This is one of my best tarts, definitely for pistachio lovers! It offers different textures of pistachio: the soft and crunchy one with the almond cream and pistachio chunks, the airy texture with the pistachio mousse.

The dark chocolate adds a subtle bitter touch and creamy texture. The pistachio flavors is the predominant and this is what my testers loved about it.

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This tart is made of:

  • pastry crust (pâte sucrée)
  • pistachio and almond cream with chopped pistachio
  • chocolate namelaka
  • pistachio mousse
  • chocolate and pistachio decor

Pastry crust

I always prepare this almond shortcrust with the quantities below, use what I need and freeze the rest of the  dough for a maximum of one month, wrapped properly in a cling wrap and placed in an airtight container. I rarely freeze it once cooked, but it can be done for a few days, especially if you don’t have the time to prepare the whole tart on the same day. You can for instance freeze the crust half-cooked, and when needed you just finish blind-cooking it or fill it with almond cream and cook it, in both cases without unfreezing it.

This dough requires 3 hours of resting time, try to respect it, otherwise it will shrink in the oven. And once lined on the tin, it needs at least one more hour to rest. What I generally do: I prepare the dough in the evening, let it rest overnight, and in the morning I line the mold, and bake after at least one hour. 

Print Recipe
Prep Time 10 mins
Cook Time 40 mins
Resting Time 4 hrs
Total Time 4 hrs 50 mins
Course Dessert
Cuisine French
Servings 585 grammes
Calories 70 kcal

Equipment

  • Scale
  • Sifter
  • Stand mixer with flat beater
  • Cling wrap
  • 8cm stainless steel tart rings (Silikomart Kit Tarte Ring 80 check picture below)

Ingredients
  

  • 150 g Butter At room temperature
  • 1 g Fleur de sel French sea salt
  • 95 g Icing sugar
  • 1 piece Vanilla pod
  • 30 g Almond powder
  • 60 g Egg One medium egg
  • 250 g Flour All purpose - Cake flour - Type 45

Instructions
 

  • Cut the butter in small cubes and let it soften at room temperature for at least 30 minutes. At the same time take the egg out of the refregirator.
  • Place the soft butter in the bowl of the stand mixer equipped with the flat beater.
  • Mix and combine (in this order) with the salt, icing sugar, vanilla seeds, almond powder and the egg.
  • Sift the flour.
  • Add approximately 1/4 to the dough and combine.
  • Add the rest of the flour and mix quickly, just until combined. Do not overwork the dough otherwise it will become elastic and shrink during the baking. At this stage the dough is "creamy" and that's normal.
  • Place it on a cling wrap and flatten it (approximately 2cm thickness). Wrap it properly and let it rest for 3 hours if possible.
  • For each ring, take 35g of dough and roll it out to a thickness of 2mm*.
  • Grease the ring and place it on a tray covered with a silicone mat or baking paper.
  • Line each ring* and place it in the refrigerator for 1 hour.
  • Preheat the oven at 160°C.
  • Line the pastry with parchment paper and add baking beans (ceramic ones if possible), to weigh the pastry down.
  • Bake for 10 minutes then remove the parchment paper with the beans and bake for 5 more mintes.

Notes

Please refer to the Montage section below.
* Please refer to the Essentials page.
 
Keyword Almond, Dough, Tart, Vanilla

Pistachio and almond cream

This cream usually used to fill tarts shells and baked, can be prepared in advance and refregirated in a glass jar in the freezer. Whenever you need it, just defreeze it before pouring it in the tart’s shell. 

Print Recipe
Prep Time 5 mins
Cook Time 20 mins
Resting Time 0 mins
Total Time 25 mins
Course Dessert
Cuisine French
Servings 6 tarts
Calories 195 kcal

Equipment

  • Scale
  • Stand mixer equipped with the flat beater
  • Piping bag

Ingredients
  

  • 58 g Butter At room temperature
  • 55 g Icing sugar
  • 75 g Almond powder
  • 7 g Corn starch
  • 42 g Egg Less than one egg
  • 6 g Pistachio paste Plain if possible
  • 30 g Pistachio Chopped

Instructions
 

  • Bring the butter (cut into cubes) and the egg to room temperature.
  • Place the butter in the bowl of the stand mixer and mix it with the icing sugar.
  • Add the almond powder and the corn starch.
  • Add the egg and mix until just combined.
  • Add the pistachio paste.
  • Coarsely chop the pistachios and add them to the cream.
  • Pour into a piping bag and fill the precooked tart shells evenly, and leave 3mm to the top. You will need approximately 45g for each tart.
  • Continue baking for 10 minutes and then remove the rings and continue baking for 7 minutes until the crust turns to a nice golden color.

Notes

Please refer to the Montage section.
Keyword Almond, Pistachio, Tart

Chocolate namelaka

This creamy mixture is a creation of L’École Valrhona, and its name means “very creamy and smooth” in Japanese. It’s as smooth as a crème pâtissière and as rich (in cocoa flavor) as a ganache. It can be prepared in advance and stored in a glass jar in the refrigerator for up to 3 days, or frozen. Whenever you need it just defreeze it (in the refrigerator).

Print Recipe
Prep Time 15 mins
Cook Time 0 mins
Resting Time 1 hr
Total Time 1 hr 15 mins
Course Dessert, Snack
Cuisine French
Servings 6 slices

Equipment

  • Scale
  • Mixing bowl
  • Saucepan
  • Spatula
  • Hand blender
  • Cling wrap

Ingredients
  

  • 0.8 g Gelatin (use precision scale) Gold strength (200 Bloom)
  • 38 g Dark chocolate Guanaja 70% of Valrhona
  • 30 g Full fat milk Fresh if possible
  • 60 g Whipping cream 35% milk fat

Instructions
 

  • Soak the gelatin in cold water for 15 minutes.
  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded). The temperature of the chocolate must not exceed 55°C.
  • Boil the milk.
  • Wring gently the gelatin and dissolve it in the milk.
  • Add it gradually to the melted chocolate (in 3 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the liquid into the chocolate (make an emulsion)*.
  • Mix with the hand blender to make perfect emulsion.
  • Add the cold cream and mix again.
  • Cover with a cling wrap directly on the surface and leave to stiffen in the refrigerator for 1 hour.

Notes

Please refer to the Montage section below.
*Please refer to Essentials page.
Keyword Chocolate, Namelaka

Pistachio mousse

This mousse made with a ganache to which is added whipped cream. It has a slightly dense and dry texture, which forms a perfect association with creamy textures. 

Print Recipe
Prep Time 15 mins
Cook Time 5 mins
Resting Time 6 hrs
Total Time 6 hrs 20 mins
Course Dessert, Snack
Cuisine French
Servings 6 tarts

Equipment

  • Scale
  • Stand mixer equipped with the whip
  • Mixing bowl
  • Saucepan
  • Spatula
  • Hand blender
  • Silikomart molds of the Tarte Kit 80, 50ml capacity (check picture below)

Ingredients
  

  • 2 g Gelatin (1 sheet) Gold strength (200 Bloom)
  • 125 g White chocolate Opalys 33% of Valrhona
  • 55 g Whipping cream 35% millk fat
  • 17 g Pistachio paste Plain if possible
  • 110 g Whipping cream To be whipped, well chilled

Instructions
 

  • Soak the gelatin in cold water for 15 minutes.
  • Place the bowl and the whip of the stand mixer in the freezer.
  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded). The temperature of the chocolate must not exceed 55°C.
  • Heat the whipping cream (55g) until it starts to simmer.
  • Add it gradually to the melted chocolate (in 3 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the liquid into the chocolate (make an emulsion)*
  • Mix with the hand blender to smoothen the "ganache".
  • Add the pistachio paste and mix again.
  • Place the rest of the whipping cream (110g) in the cold bowl of the stand mixer.
  • Whip it until until it's just lightly whipped and gets a mousse texture. Do not over whip it.
  • When the chocolate mixture reaches 40°C, fold in 1/3 of the whipped cream. Gently fold in the remaining cream using a spatula.
  • Pour in the silicone molds and place in the freezer for at least 6 hours.

Notes

Please refer to the Montage section below.
Keyword Chocolate, Mousse

Montage

Once the tart base (pastry crust with pistachio and almond cream) is properly cooled, add the chocolate namelaka (using a piping bag). You will need approximately 20g for each tart. Use an angled spatula to smoothen the top.

Let it set in the freezer for 15 minutes.

Meanwhile take the pistachio mousse out of the freezer and spray it with green cocoa butter velvet spray, or if you have a spray gun use melted cocoa butter and white chocolate colored with green.

Once the chocolate namelaka set, place the pistachio mousse on top of each tart.

Decorate with tempered dark chocolate disc with chopped pistachio.

Bon appétit!

Whipped cream texture for the mousse

Folding the whipped cream into the ganache

Lining the perforated rings

Precooking the shells

Filling the shells with pistachio and almond cream

Filling the tarts with chocolate namelaka

Adding the pistachio mousse (already sprayed)

Preapring the chocolate and pistachio discs

Additional comments

When preparing the dough, try not to overwork it in order to get a light and crumbly pastry. Actually the more you work and beat the batter, the more the gluten will be activated and will form elastic strands, making the dough tough and stretchy and thus will shrink when baked. 

It’s important to respect the resting time for the dough, before rolling it out and after lining the ring. This will relax the gluten particles and prevent the shrinkage of the pastry.

I used the Silikomart Kit Tarte Ring 80 with perforated rings and 6 silicone forms (each of 50ml capacity):

I always store my tarts (if they survive!) in airtight metallic tins, it’s better to keep the crust crispy.