Equipment
- Mixing Bowl
- Stovetop
- Rubber Spatula
- Silikomart Tourbillon Molds
- Hand Blender
- Sieve
- Large Bowl (for ice bath)
- Ice (for ice bath)
- Stand Mixer (optional)
- Refrigerator (or freezer)
Ingredients
Pistachio Ganache
- 1500 g Valrhona Ivoire 35% White Couverture Chocolate Feves
- 375 g Pistachio Paste
- 30 g Allez Belgian Glucose Syrup
- 3 g Salt
- 1500 g Heavy Cream
- 12 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
Strawberry Ganache (disks & filling)
- 1500 g Valrhona Strawberry Inspiration Couverture Feves
- 875 g Heavy Cream
- 5 g Allez Belgian Glucose Syrup
Toasted Milk Ice Cream Base
- 2484 g Milk
- 792 g Heavy Cream
- 340 g Toasted Milk Powder
- 500 g Granulated Sugar
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Extract
- 28 g Ice Cream Stabilizer Powder
- 240 g Glucose Powder
- 5 g Salt
Vanilla Sucree Dough
- 2 lbs Butter
- 540 g Granulated Sugar
- 3 tsp Salt
- 15 g Egg Yolks
- 1540 g Cake Flour
- 2 tbsp Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
Instructions
Pistachio Ganache
- Combine 1500 g Valrhona Ivoire 35% White Couverture Chocolate Feves, pistachio paste, 30 g Allez Belgian Glucose Syrup, and salt in a mixing bowl.
- Bring heavy cream and 12 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste 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)
- Bring heavy cream to a boil, and pour over 1500 g Valrhona Strawberry Inspiration Couverture Feves and 5 g Allez Belgian Glucose Syrup.
- Mix to homogenize.
- Pour into silikomart tourbillon molds, and allow to set.
Toasted Milk Ice Cream Base
- Bring milk, heavy cream, milk powder and sugar to a boil.
- Add 5 g Prova Gourmet Madagascar Bourbon Vanilla Extract to the remaining ingredients into the liquid and blend thoroughly with a hand blender.
- Strain through the sieve and cool on an ice bath.
Vanilla Sucree Dough
- Cream butter and sugar to fluffy.
- Add yolks and 2 tbsp Prova Gourmet Madagascar Bourbon Vanilla Bean Paste.
- Add the flour and salt, and mix until combined.
Assembly & 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.Enjoy!