A delicious modern citrus and pistachio tart.
Sweet fragrances that remind you of Mediterranean flavors.
Flavors and fragrances well combine to make this dessert fresh and inviting.
The citrus fragrances with the classic aroma of pistachio, an ever-winning mix, make this modern tart really mouth watering.
Good modern tart citrus fruits and pistachio to all.Modern tart citrus fruits and pistachio

 

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Modern tart citrus fruits and pistachio

Servings 6
Author Aria

Ingredients

Lemon short crust pastry by Michalak

  • 1.5 cups (190 g) pastry flour
  • 1 tbsp + 2 tsp (20 g) potatoes starch
  • ¾ cup less 1 tbsp (90 g) icing sugar
  • ½ cup + 1.5 tbsp (130 g) soft unsalted butter
  • ¼ + 1/8 cups (35 g) almond flour
  • a generous pinch of salt
  • 1 small-medium whole egg, lightly beaten (50 g)
  • zest from 1 lemon

Almond filling

  • 3 tbsp (40 g) soft unsalted butter
  • 2 tbsp + 2 tsp (40 g) superfine granulated sugar
  • 6.5 tbsp (40 g) almond meal
  • 1 small whole egg (40 g - 1.5 oz)
  • 1 tbsp (8 g) pastry flour
  • grated zest from 1 orange

Lemon Namelaka

  • 3 tbsp (50 g) whole fat milk
  • 1.25 g gelatin sheets, 200 bloom (0.47%)
  • 3 oz (85 g) white chocolate
  • ½ cup less a scant tbsp (100 g) heavy cream
  • 2 tbsp + 1 tsp (30 g) fresh lemon juice, sifted

Orange jelly

  • 2/3 cup (150 g) fresh orange juice, sifted
  • 2 tbsp (30 g) superfine granulated sugar
  • 7 tsp (27 g) dextrose or granulated sugar
  • 4.5 g gelatin sheets, 200 bloom (2.15%)

Pistachio bavarois

  • 1 cup + 1.5 tbsp (250 g) whole fat milk
  • ¼ cup + 1 tbsp + 2 tsp (75 g) superfine granulated sugar
  • 4 medium egg yolks (80 g)
  • scant 2 oz (50 g) pistachio paste
  • 1 cup + 2 tbsp (250 g) heavy cream
  • 7.5 g gelatin sheets, 200 bloom (1.07%)

Instructions

Lemon short crust pastry by Michalak

  1. In the bowl of a stand mixer fitted with paddle attachment, sift all the flours, icing sugar, potatoes starch and salt.

    Add butter, lemon zest and mix to combine.

    Add the whole egg and mix just the time to have a combined mixture.

    Flatten the dough into a disc and refrigerate for a couple of hours.

Almond filling

  1. In a small bowl, soften the butter with a small whisk or with a fork.

    Then add sugar and orange zest.

    Add almond flour and mix to combine.

    Then, add whole egg, the flour and mix until well incorporated.

To line the pastry ring

  1. Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).

    Roll the dough gently until you have an even 3mm thickness

    Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.

    Using the knife, remove the overhanging pastry.

    Prick the base with a fork and refrigerate for 2 hours

To bake

  1. Heat fan oven to 320 F - 160°C.

    Bake the tart shell for 20 minutes and let cool a few minutes.

    Pour the almond filling in a pastry bag and fill the shell half full, smooth the top and bake for 20 minutes.

    Let completely coo

Lemon Namelaka

  1. Soak gelatin sheets in cold water.

    Melt the chocolate.

    Heat the milk until 160F - 70°C, add wringed gelatin sheets and stir to melt.

    Pour the hot mixture over the chocolate in 3 batches and mix well after each addiction.

    Add cold heavy cream and blend with a hand blender.

    Then, add fresh sifted lemon juice.

    Mix quickly to combine as the mixture will tick very fast.

    Pour the lemon namelaka over the almond filling and set aside (or freeze)

Orange jelly

  1. Wrap in cling film a 5.5 inches - 14 cm pastry ring and set aside.

    Soak gelatin sheets in cold water.

    Heat an amount of fresh sifted orange juice, add sugar and dextrose and stir to melt.

    Add wringed gelatin sheets and stir to melt.

    Add the remaining orange juice and mix to combine.

    Pour the mixture into the prepared ring, refrigerate then freeze.

Pistachio bavarois

  1. Prepare the crème anglaise.

    Soak gelatin sheets in cold water.

    Bring the milk to a boil.

    In a bowl, combine the egg yolks with sugar until you get a smooth mixture.

    Pour the boiling milk over yolks/sugar mixture, sift, and cook stirring constantly until the mixture reaches 180F - 82°C.

    Remove from the heat and pour into a frozen bowl.

    Add pistachio paste and blend with a hand blender.

    Add wringed gelatin sheets and stir to melt.

    When the mixture reaches 80F - 25°C, gently add whipped cream, in 2 or 3 batches.

    Pour some pistachio bavarois into the mould, freeze for a few minutes, then add the orange jelly and press a little.

    Pour the remaining bavarois 1 cm from the edge of the mould and freeze.

    I used the mould called “Twister”, by Pavoni, but you can use a 6 inches-16 cm pastry ring.

To assemble and serve

  1. Remove the bavarois from the mould and spray with green cocoa butter.

    So, lay the bavarois over the lemon namelaka, garnish with chopped pistachios and refrigerate for 4 hours (if you had frozen all the tart, refrigerate for 8 hours to serv

Modern tart citrus fruits and pistachio

 

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