Talmoiises aux Pistaches a la creme

Ingredients

• some puff paste
• well-beaten, sweetened and flavoured cream
• a quarter of a pound of pistachio kernels
• a quarter of a pound of sugar
• one gill of water
• one ounce of butter

Method

1. 1

   Line tartlet pans with puff paste and bake.

2. 2

   Fill with sweetened cream and pistachio conserve made by boiling sugar and water with pounded pistachios.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 150. The excerpt below is the record exactly as published.

some puff paste ; put it into a basket mould, and bake it. When cooked turn it out, and fill it with a number of little puddings the size of greengages. Make a meringue mixture and place on the top, sprinkling over a few hundreds and thousands " ; round the handle twist long pieces of citron, culminating with a sprig of red-berried holly on the top. Talmoiises aux Pistaches a la creme. — Line some tartlet pans with puff paste and bake ; when done take a savoy bag with a plain small tube, fill it with well-beaten, sweetened and flavoured cream, and lay in rings round the tartlet cases already baked; then put in the centre a pyramid of pistachio conserve, dust sugar over and serve. To make the pistachio conserve, blanch, dry and pound up a quarter of a pound of pistachio kernels in a mortar ; put a quarter of a pound of sugar and one gill of water into a stewpan and boil up ; add one ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.