Bienetta Pistachio Tacos with Pistachio-Matcha Mousse

A match(a) made in heaven! These elevated dessert tacos feature a delicate crispy bienetta shell, paired with melt-in-your-mouth nutty pistachio and earthy green tea flavored mousse, finished with a generous dusting of organic matcha powder and crushed pistachios. Perfect for serving as individual desserts at tea parties, catering events, and more!

Recipe by: Joan Repato

Baking Time: 8 - 10 minutes

Level of Diffulty: Easy

Yield: 18 Filled tacos

Ingredients:

Bienetta Pistachio Taco Shells

150g                             Bienetta Florentine Mix

150g                             Finely chopped raw shelled pistachios

pinch                            Salt

Pistachio-Matcha Fond Royal Mousse Filling:

300g                              Whipping cream

75g                                Cold water

20g                                Pistachio Flavor Paste

2g                                  Organic matcha powder *see recipe notes

65g                                Neutral Fond Royal

Garnish:

50g                                Lightly roasted pistachios, chopped

1g                                  Organic matcha powder

As needed                     Red Crystal Sugar (optional)

As needed                     Fresh raspberries (optional)

Special Equipment:

Small mixing bowl

Metal or stainless steel taco rack (for forming the bienetta shells)

Table top stand mixer with a whip attachment

Piping bag with a star tip

Small sieve for dusting

Wide metal offset spatula

Silpat

Spoon

Hand whisk

Instructions:

Bienetta Pistachio Taco Shells

1.) Preheat oven to 350°F.

2.) Mix all ingredients in a bowl. Spoon 16.6 grams of bienetta-pistachio mixture onto a silpat on a pan.

3.) Using the back of a spoon, spread mixture into 4" diameter round disks.

4.) Bake for 8 to 10 minutes until golden brown. Remove from oven and let cool for 30 seconds. While bienetta mixture is still soft and pliable, quickly transfer each one to a taco shell rack using a wide metal offset spatula.

5.) Allow to cool completely. If not serving immediately, store shells in an airtight container until ready to fill and serve. **See recipe notes

Raspberry Fond Royal Mousse Filling

1.) Whip 300 grams of whipping cream to a medium peak and set aside. In a separate bowl, mix 75g of cold water, 20g of Pistachio Flavor Paste, and 2g of organic matcha powder with a hand whisk until well blended. 

2.) Once combined, add 65g of Neutral Fond Royal and whisk all together.

3.) Whisk 100g of medium peak whipped cream into the pistachio-matcha-Fond Royal mixture. Once combined, add the remaining 200g of whipped cream and fold together until fully combined.

4.) Place Pistchio-Matcha Mousse inside a piping bag fitted with a star tip. Pipe the prepared mousse into the cooled taco shells. 

5.) Garnish with chopped pistachios and a dusting of matcha powder. If desired, serve with fresh raspberries and Red Crystal Sugar for a stunning pop of color!

Pictured above: Crispy, delicate bienetta-pistachio shells are filled with an elegant pistachio and matcha flavored mousse, finished with a generous dusting of culinary grade matcha and crushed pistachios.

Recipe Notes:

*For this particular recipe Chef Joan used Aiya Organic Culinary Grade Matcha, but any organic matcha powder will work.

**You can make the taco shells ahead of time and store in an airtight container until ready to fill and serve. Chef Joan recommends waiting to pipe the shells with the mousse until just before serving.

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