White Chocolate Tart, pistachio and lemon. A creative tart with ingredients typical of the Sicilian pastry. You like the pistachio? I love it, you will have understood since weeks I am churning out sweet and salted pistachio recipes. Obviously I use to Bronte and I suggest you do the same, not only because Sicilian, and so parochial, but because it is really excellent. We come to us: This tart is irresistible. The crispy pastry shell, and the soft stuffing made of white chocolate, Bronte pistachio cream and lemon, that gives a touch of acidity and freshness, make it perfect to be served after a meal, with a coffee, or as a delicious snack in the afternoon. The implementation is very simple, making mistakes is impossible, but you absolutely need an absolute quality pistachio cream, otherwise the result will not be what you expect. I used a neutral cream pistachio, one that is used in pastry, but you can also use an already sweetened cream or, choice consigliatissima, simply buy the natural pistachio nuts and crush them in a mortar or processing them, in order to obtain a pistachio paste without adding sugar, I saw that white chocolate is sweet enough. While you're at, have a look at all my RECIPES OF PIES, simple or creative, rustic or refined. At this point I wish you good day!
WHITE CHOCOLATE TART, LEMON AND PISTACHIO OF BRONTEPrint This
- Doses for a cake of approximately 24 cm in diameter:
- 300 grams of pastry (for the recipe, please click here)
- 350 grams of white chocolate
- 200 ml of cream
- grated rind of one lemon organic
- 150 grams of pasta (semis) of pistachio or 200 grams of unsalted pistachio
- a pinch of fine salt
- FOR DECORATION:
- pistachios, to taste
- chopped pistachios, to taste
- organic lemon zest, to taste
- 50 grams of white chocolate
To make the tart with white chocolate, lemon and pistachio, you have to prepare the pastry by following the instructions found here, grease and flour a baking pan for pies with opening bottom or zipper closure (I used a rectangular, but it should be fine even round or square). Roll out the dough on the work plan lightly floured work, at a thickness of 3-5 mm, then coat the pan with the pastry. Prick the bottom, cover with parchment paper and sprinkle a few handful of dried vegetables. Refrigerate for 30 minutes.
Preheat the oven at 180 degrees, then cook the pastry shell for 20 minutes. Remove the beans and the parchment paper and cook for a few minutes, until the pastry is golden. Remove from oven and allow to cool completely.
For the pistachio cream of Bronte: chop the white chocolate. Put it in a bowl, Add pasta (or semis) pistachios and a pinch of salt. Pour the cream into a saucepan and bring to a boil, then pour it boiling over the chocolate and stir with a spatula until a smooth cream, No lumps of chocolate. Once ready, Add the grated lemon rind. When the cream will be tepid, pour into pastry shell and refrigerate for at least 6 hours or (better yet) all night, so that the cream hardens completely.
If you do not find the neutral pistachio paste, you can crush in a mortar or blend 200 grams of pistachio, Obviously unsalted, until reduced cream. Do not worry if the cream prepared with pistachios will not be perfectly homogeneous and smooth.
For decoration, melt white chocolate in a double boiler and let it trickle over the tart, with a spoon. Sprinkle with the chopped pistachios. Garnish with some pistachio and some’ lemon peel. Bon appétit!
THE PAIRING: Grapes Glera, Verdiso and Boschera, grown in three municipalities in the province of Treviso, give rise to a sweet wine among the more details of the Italian panorama: the Torchiato di Fregona. Belongs to the denomination Colli di Conegliano Docg, is a golden wine, lively, with aromas of ripe fruit and dried fruit. Apricot, honey, figs and citrus flavor characteristics. It is produced by Cantina di Fregona and it's called Piera Dolza, which in local dialect means the sandstone that makes up the famous caves of Lake Barcis.