Vanilla, Raspberry, and Pistachio Tart
Author: Karina Rivera
Servings: 10

Ingredients:

VANILLA SABLE

  • 200g Flour
  • 50g Confectioner’s Sugar
  • 23g Almond Flour
  • 1 pinch Salt
  • 90g Butter (cold, cubed)
  • 36g Whole Eggs
  • 8g PROVA Gourmet Pure Madagascar Bourbon Vanilla Extract

RASPBERRY CREAM

  • 100g White Chocolate
  • 5g Glucose Syrup
  • 100g Raspberry Purée
  • 2g PROVA Gourmet Madagascar Bourbon Vanilla Paste
  • 3g Silver Gelatin Sheets
  • 200g Heavy Cream

PISTACHIO CRUNCH

  • 100g White Chocolate (melted)
  • 80g Feuilletine
  • 60g Pistachio Praliné
  • 40g Pistachios (roasted, chopped)
  • 40g Butter (unsalted)

VANILLA & PISTACHIO GANACHE

  • 280g White Chocolate
  • 80g Heavy Cream
  • 0.5g PROVA Gourmet Tahitian Vanilla Beans (split and scraped)
  • 10g Inverted Sugar
  • 40g Pistachio Paste
  • 1 pinch Salt

CLEAR GLAZE

  • 75g Glucose Syrup
  • 10g Invert Sugar
  • 128g Dextrose
  • 275g Water
  • 175g Granulated Sugar
  • 1.5g Citric Acid
  • 7.5g NH Pectin
  • 1 drop Red Food Coloring

Directions:

VANILLA SABLE

  • 1. Preheat oven to 160ºC/325ºF.
  • 2. In a bowl of a stand mixer fitted with a paddle attachment, place all dry ingredients along with the butter.
  • 3. Beat until mixture resembles breadcrumbs, add the eggs and vanilla, and keep mixing until everything is incorporated. Be careful to not over mix.
  • 4. Roll dough to 2.5mm thickness between two sheets of parchment paper, cover in plastic wrap and refrigerate for 20 minutes.
  • 5. Form dough into tarts shells and bake for 15 minutes or until golden brown.

RASPBERRY CREAM

  • 1. Soak gelatin in ice water until softened.
  • 2. In a medium-sized pot, bring raspberry puree, vanilla paste, and glucose to a boil. Stir gelatin to dissolve, pour over chocolate. Use a hand blender to make an emulsion and then blend in heavy cream. Transfer to silicon molds.

PISTACHIO CRUNCH

  • 1. In a medium size bowl, mix all ingredients together.
  • 2. Place a spoon full of the mix in the tart and press it down with the help of the spoon. Allow to rest until set.

VANILLA & PISTACHIO GANACHE

  • 1. Melt the Chocolate in the microwave.
  • 2. In a small pot, bring heavy cream, vanilla bean, and inverted sugar to simmer.
  • 3. Pour the hot mix over the chocolate and pistachio paste in 3 parts, mixing always with the help of a rubber spatula, fast and pressing down. Add pinch of salt.
  • 4. Once ingredients are fully incorporated, pour it into a deep container, and emulsify with a hand blender.
  • 5. Fill the tarts all the way to the top and let them set in the refrigerator.

CLEAR GLAZE

  • 1. Combine the sugar and pectin.
  • 2. In a large pot, bring glucose syrup, invert sugar, dextrose and water to 40°C, start adding sugar and pectin little by little and mix until incorporated. Bring mixture to a boil and when it starts to boil count 2 minutes, add citric acid and count one more minute.
  • 3. Add a drop of red color and mix well.

ASSEMBLY

  • 1. Glaze the unmolded raspberry cream and place on top of the tart.
  • 2. In the center add a droplet of pistachio cream and finish with chopped pistachios.