Modern Pistachio Tart
Difficulty
Hard
Preparation Time
-
Cooking Time
-
Portions
6
Ingredients
Ingredients
1 jar Babbi Cremadelizia Pistachio
For the shortcrust pastry:
- 250 g butter
- 250 g sugar
- 2 medium eggs
- Pinch of salt
- 400 g flour
- 80 g high-quality dark cocoa
- Zest of one orange
For the white chocolate cream:
- 300 g cream
- 200 g white chocolate
- 6 g gelatin
For the mandarin gelée:
- 350 g mandarins
- 25 g mandarin zest
- 150 g sugar
- 75 g water
- 15 g gelatin per litre of liquid
Preparation
Preparation
Shortcrust pastry:
- Mix flour, cocoa and salt.
- Add butter and rub until sandy texture forms.
- Add sugar, eggs and orange zest; mix to a smooth dough.
- Refrigerate 30 minutes.
- Line a perforated tart ring and chill 1 hour.
- Blind bake at 170°C until golden.
- Cool completely and spread a thin layer of Babbi Cremadelizia Pistachio.
- Refrigerate.
White chocolate cream:
- Bring half the cream to a boil.
- Add hydrated gelatin and white chocolate; mix until smooth.
- Add remaining cold cream and cool to 20°C.
- Pour into the tart shell and chill.
Mandarin gelée:
- Boil mandarin segments and zest with water and sugar.
- Blend, strain and weigh the liquid.
- Add hydrated gelatin (for 300 g → 4.5 g gelatin).
- Pour into a 20 cm ring lined with cling film and refrigerate overnight.
- Unmould and place on the centre of the tart.
Decoration:
- Whip 100 g cold cream and fold in Babbi Cremadelizia Pistachio as desired.
- Pipe to decorate the tart.
Recipe by Filastrocca dolce
