Pistachio, mango and jasmine tart
FOR THIS RECIPE
- Preparation: 35 minutes – Cooking: 17 minutes
- To start the day before
1/ For the pistachio dacquoise biscuit
- 100 g white or grey ground almonds
- 75 g icing sugar
- 15 g T55 flour
- 120 g egg white (about 4 whites)
- 30 g caster sugar
- Chopped peeled pistachios
- Icing sugar for finishing
Mix and sift together the ground almonds, icing sugar and flour. Whisk the egg whites with the caster sugar. Be careful not to over-whisk the egg whites. This will ensure an optimal mixture and the proper “soft peak” texture: when you lift the whisk out, the whites will form a peak that droops.
Take a baking tray covered with a sheet of baking parchment or silicone mat. Place an ungreased 22 cm diameter, 5 cm deep tart ring on top. Take a piping bag with a no. 10-12 plain nozzle, and pipe teardrops around the edge of the ring, then in the base. Sprinkle with chopped pistachios, then dust with icing sugar.
Place in a 210 °C preheated oven, then reduce the temperature to 180 °C and bake for about 17 minutes. Remove from the oven and allow to cool. Remove the biscuit from the tart ring using a paring knife, keeping it tight against the ring.
2/ For the mango decoration
- 1 very ripe mango
Cut the mango in two along the stone. Remove the skin and take out the flesh. Cut a disk measuring 3 to 4 cm in diameter from one of the slices of mango, using a pastry cutter. Cut the rest of the mango into small dice to make a brunoise. Spread the mango brunoise over the base of the pistachio dacquoise biscuit.
3/ For the jasmine chantilly
- 400 g whipping cream
- 12 g loose jasmine tea
- 80 g mascarpone
- 40 g icing sugar
The night before, make a cold infusion. To do that, mix the cream with the jasmine tea and leave to infuse in the refrigerator overnight.
When ready to prepare, strain the cream, then add the mascarpone and icing sugar. Whip the cream using an electric whisk or stand mixer. Be careful not to whip it too stiffly; the stiffer it is, the more likely it is to “split” when you work with it.
Using a piping bag fitted with a saint-honoré nozzle, pipe the chantilly cream onto the gâteau, working from the edge to the middle. Place the mango disc in the centre.
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