Pistachio & Mousse Tart
Long time no recipe! I had these photos all prepped for my next post but I had forgotten to finish typing it. I'm not the best blogger that's for sure. Sorry guys!
I do seem to post an awful lot of tarts on this blog. Although, they are quite delicious so I guess it's okay. This one though I must say was an absolute gem. How can I say no to chocolate though? And pistachio? So delectable.
Pistachio & Mousse Tart
Makes one, 12" round tart
1/2 cup butter
1/4 cup sugar
1/2 tsp salt
1 cup flour
1 egg yolk
Cream together the butter, sugar and salt until light and fluffy. Add the flour and mix together on the lowest speed. You should see course crumbs. Add the egg yolk, and mix together. Wrap in plastic wrap and place in the fridge for one hour. Once cooled, roll the dough out on top of a large sheet of platic wrap so that it doesn't get stuck to the counter. It should be 1/4" thick and large enough for your tart tin. Transfer into the pan and trim any excess dough. Using a fork, poke holes in the bottom of the crust. Refrigerate for 30 minutes. Bake for 15 minutes or until golden brown. Let it cool.
125 g pistachios, unsalted, raw
30g almond flour
2 tbsp vegetable oil
Place the pistachios on a baking sheet and toast for about 5-10 minutes or until the skins can easily flake off. In a small saucepan over low heat, combine the sugar and water. Add the cooled pistachios to the saucepan and stir until they are all coated in crystallized sugar. Dump out the pistachios onto parchment paper and allow them to cool slightly. Place the pistachios and almonds in a food processor and blitz for about 2 minutes or until coarse. Slowly add the oil 1 tbsp at a time and mix until it becomes a paste.
Take the finished pistachio paste and spread along the bottom of the cooled tart shell. Set aside.
5 oz. milk chocolate, chopped
1/2 cup heavy cream
1/4 cup milk
1 egg, beaten
Place milk chocolate in a heatproof bowl. In a small saucepan bring milk and cream to a boil. Pour over milk chocolate let sit for 2 minutes. Whisk together until smooth. Let cool for 5-10 minutes. Slowly pour in egg, whisking constantly. Using a offset spatula press down the pistachio paste to the bottom of the tart shell. Pour the chocolate filling over top. Scoop off any foam. preheat oven to 300 degrees. Cook tart for 30-35 minutes until set and giggles very slightly. Let tart cool completely in tart tin.
10 oz bittersweet chocolate, chopped
2 cups whipping cream
6 egg whites
In a heatproof bowl add the chopped chocolate and 1/2 cup whipping cream. Place the bowl over a saucepan with simmering water. Melt the chocolate and let it combine with the cream, remove from the heat. Let it cool.
Place egg whites in a clean stainless steel bowl and beat until stiff peaks form. In another bowl beat the rest of the whipping cream until soft peaks form. Fold half of the whipped cream into the cooled chocolate mixture, then add it in two batches into the egg white mixture. Folding carefully, add the last of cream.
Transfer into a piping bag fitted with a star tip and go wild around your cooled tart, doing whatever patterns you like! Enjoy!!
I won't be away for quite as long next time. No more haitus! I gotta get back to work!
I hope you enjoy this recipe, and I assure you there will be more to come, yay 2016! (it's totally not kicking my butt)