Chocolate and Pistachio Tart

Directions

• Chocolate Sablé Tart Shell
• In a large bowl, combine all the dry ingredients.
• Incorporate cold butter into flour mixture quickly to create the desired crumbly, sand-like texture (rubbing method).
• Add the beaten egg and knead gently until a smooth, cohesive dough forms. Do not overwork.
• Roll out the dough into a flat rectangle with 3 mm thickness and wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
• Take out the dough from the fridge.
• Portion the dough according to the size and shape of your tart molds (I used 10 cm tart molds).
• When you are done with portioning, place the dough into your molds (If it is softened, refrigerate again for 30 minutes).
• After preparing the tart shells, refrigerate or freeze them, as they need to be ice-cold and fully firm before baking.
• Preheat the oven to 165°C (fan-forced) or 180°C (conventional).
• Dock the tarts with a fork before going into the oven.
• Since frangipane is used in this recipe, the tart shells are baked twice. Please follow the steps below:
  > Bake the empty tart shells for 6 minutes (if using a large tart tin instead of tartlets, bake for 15 minutes).
  > Remove the tarts from the oven, fill them with praline and frangipane, then return to the oven and bake for an additional 7 minutes (if using a large tart tin, bake for 8–10 minutes).
  Also see notes below.
• Pistachio Praliné
• Prepare the caramel: In a medium saucepan, melt granulated sugar over medium heat. Stir occasionally until it turns a deep amber color. Be careful not to burn it (see notes below).
• Add the pistachios: Carefully stir in the toasted pistachios, coating them evenly with the caramel (keep in mind: caramel is extremely hot!). Work quickly before caramel sets.
• Cool the mixture: Spread the caramel-coated pistachios onto a silicone baking mat (Silpat) or a parchment-lined tray. Allow it to cool completely.
• Process into praline paste: Transfer the cooled mixture to a food processor or blender. Blitz until it forms a smooth, creamy paste. Stop occasionally to scrape the sides for an even texture.
• Frangipane
• Melt the butter either in the microwave or over a bain-marie.
• Stir in the sugar, almond flour, flour, and eggs.
• Refrigerate for a minimum of 30 minutes before using.
• Croustillant
• Melt the chocolate and praline together over a double boiler or in short intervals in the microwave, stirring until smooth.
• Fold in the feuilletine gently to retain its crispness.
• Spread the mixture evenly between two sheets of parchment paper and roll out to the desired thickness.
• Refrigerate for at least 1 hour, or until completely firm.
• Take out and portion for your tart molds, the refrigerate again until it is time to build the tart.
• Pistachio Cremeux
• Bloom gelatin in cold water (or hydrate powdered gelatin with 30 g cold water) and set aside. Ensure it fully softens before use.
• In a saucepan, gently heat the milk and cream to 80–85 °C. Avoid boiling, as this can affect the texture of the final crèmeux.
• Whisk egg yolks and sugar together in a separate bowl until smooth and slightly pale.
• Temper the yolks: Gradually add the hot milk-cream mixture to the yolks, whisking constantly to prevent curdling. Return the mixture to the saucepan.
• Cook the custard: Stir continuously over medium heat until the mixture reaches 82–84 °C and lightly coats the back of a spatula. Do not overcook, or it will curdle (see notes below).
• Remove from heat, add the softened gelatin, and stir until fully dissolved.
• Strain the hot custard over the pistachio praline to ensure a smooth, lump-free texture.
• Use an immersion blender to combine until silky smooth. Avoid whipping air into the mixture to maintain a dense, creamy texture.
• Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for 6–12 hours to fully set before piping or serving.