Serves 6
Directions
- 1Pipe lemon mousse into the silicone mold cavities.
- 2Place vanilla sponge circles on top of the piped lemon mousse in the molds.
- 3Unmold the frozen lemon mousse domes from the silicone mold.
- 4Glaze the frozen lemon mousse domes with yellow glaze.
- 5Trim the excess tart dough from the tart rings using a knife.
- 6Bake the tart shells until golden brown.
- 7Pipe pistachio ganache into the baked tart shells.
- 8Spread the pistachio ganache evenly in the tart shells.
- 9Place the glazed lemon mousse dome on top of the pistachio ganache-filled tart shell using a toothpick.
- 10Decorate the sides of the tart with chopped pistachios.
- 11Add a small piece of gold leaf on top of the lemon mousse dome.
- 12Add small edible flowers to the tart as decoration.
- 13Show the finished lemon pistachio tart on a marble board.
- 14Cut one tart in half to show the inner layers of vanilla sponge, pistachio ganache, and lemon mousse.
Ingredients
- 40 g Egg yolks
- 15 g Honey
- 70 g Egg whites
- a pinch Salt
- 35 g Sugar
- 30 g Cake flour
- 12 g Canola oil
- 3 g Vanilla extract
- 50 g Lemon juice
- 55 g Sugar
- 1 lemon Lemon zest
- 50 g Egg
- 20 g Egg yolk
- 1.5 sheets Gelatin
- 35 g Unsalted butter
- 170 g Heavy cream 35%
- 125 g Unsalted butter
- 60 g Powdered sugar
- 25 g Egg
- 3 g Vanilla extract
- 190 g All-purpose flour
- 70 g White chocolate
- 28 g Heavy cream 35%
- 14 g Pistachio paste 100%
- 30 g Water
- 90 g Sugar
- 90 g Glucose syrup
- 60 g Heavy cream 35%
- 4 Gelatin sheets
- 90 g White chocolate
- Pistachios
Equipment
Silikomart SF002 moldtart ringspiping bagknifetoothpickmarble boardbaking sheetcooling rack
Tips
- Bake vanilla sponge at 375°F (190°C) for 8–9 min.
- Bake tart shell at 350°F (175°C) for 14–15 min.
- Time may vary depending on your oven & dough thickness.
- Use about 18g of pistachio ganache per tart.
- The lemon mousse fills 6 cavities of the Silikomart SF002 mold.
- Used 8cm tart rings.
- Decorate the tart with edible flowers for presentation.
- Decorate the tart with gold leaf for presentation.
- Decorate the tart with chopped pistachios for presentation.
- Use a toothpick to place the lemon mousse on the tart crust.
- Use a knife to remove excess tart dough from the mold.
- Glaze can be made with glucose syrup or corn syrup.
- For the pistachio ganache, use Callebaut W2 white chocolate.
- The gelatin sheets for the glaze weigh 8g total.
- The tart shell recipe uses half an egg (25g).
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