Week 193: Salted pistachio praline tart

Pistachio has a very distinct taste. And while that taste is very pronounce when you eat the nuts on its own, it is very difficult to incorporate is successfully into other dishes.

After so many attempts on pistachio tarts, I still cannot really say I have found the perfect recipe. But, the salted pistachio praline in this tart comes pretty close. And it goes surprisingly well with the dark chocolate ganache too!

Next stop is to tweak the pistachio namelaka to get it to the “right” taste. How do you like your pistachios? And do you have any tips on incorporating it in desserts?

Prepare 4 baked pâte sucrée beurrée 10cm x 4cm tart shells

For the salted pistachio praline

30g pistachios

30g sugar

Generous pinch of fleur de sel

60g heavy cream

60g white chocolate

20g pistachio paste

1) Roast the pistachio at 200C fan for 5 minutes.

2) Make a dry caramel with the sugar.

3) Stir the fleur de sel and roasted pistachio into the golden caramel.

4) Pour onto a silicon pad and allow to cool.

5) Once cooled, use the food processor to process into fine powder.

6) Melt the white chocolate and pistachio paste over a water bath.

7) Heat the heavy cream and stir the hot cream into the melted chocolate. Then stir in the powdered pistachio praline.

8) Pour 38g of praline into each tart shell.

For the chocolate ganache

35g dark chocolate couverture

60g heavy cream

20g unsalted butter, softened

1) Melt the dark chocolate couverture on a bain-marie.

2) Heat the heavy cream until tiny bubbles appear around the edge.

3) Pour half the heavy cream into melted chocolate. Stir to combine. Then pour other half and stir until smooth.

4) When chocolate mixture has cooled to room temperature, add softened butter and stir until butter is fully incorporated.

5) Pour 16g of ganache into each tart shell over the pistachio praline. There should be approximately 50g of ganache leftover.

For the pistachio namelaka

85g white chocolate

37g pistachio paste

1 gelatine leaf

50g whole milk

5ml liquid glucose

100g heavy cream

1) Melt the white chocolate together with pistachio paste over a water bath.

2) Bloom the gelatine leaf in cold water.

3) Bring the milk and the liquid glucose to a light boil. Remove from heat, squeeze out extra liquid from the gelatine leaf and stir it into hot milk until it is melted completely.

4) Pour 1/3 of the hot milk mixture into the melted chocolate mixture and stir to combine. Add the remaining hot milk mixture and stir until smooth.

5) Add the heavy cream, and use a hand blender to emulsify.

6) Cover the namelaka with cling wrap and allow to chill in the refrigerator overnight.

7) Give it a quick whisk using the stand mixer just before using the next day to pipe the swirls on top of the tarts.


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