Difficulty : medium
Cost : medium
Preparation : 1 hour
+ leave to stand for at least 4 hours
Cooking time: 25 minutes
For a square tart mould
Prepare the chocolate paste the day before.
Prepare the whipped pistachio ganache the day before as well.
The following day, roll out the paste and line your buttered mould with it. Place it in the fridge.
Preheat your oven to 180°C.
Make the creamed pistachio.
Prepare the chocolate ganache.
Place both the bowl and whisk of your mixer in the freezer for a few minutes.
Once the bowl is nice and cold, pour in the pistachio ganache and whip for several minutes. The resulting ganache should be nice and firm, and quite compact.
Immediately decorate your tart however you like using the piping bag or with the help of a spatula.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.