Pistachio, raspberry and pomelo tart

Recipe

PISTACHIO, RASPBERRY AND POMELO TART

PISTACHIO SPONGE CAKE

326 g - Almond paste
228 g - Whole eggs
26 g - Flour
2 g - Salt
26 g - Potato starch
26 g - Melted butter
140 g- Pistachio paste
70 g - Raspberry pieces
844 g - Total weight
670 g - Weight for one 40x30 cm tray

PISTACHIO CRUNCH

56 g - Butter
56 g - Icing sugar
14 g - Starch
56 g - Warmtex INGREDIUM
36 g- Pistachio powder
1,2 g - Fleur de sel
51 g- Feuilletine
68 g - White couverture chocolate
50 g - Pistachio paste
42 g - Caramelised pistachios
30 g - Raspberry pieces
460 g - Total weight
100 g - Weight per 14 cm insert

PISTACHIO MASCARPONE CREAM

109 g - Milk
337 g - Cream
1/2 piece - Vanilla pod
49 g - Caster sugar
7,5 g - Pastry cream powder
90 g - Egg yolks
50 g - INGREDIUM gelatin mass
337 g - Mascarpone
100 g - Pistachio paste
1 079 g - Total weight

PINK GRAPEFRUIT MASCARPONE WHIPPED CREAM

547 g - Heavt cream
82 g - Brown sugar
43 g - INGREDIUM gelatin mass
270 g - Mascarpone
1 piece - Pink grapefruit zest
1/2 piece - Melon zest
942 g - Total weight

RASPBERRY CONFIT

192 g - Ponthier Raspberry puree
95 g - Ponthier Raspberry pieces
58 g - Inverted sugar
19 g - Caster sugar
6,5 g - Pectine NHX INGREDIUM
26 g - INGREDIUM gelatin mass
5 g - Ponthier yuzu puree
10 g - Raspberry liqueur
412 g - Total weight
100 g - Weight per 14 cm insert

1.
PISTACHIO SPONGE CAKE
In a food processor, soften the almond paste by gradually adding the eggs. Blend to slightly warm the mixture (40°C). Whisk to emulsify. Add the sifted dry ingredients and finish with the hot melted butter and pistachio paste. Incorporate the raspberry pieces. Spread on a 40 x 30 cm flexipat. Bake at 175°C for 14 minutes in a convection oven. Cut out 10 cm diameter discs. Set aside for assembly.
2.
PISTACHIO CRUNCH
Cream the butter with the icing sugar. Add the starch, Warmtex, and pistachio powder. Stop mixing when the texture resembles a crumble. Spread the mixture on a baking tray lined with Silpain. Bake in a convection oven at 150°C, vent open, for about 25 minutes. Let cool, then blend in a food processor. Melt the white chocolate couverture and mix with the pistachio paste. Combine the blended crumble, crushed fleur de sel, feuilletine, caramelized chopped pistachios, and raspberry pieces. Press the mixture into 14 cm diameter rings. Freeze.
3.
PISTACHIO MASCARPONE CREAM
Heat the cream and milk. Infuse with the split and scraped vanilla pod. Whisk the egg yolks with the caster sugar and cream powder until pale. Cook with the boiling milk and cream mixture. Add the gelatin mass and pour over the mascarpone and pistachio paste. Blend and cool to 4°C. The next day, emulsify with a whisk. Spread over the reconstituted pistachio crumble. Freeze. Unmold by slightly warming the ring. Spray with green velvet using green cocoa butter (ref. 045012).
4.
PINK GRAPEFRUIT MASCARPONE WHIPPED CREAM
Heat half of the liquid cream with the sugars and zest. Infuse for 10 minutes and strain. Add the gelatin mass and pour over the mascarpone and the remaining liquid cream. Reserve in the refrigerator. Prepare this cream at least 12 hours in advance. During assembly, whip to a chantilly consistency.
5.
RASPBERRY CONFIT
In a saucepan, heat the raspberry puree with the raspberry pieces and inverted sugar. Add the caster sugar and Pectin NHX. Bring to a boil and cook for one minute. Add the gelatin mass, yuzu purée, and raspberry liqueur.
6.
ASSEMBLY AND FINISHING
Spray the pistachio crunch bases and pistachio mascarpone cream with green cocoa butter (ref. 045012). Place the pistachio sponge disc with raspberry pieces on top. Arrange fresh raspberries around the edges. Pipe the raspberry confit onto the biscuit. Using a Saint-Honoré piping tip, pipe the grapefruit mascarpone chantilly on top. Decorate with raspberry pieces, crushed pistachios, and chocolate decorations.