Chocolate and Pistachio Tart

for the cocoa shortcrust pastry

• Cream the butter with the icing sugar in the bowl of a planetary mixer.
• Add the egg, salt and almond powder.
• When the mixture is smooth, add the cocoa and flour and knead the mixture into a smooth dough.
• Roll out the shortcrust pastry to 2/3 mm on two sheets of baking paper and place in the fridge to rest for 4 hours.
• After the resting time, cover the ring, put it in the freezer for 1 hour (this procedure is very important to avoid the edges from collapsing), or all night in the fridge, and bake at 170° static oven for 20 minutes. Allow to cool. If you use a standard mould, put it in the fridge to rest for an hour.

for the whipped chocolate ganache

• Put 160 g of cream, honey and glucose in a small saucepan, stir with a spatula and bring to the boil.
• Meanwhile, melt the chocolate in a bowl in the microwave for about 2 minutes.
• Pour the boiling cream over the chocolate in three times, stirring with a spatula.
• When the cream is smooth and shiny, pour the remaining cold cream, stirring with a spatula.
• Cover with cling film and refrigerate for at least 4 hours.

for the pistachio crunch

• Melt the white chocolate in a bowl in the microwave for about 2 minutes.
• Add Cremadelizia Babbi al Pistacchio, the chopped hazelnuts and stir with a spatula. Allow to rest for 15 minutes at room temperature.
• Take your cooled shortcrust pastry base and spread a good layer on the base and then place in the fridge.

for the creamy chocolate ganache

• In a saucepan, heat the cream with the honey.
• In a bowl, melt the two chocolates in the microwave for about 2 minutes.
• Pour the boiling cream over the chocolate in three times, stirring with a spatula.
• When the cream is smooth and shiny, pour the remaining cold cream, stirring with a spatula, and let it cool down.
• Take your shortcrust pastry with pistachio crunch from the fridge, pour the ganache over it and put it back in the fridge until the next step.

Assembly

• Take the ganache that you have left to rest in the fridge and whip it until you obtain a cream similar to Chantilly. Test it by raising the whisk to make sure it is firm enough.
• Take a ring of the same size as the one used for the shortcrust pastry or slightly smaller (I used 16 cm), place it on an acetate sheet for cakes and, with the help of a pastry bag with a smooth 12 mm nozzle, make large tufts inside.
• Place another acetate sheet on top and use a spatula to lightly press it down evenly. Place in the freezer for 4 hours.
• After this time, remove the upper acetate sheet, turn the whipped ganache upside down, remove the acetate sheet that was at the base and place it on your tart.
• Decorate with small tufts of Cremadelizia Babbi al Pistacchio.