil. Pipe onto coconut ginger sponge.

Pistachio mousse

18-20 g mousse for Ø 7 cm diameter moulds.

  • Full cream milk 100 g
  • Cream UHT 35% fat 100 g
  • Egg yolks 40 g
  • Caster sugar 30 g
  • Gelatin leaves, gold 6 g
  • Cream UHT 35% fat 250 g
  • Pistachio paste 70 g

Boil milk with 100 g cream and pour onto egg yolks and sugar. Pour back into saucepan and cook to 82°C (crème anglaise). Add pistachio paste and soaked gelatin. Cool to 35°C before folding lightly whipped cream.

Almond-pistachio shortbread

Recipe for 22 bases Ø 9 cm and 22 perforated discs Ø 9 cm.

  • Butter 82% fat 374 g
  • Icing sugar 240 g
  • Eggs 132 g
  • Egg yolks 52 g
  • Flour 612 g
  • Almond powder 50 g
  • Pistachio powder 56 g
  • Salt 4 g

Mix fl our, salt and butter in a mixing bowl with a paddle. Add icing sugar, pistachio and almond powder and finish with the eggs. Refrigerate, wrapped in cling film. Bake at 150°C for 12 minutes.

Pistachio glaze

  • Pistachio praline 300 g
  • Cream UHT 35% fat 150 g
  • Neutral glaze 450 g
  • Water 50 g
  • Gelatin leaf, gold 8 g

Add hot cream to pistachio praline. Heat neutral glaze with water and add soaked gelatin. Pour onto cream/pistachio praline. Blend with a hand blender and use at 40°C.

Bronte praline pistachio praline balls

Recipe for 22 balls at 10 g.

  • Pistachio praline 300 g

Pipe balls of pistachio praline into a half sphere mould. Freeze.

Vegetable jelly

  • Water 420 g
  • Vegetable jelly 25 g
  • Caster sugar 80 g
  • Gold powder 0.5 g

Boil water, sugar and vegetable gelatin. Add gold powder and dip balls of frozen pistachio praline.

Recipe given by

Anabelle Lucantonio
Chef Pâtissière DGF, Pastry Queen 2018, Sigep Rimini.

The idea?

To associate pistachio and red fruits, with the added acidity of yuzu.

The shape?

Retaining a circular shape, creating movement with constellations with a transfer sheet.

The flavours?

Coconut ginger sponge. Red fruits and yuzu compote. Pistachio mousse. Almond pistachio shortbread. Pistachio glaze. Bronte pistachio praline balls.

The technical step?

Decorating with shortbread which crosses with the chocolate decoration.


Careful with the consistency with the mousse (fold the ingredients at the right temperature) and bake the shortbread well.

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