Red Fruit Bars
Please note: This recipe is part of the Premium section.
A delightful twist on traditional tartlets, these bars are not only visually stunning but also incredibly versatile and easier to handle. With the option to use almond-based financier as well, the possibilities are endless. The key to success with these red fruit bars lies in the careful execution of the pistachio financier base. By avoiding the use of large baking trays and opting for a more intimate approach, you can ensure that each bite is filled with the perfect balance of flavors and textures. The subtle nuttiness of the pistachio ganache combined with the sweetness of the fruits creates a harmonious blend that will have your taste buds singing.
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Raise the bars!
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Montage
- Grease and line bottom baking tray with parchment. Lay pastry in and prick. Freeze until ready to bake.
- Blind bake pastry for 25 min at 350ºF/180ºC.
- Spread financier batter and bake for an additional 35 minutes. Insert the knife into the middle of the cake. If the the blade comes out clean, it's done. Let stand 10 min and remove cake from the pan and let cool over a cooling rack.
- Freeze for an hour or so prior to un-mold.
- Trim off sides and cut pistachio slab into 5 bars.
- Top each bar with a pistachio ganache strip.
- Decorate bars harmoniously with red fruits. Begin with strawberries, brush with neutral mirror glaze if desired.
- Continue with some whole raspberries and pitted halves. Add dots of pistachio paste and soft raspberry jelly. Garnish with cracked raw pistachios and edible flowers such as lemon thyme flowers.
Storage
- Keep fruit bars refrigerated for up to 2 days.
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