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Before starting this Raspberry and Pistachio Tart recipe, organise the necessary ingredients for the almond rich shortcrust pastry. Prepare the pastry the day before and store overnight.
For the almond rich shortcrust pastry: (make the day before) Place the flour in the stand mixer recipient.
Add the almond powder...
... icing sugar...
.. and the soft butter cut into chunks (remove from the fridge 30 minutes before).
Cut the vanilla pod lengthwise...
... and scrape the seeds out with a utility knife. Add the seeds to the stand mixer recipient.
Add the egg yolks and a pinch of salt (or fleur de sel).
Knead on low speed with the flat beater to avoid flour spatter.
Stop the mixer when the ingredients have a grainy consistency. At this stage, the pastry is not homogeneous enough, with whole bits of butter.
Detach the butter on the flat beater.
Resume mixing at medium speed...
... until the ingredients form a block.
Scrape the sides of the bowl and gather the ingredients into a homogeneous ball. Wrap with cling film and refrigerate overnight.
Roll out the pastry with a rolling pin to a thickness of 3 or 4mm.
Using a ruler and a knife, cut the pastry into strips to a width of 3 cm. You can also use a 5-wheel expandable cutter which allows to creates several strips in one go.
Trim both ends of each strip.
Line a tart ring with the pastry strips.
Make sure the strips join perfectly...
... to get this result.
Line the base of a stainless steel mousse ring Ø12cm with a pastry strip.
Place the mousse ring in the centre of the tart ring.
Roll out the remaining pastry to the dimensions of the tart ring.
Place another tart ring (Ø 26 cm) over the pastry and cut along the inner side of the ring with a knife.
Remove the pastry scraps.
Wrap the pastry disc around the rolling pin...
... and arrange the pastry inside the ring.
Ease the pastry with your fingers to make sure the bottom and sides join perfectly. The angle should be 90°C.
Place the small mousse ring in the centre. Use a ruler to make sure the ring is perfectly centred.
Push with both hands to cut a central hole in the pastry base.
Remove the central disc.
Slide the knife blade along the rim of the tart ring to remove the pastry excess.
This is what the result should look like at this stage. Reserve in the fridge.
For the pistachio cream: Organise all the necessary ingredients.
In a mixing bowl, place the soft butter and castor sugar.
Combine well with a whisk until homogeneous.
Add the pistachio powder and combine.
Add the whole eggs.
Combine vigorously with a whisk.
Add the flour and combine...
... and the whipping cream.
Transfer the pistachio cream into a piping bag. The use of a nozzle is not necessary.
Fill the pastry case with pistachio cream...
... piping it in a spiral pattern.
Bake in a fan-assisted oven preheated at 170°C (gas 3) for 20 or 25 minutes.
The pastry should be golden and the pistachio cream really soft.
Remove from oven and leave to cool at room temperature.
When cooled down, remove any excess pastry under the tart ring.
Remove the stainless steel rings.
The cake base is now ready. For a perfect finish, you can carefully grate the angles of the pastry with a Microplane grater.
For the lime and yuzu cream: Organise all the necessary ingredients.
Hydrate the gelatine with 24 grams of water. Make sure you weigh the water first. For your reference, we need 5 or 6 times the volume of gelatin (so for 10 grams of gelatin, we need between 50 and 60 grams of water).
Stir the bowl a little to combine both ingredients. Set aside.
In the meantime, beat the whipping cream until you obtain a whipped cream. Reserve in the fridge.
Bring the milk to a boil.
Place the white chocolate pistoles in a bowl.
Melt the chocolate over a bain-marie or in the microwave.
Transfer the melted chocolate into a separate mixing bowl.
Add the rehydrated gelatin to the hot milk.
Combine until the gelatine has dissolved completely.
Pour the hot preparation over the melted white chocolate.
Combine well with a whisk.
Add the lime juice...
... and yuzu juice.
Add the lime zest.
Combine with a whisk.
Wait for the preparation to cool down then add the whipped cream.
Spread the lime and yuzu cream over the surface of the tart. Reserve in the fridge to set.
In the microwave, melt the blond glaze with a tablespoon of water. Combine with a whisk until smooth and homogeneous. Spread into a thin layer over the yuzu and lime cream.
Arrange the raspberries over the tart, with the open side facing up, into tight rows.
The glaze applied earlier allows the raspberries to stick easily to the surface of the tart.
For a tart of this size, we'll need between 70 and 80 raspberries.
Sprinkle a thin layer of Codineige decorating sugar over the raspberries.
This icing sugar contains starch to ensure it doesn't melt in contact with a humid atmosphere.
For the finish: Combine the mirror glaze and raspberry purée.
Add 3 or 4 tablespoons of raspberry purée to 150 grams of mirror glaze.
Transfer the raspberry glaze into a piping bag.
Cut the end of the bag to create a small hole, not bigger than 2 or 3 mm.
Carefully fill each raspberry with the red glaze.
Repeat with all raspberries, making sure the glaze doesn't overflow.
Apply the remaining clear glaze at the base of the tart.
Apply a thin collar of pistachio powder around the base angle...
... as shown here.
Finish with a few mint leaves...
... and small marzipan flowers.
Set aside at room temperature before serving.
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