Raspberry Pistachio Tart

 

I present you a Raspberry Pistachio Tart that has a pistachio praline base, followed by a pistachio sponge layer soaked with some raspberry syrup, and we have raspberry puree with fresh raspberries and white chocolate ganache monte.

Taste 8/10: More of the pistachio praline present would have been excellent.

Visuals 7.5/10: New piping techniques and a small freezer made this a touch challenging to execute visually flawlessly.

Sequence of Tart Layer:

-Tart Casing 

- Pistachio Praline

- Pistachio Sponge Cake

- Raspberry Soup 

- Raspberry Puree with fresh raspberries

- Vanilla cream

Pastry Shell:

-200 g flour

- 50g egg yolks 

- 110g icing sugar

- 100 g butter 

- Pinch of salt

- Lemon zest

Raspberry Soup:

-500g raspberries

- 195 caster sugar

- Vanilla bean

Raspberry Puree:

-250g raspberry puree

- 100g caster sugar

- Agar Agar

- Gelatine sheet

- Lemon juice

- Fresh raspberries

Vanilla Cream Cream:

-300g milk

- 170g heavy cream

- Four egg yolks

- 110g finely chopped white chocolate

- Cornstarch

- Gelatin sheet

- 50g sugar

- Vanilla pod

Pistachio Sponge Cake:

-Pistachio Praline

- Eggs

- Salt

- Flour

- Oil

- Sugar

- Milk

Pistachio Praline:

-Pistachios

- Sugar