Professional Chocolate Pistachio Tart Recipe

INSTRUCTIONS

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.

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.

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.

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.

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.

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.