Caramelized White Chocolate & Pistachio Tart
Caramelized White Chocolate & Pistachio Tart
w/ Cherimoya Mousse & Mint
Ingredients:
Tart Shell
tart shell that can be used for both savory and sweet applications. Buttery, yet holds well with a touch of lime zest that adds nice floral notes that will surely perfume the entire house.
Tart Shell:
Makes enough for 15-18 small individual tarts
Flour 2 1/2 C (320g)
Sugar 1/2C (99g)
Butter 16 Tbsp (226g)
Salt 1 tsp
Eggs 2 ea
Vanilla Extract 1 cap
Lime Zest 1 ea
Cherimoya Mousse
The Cherimoya! An exotic fruit that you may or may not have seen at your local market. Heart shaped with a thick green exterior, sweet with notes that are remenissance of strawberries & coconut, all while retaining a creamy interior. The best.
Cherimoya Mousse
Cherimoya 2ea
Sugar 50g
Water 118g
Cream 60g
Caramelized White Chocolate Sauce
Caramelized White Chocolate Sauce:
Makes roughly 1 cup
White Chocolate Bar 125g
Heavy Cream 1/4 c (80g)
Salt TT
Black Pepper TT
Method:
Making the tart:
For the tart, start off by sifting together all dry ingredients, add to kitchen aid and mix on low speed to evenly combine. Crank up the speed to medium and add in cold butter all at once, continuing to whisk until butter and flour lump together and make small pea shaped balls. At this point, test the dough by squeezing it together, the butter and the flour should be able to form a workable dough that although drier, should be able to hold its shape.
Equipment:
Using a kitchen aid mixer is the most effective way to yield a proper dough but not the only, rumor has it, food processors work as well.
If you find the dough to still be to dry, add a splash of water until you find that it is more manageable. At this point, it is time to portion the dough. Transfer dough to a lightly floured surface. Using a bench scrapper, portion dough into desired weights then form doughs into small disk, I portioned mine 3 ways but you can do it however you like, this portioning allowed me to get roughly 6—7 small 3 1/2 inch tart shells per portion.
Making the tart continued:
Portioning the dough:
at this point, decide on how you want to portion the dough, will you be cooking it all now, or would you like to cook some while saving some for future use.
*dough can be frozen for up to 3 months for fast and last second bake offs.
Allow the dough to rest under refrigeration for at least 1 hour. In the meantime, preheat the oven to 240 F and begin getting together the filling.
*Theses recipes are designed to be followed straight through in the most practical and time saving manners. While the dough rest, the white chocolate will be caramelizing , once finished the oven temperature should be increased to 375 F
Caramelized White Chocolate and Pistachio Filling:
For chocolate sauce, chop up bar into rough quarter sized pieces then place in pre-heated oven. After 10 minutes, remove chocolate from the oven and while using a spatula, smear into a thin paste. Return chocolate to the oven and allow to slowly develop color, roughly 55 minutes. Once golden brown, remove from oven, place into mixing bowl. Place heavy cream in microwave and heat until it begin to simmer, whisk it into chocolate until a smooth sauce is formed. Season with salt and pepper. Increase oven temperature up tp 375 F.
Once sauce cools slightly, mix in with almonds and pistachios until evenly coated. Season with salt and lime juice.
Cherimoya Mousse:
In a small sauce pan, create simple syrup by mixing together sugar and water, allow for it to simmer until all sugar is dissolved, cool down. Using a chefs knife, cut cherimoya directly in half and squeeze out flesh into a bowl. Remove seeds then transfer remaining flesh into blender. Add simple syrup until you are able to blend smoothly. Strain, remove and set aside.
Using a kitchen aid mixer, whip cream until thick. Fold in cherimoya, small amounts at a time, keeping as much air inside as possible. Refrigerate.
Making the tart continued:
Cooking the Tart
After an hour has passed, remove dough from fridge on to lightly floured surface and begin to roll out dough. Line floured tart shells with dough while removing excess dough, scrapping along the sides with a butter knife.
*Chill in freezer for 10 minutes. This will help with shrinking when cooking.
Remove shells from freezer and line with tin foil. Using either uncooked rice or beans, blind bake shells for 20 minutes. Allow to cool completely.
Building the tarts:
place remaining caramelized white chocolate in the bottom of tart shells followed by pistachio filling. Bake for 5 extra minutes.
Assembly:
to assemble the dessert, slightly warm up tart in oven. Remove and place on plate. Spoon mousse directly into center creating a bit of height. Garnish with mint then season with a pinch of finishing salt and a squeeze of lime juice. Serve immediately or store under refrigeration covered. Will hold for up to 1 week.
