You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
Combine white chocolate, pistachio paste, glucose, and salt in a mixing bowl.
Bring heavy cream and vanilla to a boil, and pour over chocolate and other ingredients.
Once completely smooth and homogenized, pour into tart shells and let set.
Strawberry Ganache (disks & filling)
1500 g Valrhona Strawberry Inspiration
875 g Heavy cream
5 g Glucose Syrup
Bring heavy cream to a boil, and pour over chocolate and glucose.
Mix to homogenize.
Pour into silikomart tourbillon molds, and allow to set.
Toasted Milk Ice Cream Base
2484 g Milk
792 g Heavy Cream
340 g Toasted Milk Powder
500 g Sugar
5 g Vanilla Extract
28 g Ice Cream stabilizer powder
240 g Glucose powder
5 g Salt
Bring milk, heavy cream, milk powder and sugar to a boil.
Add the remaining ingredients into the liquid and blend thoroughly with a hand blender.
Strain through the chinois and cool on an ice bath.
Vanilla Sucree Dough
2 lbs Butter
540 g Sugar
3 tsp Salt
15 yolks ( ½ pint pasteurized yolks)
1540 g Cake Flour
2 T Vanilla Paste
Cream butter and sugar to fluffy.
Add yolks and Vanilla.
Add the flour and salt.
Mix until combine.
Assembly and finishing
Fill the pistachio ganache in the chocolate tart shell while the ganache is fluid and warm, and allow it to set in the fridge or freezer until firm.
Unmold the strawberry disk and place it on top of the ganache tart.
Place three chocolate curls onto the top of the strawberry disk.
Cut one fresh strawberry into quarters and lean them on top of the white chocolate curls.
Finish the tart by garnishing with two springs of micro affila cress.