Chocolate Pistachio Tart

Recipe

Chocolate Tart Dough

ingredients	preparation
350g Butter 200g Sugar 4g Salt 60g Eggs 500g All purpose Flour 40g Cocoa Powder Extra Brute	Paddle butter, sugar and salt just until combined Add in the eggs one at a time to incorporate well Sift the flour and cocoa powder together Add in the dry ingredients, mix just until combined Chill dough, then roll about 3mm thickness Cut a circle to shape and fit tart ring Bake at 300F for 15-20 minutes, until done Once cool, pipe American Almond Pistachio Paste on bottom of tart

Pistachio Cremeaux

ingredients	preparation
465g Cream 465g Milk 150g Egg Yolks 60g Sugar 240g Van Leer Bel Lactee 135g Van Leer Bel Noir 75g American Almond Pistachio Paste	Heat the cream, milk and sugar until simmers Temper the warm cream into the egg yolks while whisking Transfer mixture back into the pot and cook to 83C whisking continuously Once cooked to 83, pour over the chocolate and paste Allow mixture to melt slightly before mixing Burr mix everything well then use immediately Cast over the Pistachio Paste, leaving enough room to be glazed

Chocolate Glaze

ingredients

preparation

57g

Water
113g

Sugar
113g

Glucose
75g

Evaporated Milk
8g

Powdered Gelatin
45g

Cold Water
113g

Van Leer Bel Noir

Whisk together the cold water and gelatin, set aside to bloom
In a pot, cook the sugar, glucose and first water to 103*C
Take the syrup off the heat and add in the evaporated milk
Add in bloomed gelatin, mix well
Pour over the chocolate, allow heat to melt the chocolate a moment
Burr mix everything together creating an emulsion
Allow glaze to cool to 35-40*C before using
Garnish with American Almond Pistachio Brittle Crunch after glazing

Get in Touch

Van Leer