Modern Pistachio Tart

A luxurious Pistachio Tart featuring pistachio whipped ganache, silky pistachio cremeux, crunchy pistachio praliné, pistachio milk jam, feuilletine crunch, soft joconde, and a buttery sablée base. A true pistachio explosion with deep roasted flavor and perfect textures in every bite.

Serves: 6 tarts / 6 people

Target Mold Size: 8 cm diameter tart rings (Sablée), 7 cm diameter cutter (Joconde).

Important Pistachio Notes

• Use high-quality roasted pistachios and a pure pistachio paste (no sugar, no extra oils) for an intense flavor.
• Salt is essential: every “pinch of sea salt” should be tasted and adjusted—it boosts and deepens the pistachio flavor.

DAY 1: Component Preparation

1) Pistachio Whipped Ganache

Method (very detailed)

1. Soak the 1.31 g gelatin sheet in cold water.
2. Finely chop the white chocolate and place it in a jug or tall container along with the pistachio paste.
3. In a saucepan, heat 232 g of heavy cream until it is almost boiling.
4. Remove from the heat. Squeeze the excess water from the softened gelatin and add it to the hot cream, whisking until fully dissolved.
5. Pour the hot cream-gelatin mixture over the white chocolate and pistachio paste. Let it sit for 1 minute.
6. Use an immersion blender to blend until completely smooth and glossy.
7. Add the 232 g cold heavy cream and a pinch of salt. Blend again briefly to fully combine and slightly cool the mixture.
8. Cover the surface directly with cling film (touching the ganache) and refrigerate overnight. It needs to be very cold to whip properly the next day.

2) Pistachio Cremeux

Method (very detailed)

1. Soak the 0.26 g gelatin in cold water.
2. Melt the white chocolate and pistachio paste gently until smooth.
3. In a separate small bowl, lightly whisk together the egg yolk and caster sugar.
4. Heat the 57 g heavy cream until it is almost boiling.
5. Slowly pour the hot cream over the egg yolk-sugar mixture, whisking continuously to temper the eggs.
6. Return the entire mixture to the saucepan. Cook over low heat, stirring constantly, until the cremeux reaches 83 degrees C.
7. Remove the pan from the heat. Squeeze out the excess water from the softened gelatin and add it. Whisk until completely dissolved.
8. Pour the hot custard over the melted white chocolate and pistachio paste. Stir slowly until smooth.
9. Add a pinch of sea salt and hand-blend the cremeux with an immersion blender for extra smoothness.
10. Transfer to a piping bag and refrigerate until the next day.

DAY 2: Assembly

3) Pâte Sablée Tarts (Base Layer)

Method (very detailed)

1. Combine flour, almond flour, icing sugar, and sea salt. Rub in the cold butter until the mixture resembles coarse crumbs.
2. Add the 38 g egg and gently knead until the dough comes together. Avoid overworking.
3. Roll the dough into a disc between two sheets of baking paper (2 to 3 mm thickness). Chill until firm.
4. Cut out 6 tart bottoms and side strips to fit 8 cm tart rings.
5. Line each tart ring with the dough, pressing gently into the sides and base.
6. Prick the bases with a fork and bake at 175 degrees C (conventional) for 12 to 14 minutes, or until golden and dry. Cool completely on a wire rack.

4) Pistachio Joconde (Sponge Layer)

Method (very detailed)

1. In a mixing bowl, add pistachio flour, 50 g caster sugar (part 1), and the whole eggs. Beat until the mixture becomes pale and fluffy.
2. In a separate clean bowl, whisk the egg whites until foamy. Gradually add the 25 g caster sugar (part 2) and whisk until you achieve a firm, glossy meringue.
3. Gently fold the meringue into the pistachio-egg mixture.
4. Sift the all-purpose flour over the batter and fold it in. Add the melted butter and fold gently.
5. Spread the batter into an even, thin layer on a lined baking tray.
6. Bake in a 210 degrees C conventional oven for 6 to 10 minutes, or until springy to the touch. Cool completely.
7. Pistachio Milk Brush: Heat 103 g milk and 30 g pistachio paste until almost boiling. Cool completely.
8. Cut 6 discs from the cooled joconde using a 7 cm cookie cutter. Lightly brush the top of each disc with the pistachio milk.
9. Place each joconde disc into a baked tart shell (non-brushed side facing down). Gently press to level. Refrigerate.

5) Pistachio Crunch (Crunch Layer)

Method (very detailed)

1. Prepare Praliné: Melt 55 g caster sugar to a golden caramel. Add 55 g roasted pistachio nuts and stir quickly to coat. Pour onto parchment paper and cool fully.
2. Blend the caramelized nuts in a strong food processor until you obtain a smooth praliné.
3. Assemble Crunch: Weigh out 110 g of the pistachio praliné. Add the melted cocoa butter, feuilletine, and a pinch of salt. Stir gently.
4. Spoon 2 to 3 teaspoons of pistachio crunch into each tart and spread it evenly over the joconde layer. Level the surface. Refrigerate.

6) Pistachio & Vanilla Milk Jam (Filling Layer 1)

Method (very detailed)

1. Combine all ingredients (condensed milk, heavy cream, pistachio paste, sugar, vanilla, salt) in a medium saucepan.
2. Heat over low to medium heat, stirring constantly, until it reaches a gentle simmer.
3. Continue cooking until the mixture thickens to a jam-like consistency.
4. Remove from the heat and discard the vanilla pod. Strain into a clean bowl.
5. Cover the surface with cling film and refrigerate until completely cold and set.
6. Once chilled, transfer the milk jam to a piping bag.
7. Pipe the jam into each tart, filling them and leveling the surface with a palette knife. Refrigerate.

7) Pistachio Praliné (Filling & Decoration)

Method (detailed)

1. Place 45 g caster sugar in a small saucepan and melt into a golden caramel.
2. Add the 45 g roasted pistachio nuts and stir quickly to coat. Pour onto parchment paper and cool completely.
3. Blend the caramelized nuts in a strong food processor until you obtain a smooth pistachio praliné. Add a pinch of sea salt and blend briefly.
4. Transfer the praliné to a piping bag fitted with a narrow filling pastry tip. Keep at room temperature until assembly.

ASSEMBLY (Day 2 – Final)

1. Remove the pistachio whipped ganache (made on Day 1) from the fridge. Whip the ganache with a hand mixer to medium peaks—firm enough to hold its shape but not stiff or grainy.
2. Transfer the whipped ganache to a piping bag fitted with a large star tip (e.g., size 13).
3. Pipe a generous swirl or domed layer of whipped ganache on top of each tart, covering the pistachio milk jam.
4. Using the filling pastry tip, pipe pistachio praliné into the center of the whipped ganache swirl.
5. Take the pistachio cremeux (made on Day 1) out of the fridge. Pipe small portions onto a cold surface and roll them into small round balls—one cremeux ball per tart (6 total).
6. Place one cremeux ball on each tart as decoration.
7. Add the chocolate straws, leaves, and colored chocolate elements (made using 100 g of white chocolate, colored with food powders) decoratively on top of the tarts.
8. Optionally garnish with edible flowers or finely chopped pistachios.
9. Refrigerate until serving.