A sophisticated take on a classic tart, featuring a crisp cocoa shortcrust pastry, moist pistachio frangipane, crunchy praliné, smooth milk chocolate ganache, and a light pistachio mousse.
Yields: 10 Servings
Target Tart Ring Size: 20.5 cm diameter, 3.5 cm high (perforated recommended)
DAY ONE: Component Preparation & Assembly (Tart Base)
DAY ONE: Component Preparation & Assembly (Tart Base)1. Cocoa Shortcrust Pastry (Pâte Sablée)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| All-Purpose Flour | 140 g | |
| Almond Flour | 30 g | |
| Icing Sugar (powdered) | 55 g | Sifted |
| Cold Unsalted Butter | 90 g | Cut into small cubes |
| Large Egg (Whole) | 25 g | Equivalent of 1/2 a large egg |
| Cocoa Powder (unsweetened) | 20 g | Sifted |
| Fine Salt | Pinch |
Method
- Prepare Dough: Combine the flour, icing sugar, cocoa powder, salt, and cold cubed butter in a food processor. Process quickly until the mixture resembles coarse breadcrumbs.
- Bind Dough: Transfer the crumbly mixture to a bowl. Add the 25 g of egg and quickly bring the dough together by hand. Caution: Do not knead the dough excessively, as this will develop the gluten and make the base tough.
- Chill and Line: Roll out the dough evenly between two pieces of parchment paper. Refrigerate for a minimum of 1 hour.
- Shape and Pre-bake: Line the 20.5 cm perforated tart ring with the chilled dough. Place the ring on a perforated baking mat (AirMat) or parchment paper. Pre-bake the tart shell for approximately 10 minutes at 175°C.
2. Pistachio Frangipane (Layer 1)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Pistachio Flour (Sub-recipe) | 75 g | Made from roasted pistachios (see instructions below) |
| Raw Marzipan | 60 g | |
| Caster Sugar | 70 g | |
| Soft Unsalted Butter | 50 g | Room temperature, softened |
| Large Egg (Whole) | 50 g | Equivalent of 1 large egg |
| Fine Salt | Pinch |
Method (Pistachio Flour Sub-recipe)
- Roast 75 g of pistachio nuts at 175°C for 5 to 7 minutes. Allow to cool completely.
- Blend the cooled nuts in a small food processor until they form a fine, evenly-textured flour.
Method (Frangipane)
- Cream Base: Beat the softened butter, marzipan, caster sugar, and salt together in a bowl until the mixture is light and fluffy. Stir in the 50 g of egg.
- Combine: Stir in the prepared pistachio flour until just combined.
- Bake: Fill the frangipane evenly into the pre-baked tart shell. Return the tart to the oven and bake for approximately 12 to 15 minutes at 175°C until the frangipane is set and golden.
- Cool: Allow the tart to cool completely on a cooling rack.
3. Pistachio Crunch (Layer 2)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Roasted Pistachio Nuts | 80 g | Split for praliné and chopped nuts |
| Caster Sugar | 70 g | |
| White Chocolate (30-35% cocoa butter) | 80 g | Melted |
Method
- Prepare Caramelized Nuts: Roast the 80 g of pistachio nuts at 175°C for 5 to 7 minutes. Allow to cool.
- Prepare Praliné: Melt the caster sugar into a golden caramel in a saucepan. Stir in the roasted nuts and pour the mixture onto parchment paper. Allow to cool completely and harden.
- Chop and Blend: Put exactly half of the caramelized nuts into an efficient mini chopper/food processor and blend until the mixture turns into a liquid praliné. Finely chop the remaining half of the caramelized nuts.
- Bind Crunch: Gently melt the 80 g of white chocolate. Combine the melted chocolate with the liquid praliné. Stir in the finely chopped caramelized nuts.
- Layer and Chill: Spread the crunch mixture evenly over the cooled frangipane layer in the tart. Place the tart in the refrigerator until the crunch layer is set firm.
4. Milk Chocolate Ganache (Layer 3)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Milk Chocolate (30-35% cocoa solids) | 225 g | Finely chopped |
| Heavy Cream (35% fat) | 103 g | Equivalent of 1 dl |
Method
- Emulsify: Finely chop the milk chocolate and place it in a bowl. Heat the heavy cream in a saucepan until it is steaming and almost boiling. Pour the hot cream over the chocolate.
- Blend: Stir firmly in the center of the mixture with a rubber spatula until the ganache becomes glossy. Hand blend with an immersion blender until perfectly smooth.
- Layer and Chill: Pour the ganache on top of the pistachio crunch layer. Place the tart in the refrigerator overnight. Important: To maintain the crispness of the pastry, slightly uncover the tart (avoiding a tightly sealed container) to prevent moisture accumulation.
DAY TWO: Mousse, Glazing & Finishing
5. Pistachio Mousse (Topping Insert)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 4.4 g | Approximately 2 1/2 sheets, Extra Gold, bloomed |
| White Chocolate (30-35% cocoa butter) | 100 g | Finely chopped |
| Roasted Pistachio Nuts | 80 g | (For paste sub-recipe) |
| Icing Sugar (for paste) | 4.5 g | Equivalent of 1 tsp |
| Neutral Oil (for paste) | 4.5 g | Equivalent of 1 tsp (e.g., sunflower) |
| Heavy Cream (for heating) | 144 g | Equivalent of 140 ml |
| Heavy Cream (for whipping) | 216 g | Equivalent of 210 ml, chilled |
Method (Pistachio Paste Sub-recipe)
- Blend the 80 g of roasted pistachio nuts with 4.5 g of icing sugar and 4.5 g of neutral oil in a mini chopper until a thick, smooth nut butter/paste is formed.
Method (Mousse)
- Bloom and Melt: Soak the gelatin in cold water. Gently melt the white chocolate with the prepared pistachio paste and pour the mixture into a mixing bowl.
- Infuse Cream: Heat the 144 g of heavy cream almost to the boiling point. Remove from heat and whisk in the bloomed gelatin until dissolved.
- Emulsify Base: Pour the hot cream over the chocolate/pistachio mixture while stirring until combined. Allow the mass to cool to lukewarm (approx 28°C).
- Whip and Fold: Whip the remaining 216 g of chilled heavy cream to soft, light peaks. Gently fold the whipped cream into the lukewarm base.
- Set: Pour the mousse into a silicone mold (or springform pan lined with cling film) of 19.5 cm in diameter.
- Freeze: Let the mousse set completely in the freezer overnight.
6. Milk Chocolate Mirror Glaze (Glaçage Miroir)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 7 g | 4 sheets, Extra Gold, bloomed |
| Milk Chocolate (33% cocoa solids) | 100 g | Finely chopped |
| Heavy Cream (35% fat) | 67 g | Equivalent of 65 ml |
| Water | 35 g | Equivalent of 35 ml |
| Caster Sugar | 100 g | |
| Glucose Syrup | 100 g |
Method
- Bloom and Chop: Soak the gelatin in cold water. Chop the milk chocolate finely and place it in a large plastic pitcher.
- Prepare Syrup: In a saucepan, combine the sugar, water, heavy cream, and glucose syrup. Bring the mixture to a rolling boil. Remove from heat and whisk in the bloomed gelatin until dissolved.
- Emulsify Glaze: Pour the hot mixture over the chocolate. Blend with an immersion blender (holding it at an angle to avoid air bubbles) until perfectly smooth.
- Cool and Temper: Cover the surface directly with cling film and allow the glaze to cool to its working temperature of 34°C to 35°C.
- Glaze Mousse: Retrieve the frozen mousse insert from the freezer. Place the mousse on a cooling rack over a tray. Pour the glaze over the mousse. Use two palette knives to clean the excess glaze from the bottom edge.
- Assemble: Carefully place the glazed mousse insert on top of the chilled tart base.
7. Chocolate Spiral & Decoration
| Material | Weight (g) | Notes |
|---|---|---|
| Milk Chocolate (33% cocoa solids) | 200 g | Tempered |
| Edible Flowers | – | For final garnish |
| Glucose Syrup | Small amount | For gluing flowers |
Dimensions (Spiral from Tempered Milk Chocolate)
- Spiral Sheet: 8 cm x 62 cm (for 19.5 cm diameter tart)
Method
- Prepare Spiral: Temper the 200 g of milk chocolate. Spread it onto an acetate sheet cut to the specified dimensions. Allow to set until flexible, wrap around a 19.5 cm form (like a pastry ring), and allow to fully crystallize.
- Final Assembly: Carefully place the finished chocolate spiral around the circumference of the glazed mousse.
- Garnish: Decorate the tart with edible flowers, securing them with a small amount of glucose syrup.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.