★Online Classes★
For more online classes please visit: https://hanbitcho.com/course/

0:00 Intro
1:17 Structure
2:21 Pistachio Almond Cream
3:23 Baking Pistachio Almond Cream
3:48 Pistachio Whipped Ganache
5:11 Cherry Confit
7:21 Assembly
7:44 Red Mirror Glaze
8:25 Red Cherry Dome
8:53 Whipping the Pistchio whipped ganache
9:51 THE PIPING - HIGHLIGHT
11:13 Conclusion

This is my signature tart – quite a lot of technique in a single tart!

▶Pistachio Tart◀

The below recipe is for one tart of 16cm diameter!

There are essentially 5 components to this tart.
a) Tart Shell
b) Pistachio Almond Cream
c) Pistachio Whipped Ganache
d) Cherry Confit
e) Red Mirror Glaze

Here we go!

a) Tart Shell
Please refer to my previous upload on how to make a tart shell. A tip here is to slightly undercook the tart shell (2~3mins less than usual) because you're going to bake it again with the almond cream. Here is the link!
   • Foolproof Tart Shell Masterclass | Ta...  

b) Pistachio Almond Cream
Butter 28g
Powdered Sugar 28g
Almond Powder 28g
Eggs 25g
Pistachio Paste 28g (store-bought)

① All ingredients at room temp (20~22°C)
② Lightly beat butter.
③ Mix in the powdered sugar, almond powder.
④ Add the eggs in 3~4 additions.
⑤ Mix in the pistachio paste.
⑥ Store it in the fridge overnight and use it the next day.

c) Pistachio Whipped Ganache
Heavy Cream 140ml
Corn syrup/Glucose 7g
White Chocolate 35g
Gelatin 1g
Pistachio Paste 35g

① Bloom gelatin in cold water.
② Heat up the heavy cream and glucose to 50°C
③ Melt the white chocolate to 50°C.
④ Add everything together +blend.
⑤ Squeeze the bloomed gelatin and add that in. Blend.
⑥ Add pistachio paste + blend again.
⑦ Store it in the fridge overnight and use it the next day.

d) Cherry Confit
Amarena Cherry syrup 46g
Morello Cherry puree 138g
Sugar 23g
Pectin NH 3g
Lemon juice 3.5g
Gelatin 3g
Kirsche 4g (optional)

① Bloom gelatin in cold water.
② Heat up the cherrie syrup/puree and add the sugar/pectin mixture at 40°C
③ Once it starts boiling leave it to boil for 1~1.5mins.
④ Add lemon juice, mix and turn off the heat.
⑤ Squeeze the bloomed gelatin, add it in and blend everything. Add in the kirsche as well
⑥ Pour it into a semi-sphere silicon mould (silikomart SF005) and freeze it completely. Store the rest in the fridge.

e) Red mirror glaze
Valhrona Absolu Cristal 120ml
Water 40ml
Red food colouring

1. Heat up Absolu Cristal and water.
2. Add food colouring and strain it.
3. Use it around 60°C.

BTW, you can also make the Mirror Glaze (Absolu Cristal) from scratch! Here's the video:    • How to make a shiny glossy glaze | Ne...  

▶Assembly◀
1. Add the pistachio almond cream to the tart shell and bake it at 160°C for 12~15mins.
2. Once it cools down, fill it in with the leftover cherry confit.
3. Take out the frozen semi-sphere from the silicon mould and dip it in red mirror glaze. Place it at the centre of the tart.
4. Whip the pistachio whipped ganache and pipe it.
5. Decorate it with pistachios.

▶How to store◀
Store in fridge – this tart would be good up to 3 days.

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★My Ingredients★
Dark Couverture Chocolate: https://amzn.to/3nmcJxJ
White Couverture Chocolate: https://amzn.to/3Gf8zQU
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc
Snow Sugar: https://amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer

★Instagram★
  / sugarlane.korea  

★Online Classes★
For more online classes please visit: https://sugarlane.kr/english

★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd

#pistachiotart #tart #cherrytart #sugarlane #조한빛 #슈가레인