Mint Pistachio Tart
There’s two things that I love a bit too much in pastry – pistachio and praline. I always fall for these two flavors, regardless of what dessert it is. It could be a cake, it could be an ice cream (oh my, ice cream!) or it could be a tart, it really doesn’t matter as long as I get to taste the intense aroma of pistachio and see its beautiful green color. I love pistachio combined with orange, with raspberry, strawberries, lemon or kalamansi, but here it is combined with a touch of mint as well. Now, I am not a huge fan of mint, but I am not one to say no either, so I began to use it a bit more in my desserts, I really want to learn to dose it properly, to love it, to enjoy it. For now though, it’s just fresh mint leaves and I don’t think it will ever be anything else. Any other mint flavor that doesn’t come from natural sources makes my taste buds cringe. So I give you this refreshing, creamy mint pistachio tart, a beauty from every point of view!
This mint pistachio tart is not your usual tart as you can see in the pictures. It’s more of a modern tart, comprising of layers of sable Breton, mint cremeux, pistachio chantilly and plenty of fresh berries to bring everything together. A slice of this tart is a joy in itself! So delicious, so packed with flavor!
Mint Pistachio Tart
Ingredients
Sable Breton:
- 60 g egg yolks
- 140 g white sugar
- 150 g butter (room temperature)
- 2 g saly
- 200 g all-purpose flour
- 17 g baking powder
Mint cremeux:
- 250 ml heavy cream
- 60 g egg yolks
- 25 g white sugar
- 3 g gelatin + 15ml cold water
- 185 g white chocolate
- 5 g fresh mint leaves
- 1 teaspoon vanilla extract
Pistachio cream:
- 300 ml milk
- 60 g egg yolks
- 100 g white sugar
- 30 g cornstarch
- 3 g gelatin +15ml cold water
- 30 g pistachio paste
- 1 teaspoon vanilla extract
- 150 ml heavy cream (whipped)
Decor:
- Fresh berries (mint leaves, pistachio)
Instructions
Sable Breton:
- Sift the flour with the salt and baking powder.
- Mix the egg yolks with the sugar until pale and light.
- Stir in the butter followed by the flour.
- Roll a 1.5cm thick sheet between two sheets of baking paper.
- Freeze the dough then use two tart rings to cut two discs of dough. Keep the rings around the dough.
- Bake at 175C for 25 minutes or until golden brown.
- Allow to cool down in the ring.
Mint cremeux:
- Bloom the gelatin in cold water.
- Heat the cream in a small pot.
- Mix the egg yolk with the sugar. Pour the cream in a steady stream then place back on heat and cook until 82C.
- Remove from heat and stir in the gelatin.
- Pour over the chocolate.
- Add the mint and blend well.
- Allow the cremeux to cool down in a bowl then spoon into a pastry bag and pipe it on the center of the sable Breton, leaving the edges clear so you can still see the sponge.
- Place in the fridge.
Pistachio cream:
- Bloom the gelatin in cold water.
- Heat up the milk in a pot.
- Mix the egg yolks with the sugar until creamy. Add the cornstarch.
- Pour in the milk in a steady stream, then place back on heat and cook until thickened.
- Remove off heat and add the gelatin.
- Allow to cool down in a bowl.
- Mix again until creamy then add the pistachio paste and whipped cream.
- Spoon in a pastry bag and pipe over the mint cremeux.
- Decorate the tart with fresh berries and mint leaves.
Equipment
- Mixer
- Baking oven
- Cake ring
- Tray
- Baking paper
- Spatulas and bowls
- Rolling Pin
- Freezer
- Hand blender
- Fridge
- Piping bag
- Round pastry nozzle
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