Lemon Pistachio Tart

Serves 6
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Directions

  1. 1Pipe lemon mousse into the silicone mold cavities.
  2. 2Pipe lemon mousse into the silicone mold cavities.
  3. 3Pipe lemon mousse into the silicone mold cavities.
  4. 4Place vanilla sponge circles on top of the piped lemon mousse in the molds.
  5. 5Place vanilla sponge circles on top of the piped lemon mousse in the molds.
  6. 6Place vanilla sponge circles on top of the piped lemon mousse in the molds.
  7. 7Unmold the frozen lemon mousse domes from the silicone mold.
  8. 8Unmold the frozen lemon mousse domes from the silicone mold.
  9. 9Unmold the frozen lemon mousse domes from the silicone mold.
  10. 10Glaze the frozen lemon mousse domes with yellow glaze.
  11. 11Glaze the frozen lemon mousse domes with yellow glaze.
  12. 12Glaze the frozen lemon mousse domes with yellow glaze.
  13. 13Trim the excess tart dough from the tart rings using a knife.
  14. 14Trim the excess tart dough from the tart rings using a knife.
  15. 15Trim the excess tart dough from the tart rings using a knife.
  16. 16Bake the tart shells until golden brown.
  17. 17Bake the tart shells until golden brown.
  18. 18Bake the tart shells until golden brown.
  19. 19Pipe pistachio ganache into the baked tart shells.
  20. 20Pipe pistachio ganache into the baked tart shells.
  21. 21Pipe pistachio ganache into the baked tart shells.
  22. 22Spread the pistachio ganache evenly in the tart shells.
  23. 23Spread the pistachio ganache evenly in the tart shells.
  24. 24Spread the pistachio ganache evenly in the tart shells.
  25. 25Place the glazed lemon mousse dome on top of the pistachio ganache-filled tart shell using a toothpick.
  26. 26Place the glazed lemon mousse dome on top of the pistachio ganache-filled tart shell using a toothpick.
  27. 27Place the glazed lemon mousse dome on top of the pistachio ganache-filled tart shell using a toothpick.
  28. 28Decorate the sides of the tart with chopped pistachios.
  29. 29Decorate the sides of the tart with chopped pistachios.
  30. 30Decorate the sides of the tart with chopped pistachios.
  31. 31Add a small piece of gold leaf on top of the lemon mousse dome.
  32. 32Add a small piece of gold leaf on top of the lemon mousse dome.
  33. 33Add a small piece of gold leaf on top of the lemon mousse dome.
  34. 34Add small edible flowers to the tart as decoration.
  35. 35Add small edible flowers to the tart as decoration.
  36. 36Add small edible flowers to the tart as decoration.
  37. 37Show the finished lemon pistachio tart on a marble board.
  38. 38Show the finished lemon pistachio tart on a marble board.
  39. 39Show the finished lemon pistachio tart on a marble board.
  40. 40Cut one tart in half to show the inner layers of vanilla sponge, pistachio ganache, and lemon mousse.
  41. 41Cut one tart in half to show the inner layers of vanilla sponge, pistachio ganache, and lemon mousse.
  42. 42Cut one tart in half to show the inner layers of vanilla sponge, pistachio ganache, and lemon mousse.

Ingredients

  • 40 g Egg yolks
  • 40 g Egg yolks
  • 40 g Egg yolks
  • 15 g Honey
  • 15 g Honey
  • 15 g Honey
  • 70 g Egg whites
  • 70 g Egg whites
  • 70 g Egg whites
  • a pinch Salt
  • a pinch Salt
  • a pinch Salt
  • 35 g Sugar
  • 35 g Sugar
  • 35 g Sugar
  • 30 g Cake flour
  • 30 g Cake flour
  • 30 g Cake flour
  • 12 g Canola oil
  • 12 g Canola oil
  • 12 g Canola oil
  • 3 g Vanilla extract
  • 3 g Vanilla extract
  • 3 g Vanilla extract
  • 50 g Lemon juice
  • 50 g Lemon juice
  • 50 g Lemon juice
  • 55 g Sugar
  • 55 g Sugar
  • 55 g Sugar
  • 1 lemon Lemon zest
  • 1 lemon Lemon zest
  • 1 lemon Lemon zest
  • 50 g Egg
  • 50 g Egg
  • 50 g Egg
  • 20 g Egg yolk
  • 20 g Egg yolk
  • 20 g Egg yolk
  • 1.5 sheets Gelatin
  • 1.5 sheets Gelatin
  • 1.5 sheets Gelatin
  • 35 g Unsalted butter
  • 35 g Unsalted butter
  • 35 g Unsalted butter
  • 170 g Heavy cream 35%
  • 170 g Heavy cream 35%
  • 170 g Heavy cream 35%
  • 125 g Unsalted butter
  • 125 g Unsalted butter
  • 125 g Unsalted butter
  • 60 g Powdered sugar
  • 60 g Powdered sugar
  • 60 g Powdered sugar
  • 25 g Egg
  • 25 g Egg
  • 25 g Egg
  • 3 g Vanilla extract
  • 3 g Vanilla extract
  • 3 g Vanilla extract
  • 190 g All-purpose flour
  • 190 g All-purpose flour
  • 190 g All-purpose flour
  • 70 g White chocolate
  • 70 g White chocolate
  • 70 g White chocolate
  • 28 g Heavy cream 35%
  • 28 g Heavy cream 35%
  • 28 g Heavy cream 35%
  • 14 g Pistachio paste 100%
  • 14 g Pistachio paste 100%
  • 14 g Pistachio paste 100%
  • 30 g Water
  • 30 g Water
  • 30 g Water
  • 90 g Sugar
  • 90 g Sugar
  • 90 g Sugar
  • 90 g Glucose syrup
  • 90 g Glucose syrup
  • 90 g Glucose syrup
  • 60 g Heavy cream 35%
  • 60 g Heavy cream 35%
  • 60 g Heavy cream 35%
  • 4 Gelatin sheets
  • 4 Gelatin sheets
  • 4 Gelatin sheets
  • 90 g White chocolate
  • 90 g White chocolate
  • 90 g White chocolate
  • Pistachios
  • Pistachios
  • 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).
Lemon Pistachio Tart | Clip Recipe