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.