Pistachio and orange blossom tart

Ingredients

• 1 disk of white chocolate, 20 cm in diameter

For the ganache

• 1.7 g of gelatin sheets
• 100 g of liquid cream + 80 g very cold
• 45 g of 35% ivory couverture chocolate
• 5 g of orange blossom

For the dough

• 100g butter
• 60 g of egg yolks
• 100 g of icing sugar
• 250 g of T45 flour
• 2 g of salt

For the crunch

• 110 g of 35% white chocolate
• 55 g of pistachio praline
• 135 g of Feuilletine
• 1 g of fleur de sel

For the confit

• 50 g lemon puree
• 50 g orange puree
• 50 g of sugar
• 1/2 vanilla pod
• 4 g of NH pectin

Preparation

1. Prepare the ganache the day before: rehydrate the gelatin in a little cold water. Heat 100g of cream, add the drained gelatin, then pour over the couverture chocolate. Mix well, add 80g of very cold cream. Mix, film on contact and reserve overnight in a cool place. Place the food processor bowl in the refrigerator overnight as well.

2. The same day, take out the butter 2 hours before using it. Cream it with the egg yolks and icing sugar. Add the sifted flour and salt. Mix the ingredients together without overworking the dough. Refrigerate it to firm it up.

3. Preheat the fan oven to 160°/th. 5-6. Take the dough out of the refrigerator, roll it out on a floured work surface and cut out a circle 22 cm in diameter. Place it on the buttered back of an inverted springform pan. Bake for 20 minutes for initial cooking. Unmold the tart base when it is cold.

4. For the crunch: melt the chocolate in a bain-marie, then mix with the praline, the Feuilletine and the fleur de sel.

5. For the confit: in a saucepan, heat the purees, half the sugar and the vanilla seeds over medium heat for 10 to 15 minutes. Mix the rest of the sugar and the pectin, then add the mixture to the pan in the center, mix and cook for 1 minute after boiling. Reserve in the fridge.

6. Whisk the ganache in the cooled food processor bowl with the orange blossom water. Place the tart base in a circle 24 m in diameter, spread the crispy praline, then pipe dots of ganache. Pipe small dots of citrus confit, place 1 disc of white chocolate and enjoy.