Good morning, today a sweet that I loved, fresh and delicate taste: tart with caramelized peaches and cream pudding with Pistachio. This dessert combines two traditional dessert of Italian pastry: one spoon, panna cotta and one dry, the tart. On the other hand, the PIES They are among the most favorite desserts ever, most versatile and simple to prepare. On the website you find different and even on my YouTube channel, starting with the Crumbled ricotta up to the GRANDMOTHER CAKE WITH CREAM AND PINE NUTS.
Peaches, But if you want you can also use apricots, give the tart a pleasant acidity and a slightly caramelized together. The panna cotta with pistachios is soft, delicate, creamy and fresh. The inspiration, you've already figured out, is Sicilian: Etna peaches and pistachios are always present in my kitchen.
The tart with caramelized peaches and pistachio panna cotta is a very sweet summer, that you can prepare in advance and that you kept in the fridge for 3-4 days without any problem. For the panna cotta, I give you as always both doses with the gelatin with agar agar, you need to dissolve in cold in the liquid and then bring it to a boil..
You can also make a chocolate panna cotta instead of pistachio, by dissolving 50 grams of unsweetened cocoa in milk and adding to the doses 30 grams of sugar. We match it with this sweet Malvasia delle Lipari Dop, of Wineries Cham. In short, unleash the imagination and also try to have a look at all my RECIPES DESSERT WITH PEACHES . Have a good day!
Doses for a tart of 22-24 centimeters in diameter:
250 grams of pastry, for the pastry recipe please click here
FOR COOKED CREAM PISTACHIO:
300 ml cream
100 ml whole milk
70 grams of sugar
6 grams of gelatine sheets (or one gram of agar agar)
120 grams unsalted pistachios and roasted pistachio pasta or not neutral
40 grams of chopped pistachios
MADE FOR THE PEACH:
grated rind of half a lemon, organic
the juice of half a lemon
40 grams to tablespoons brown sugar or granulated sugar
granulated pistachio, to taste
Prepare the pastry for the tart with pistachio panna cotta and peaches according to the recipe that you find here. Once ready, store it in the refrigerator for at least an hour. Grease and flour your cake pan and cover it with the pastry, spreading it with a rolling pin to a thickness of about half a centimeter. Cover the shortbread with a sheet of baking paper and put a handful of legumes inside to prevent it from lifting up in cooking. Place the pastry in the fridge again for 15-30 minutes. Preheat the oven to 180 degrees and, Once it's at room temperature, Bake the pastry in white for 20-30 minutes, until is golden. I suggest you remove the beans and the parchment paper in the last minutes of cooking, so that the bottom bake perfectly. Remove from oven and allow to cool completely.
Caramelized peaches: Peel the peaches, delete the crux, cut them into small pieces and FRY in a pan with the sugar and lemon juice, until slightly caramelized. Allow to cool the peaches in a colander, so that they lose excess water. Once cold, arrange them on the pastry base so that it is evenly covered. I suggest crush the peaches with the back of a spoon, to create a compact surface.
For the panna cotta with pistachio: put the gelatine in cold water for 15 minutes. Meanwhile, put in a casserole, pistachio and neutral caster sugar dough, mix well, then add the warm milk little by little, in order to obtain a homogeneous mixture. Pour the remaining milk and cream, then lemon zest finely grated and chopped pistachios. Cook, over low heat, the mixture of cream and pistachio, stirring constantly. When it is almost to a boil, Add the isinglass well squeezed. Stir for a few seconds until complete dissolution of gelatin. Pour the mixture into a bowl. Allow to cool until the temperature. Once the panna cotta is at room temperature, pour it inside the shortcrust shell, above the layer of caramelized peaches. Put the tart in the refrigerator over night, so it has time to harden.
Decoration: decorate the surface of cake with chopped pistachios or the way you like. Keep the tart with pistachio panna cotta and peaches in the refrigerator. I recommend keeping the cake for 15 minutes at room temperature before tasting. Bon appétit!
MATCHING: What could be better than a Sicilian wine for this well-balanced dessert, among the fat component and the sour. Let's look at the Aeolian Islands, in the cellars Cham (Isola di Salina), that produce this extraordinary Malvasia delle Lipari Dop, produced with grapes malvasia and black currants. The wine is called Nurah: Apricot, honey and eucalyptus are the scents that gives this passito from volcanic soils. The palate is hot, harmonious and structured. Best served at around 16-18° c.