Professional Chocolate Pistachio Tart Recipe
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INGREDIENTS
Crust:
- 260 grams flour
- 130 grams cold butter
- 90 grams powdered sugar
- 30 grams almond powder
- 1 egg
- Pinch of salt
Baked pistachio cream:
- 55 grams very soft butter
- 33 grams sugar
- 20 grams almond powder
- 30 grams finely ground pistachios, not powdered
- 1 egg
Pistachio praline:
- 80 grams pistachios
- 55 grams sugar
- 8 grams water
- 40 grams oil
Chocolate ganache:
- 100 grams dark chocolate
- 45 grams milk chocolate
- 180 grams heavy cream
- 25 grams honey
Whipped pistachio ganache:
- 300 grams heavy cream
- 70 grams white chocolate
- 40 grams pistachio powder
- 3 grams gelatin + 18 grams cold water
INSTRUCTIONS
Whipped pistachio ganache:
- In a small bowl, combine gelatin and cold water until there are no lumps.
- Heat in the microwave for 10 minutes until fully melted and transparent.
- Freeze for 10 minutes.
- In a saucepan, heat heavy cream and pistachio powder until boiling. Add white chocolate until melted.
- Add the gelatin and stir until smooth.
- Refrigerate for at least 4 hours, covered with cling film.
Pie crust:
- In a mixing bowl, combine all dry ingredients and butter. Mix until crumbs form, resembling couscous.
- Add the egg and mix until the dough comes together. Be careful not to overmix.
- Flatten between two sheets of parchment paper and freeze for 15 minutes.
- Line a tart pan with the dough, press it well, trim excess, and freeze for about half an hour.
- Bake in a preheated oven at 360°F (165℃) for 20-24 minutes in convection bake. Keep the oven turned on for the next step.
Baked pistachio cream:
- Mix all ingredients for the cream, transfer to a piping bag, and fill the baked tart.
- Bake for 15 minutes at 340℉ (170℃).
- Allow to cool.
Pistachio praline:
- In a small pan, melt sugar and water until it turns amber. Pour onto parchment paper or silicone.
- Wait until it solidifies and process it with pistachios in a food processor, gradually adding oil until you get a relatively liquid praline.
Chocolate ganache:
- Heat cream and honey until boiling. Add chocolate until melted and pour into the tart.
- Chill in the refrigerator for at least an hour or freeze for 30 minutes for a faster setting.
Whipped pistachio ganache:
- Whip the ganache until it thickens and decorate the tart.
- Freeze the tart for long-term storage or keep it in the refrigerator for up to 3 days in an airtight container.
MY NOTES
FAQ
How long does it take to prepare this chocolate pistachio tart?
The preparation time for this chocolate pistachio tart recipe varies, but it typically takes around 30 minutes for the crust, including freezing time. Baking the tart crust requires an additional 20-24 minutes.
The baked pistachio cream and chocolate ganache each take approximately 15 minutes. The whipped pistachio ganache needs at least 4 hours to set in the refrigerator. Overall, from preparation to setting, it’s recommended to plan for a total time of about 5 hours, allowing for efficient and enjoyable preparation of this delectable dessert.
Tips for achieving the perfect pie crust
To achieve the perfect pie crust for this chocolate pistachio tart, several tips can enhance your baking success. Firstly, ensure that the butter is cold and cut into small cubes, contributing to a flaky texture. Use a light touch when incorporating ingredients to prevent overmixing, which can result in a tough crust. Chilling the dough before rolling it out helps maintain its structure and minimizes shrinkage during baking.
Additionally, blind baking the crust for a few minutes before adding the filling ensures a crisp bottom. Blind baking is a baking technique where a pie crust is partially or fully baked before adding the filling. Following these tips ensures a golden, flavorful pie crust that complements the rich chocolate pistachio filling.
Is it crucial to use both dark and milk chocolate in the ganache?
The combination of dark and milk chocolate in the ganache for this chocolate pistachio tart recipe is actually crucial for achieving a balanced flavor profile. Dark chocolate brings depth and intensity, while milk chocolate adds creaminess and sweetness. This dual-chocolate approach creates a harmonious blend that complements the nutty pistachio undertones. The interplay of these chocolate varieties enhances the overall richness, ensuring a satisfying and indulgent experience for the taste buds. It’s a key element in elevating the ganache, contributing to the overall success and delectability of the tart.
What’s the role of honey in the chocolate ganache?
The inclusion of honey in the chocolate ganache for this chocolate pistachio tart serves multiple purposes. Honey introduces a subtle sweetness, balancing the richness of the chocolate and enhancing the overall flavor profile. Additionally, it imparts a glossy sheen to the ganache, contributing to an appealing visual finish. The honey’s natural viscosity helps create a smooth and pourable consistency, making it easier to coat the tart evenly. This multifaceted role of honey not only enhances the taste but also plays a vital part in achieving a visually enticing and luscious chocolate ganache.
Can the whipped pistachio ganache be made ahead of time?
Yes, the whipped pistachio ganache for this chocolate pistachio tart can be made ahead of time for added convenience. Prepare the ganache and whip it until thickened, then refrigerate it. The pre-made whipped pistachio ganache maintains its delightful texture and flavor, ensuring a smooth and efficient dessert preparation!
