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Chef Paula Bcn

Chef Paula Bcn

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Photos from Chef Paula Bcn's post 16/05/2025

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Pistachio Caramel Tart Recipe 🤤 Cocoa Shortcrust Pastry: • 210g plain flour • 30g cocoa powder • 50g powdered sugar • 1/4 tsp salt • 140g unsalted butter, chilled & cubed • 1 large egg Salted Caramel: • 200g granulated sugar • 150g unsalted butter • 150g heavy cream (warmed) • 1 tsp vanilla extract • 1 tsp sea salt Pistachio Ganache: • 225ml heavy cream • 1 block of white chocolate, finely chopped (I used @whittakersnz) • 120g smooth pistachio butter • 1/2 tsp vanilla extract • Pinch of sea salt Toppings: • chopped pistachios How to Make It: 1️⃣ Pastry: Blend flour, cocoa, sugar & salt. Add butter, pulse to crumbs. Add egg & mix until dough forms. Chill 1hr. Roll out, line a tart tin, & blind bake at 180°C (350°F) for 25 min. 2️⃣ Caramel: Melt sugar in a saucepan until amber. Stir in butter, then warm cream. Mix in vanilla & salt. Pour into tart shell, chill until set. 3️⃣ Ganache: Heat cream, pour over white chocolate & pistachio butter. Stir smooth. Pour over caramel. 4️⃣ Finish: Top with chopped pistachios. Chill 4hr our overnight, slice & enjoy! . . . #PistachioLover #SaltedCaramel #BakingFromScratch #HomemadeDesserts #FoodieFaves #TartRecipe #EasyBaking #BakingReel #Foodstagram #BakersOfInstagram 10/04/2025

Jajjajaja así da gusto cocinar

Pistachio Caramel Tart Recipe 🤤 Cocoa Shortcrust Pastry: • 210g plain flour • 30g cocoa powder • 50g powdered sugar • 1/4 tsp salt • 140g unsalted butter, chilled & cubed • 1 large egg Salted Caramel: • 200g granulated sugar • 150g unsalted butter • 150g heavy cream (warmed) • 1 tsp vanilla extract • 1 tsp sea salt Pistachio Ganache: • 225ml heavy cream • 1 block of white chocolate, finely chopped (I used @whittakersnz) • 120g smooth pistachio butter • 1/2 tsp vanilla extract • Pinch of sea salt Toppings: • chopped pistachios How to Make It: 1️⃣ Pastry: Blend flour, cocoa, sugar & salt. Add butter, pulse to crumbs. Add egg & mix until dough forms. Chill 1hr. Roll out, line a tart tin, & blind bake at 180°C (350°F) for 25 min. 2️⃣ Caramel: Melt sugar in a saucepan until amber. Stir in butter, then warm cream. Mix in vanilla & salt. Pour into tart shell, chill until set. 3️⃣ Ganache: Heat cream, pour over white chocolate & pistachio butter. Stir smooth. Pour over caramel. 4️⃣ Finish: Top with chopped pistachios. Chill 4hr our overnight, slice & enjoy! . . . #PistachioLover #SaltedCaramel #BakingFromScratch #HomemadeDesserts #FoodieFaves #TartRecipe #EasyBaking #BakingReel #Foodstagram #BakersOfInstagram

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Lepanto 125/127
Barcelona
08013

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