Raspberry Pistachio Tart

1. Soak the gelatin in cold water. 2. Melt the white chocolate in the microwave. 3. Heat 100g of heavy cream. 4. Make an emulsion by pouring the hot cream over the white chocolate in three additions, stirring well each time. 5. Add the drained gelatin and mix well. 6. Add the remaining cold cream and cold whole milk. 7. Incorporate the homemade pistachio praline. 8. Pour the mousse into the dome mold (19 cm). 9. Freeze overnight.

1. In a stand mixer fitted with the paddle attachment, mix the softened butter with powdered sugar until creamy. 2. Add the pistachio powder, vanilla pinch, and salt. Mix. 3. Add the egg and mix until fully incorporated. 4. Add the flour and mix just enough to form a homogeneous dough. 5. Roll out the dough to 2mm thickness between two sheets of parchment paper and refrigerate for 30 minutes. 6. Line a 19cm tart ring with the dough and trim the excess. 7. Prick the base with a fork and refrigerate for 45 minutes. 8. Blind bake at 160°C for 15 minutes. 9. Let cool and brush with the egg wash (egg yolk + cream). 10. Bake for another 10-15 minutes at 160°C until golden brown. Note: If your kitchen is warm, prepare the dough the day before and refrigerate overnight.

1. Melt the white chocolate in a bain-marie. 2. Add the pistachio praline and mix. 3. Add the crushed crispy crêpes dentelles and mix. 4. Spread the crunch over the pistachio tart base. 5. Let set in the refrigerator for 30 minutes.

1. Gently cook the raspberries until they turn into a coulis. 2. Mix the sugar and pectin together. 3. Add the sugar-pectin mixture to the raspberries. 4. Heat until it reaches a boil. 5. Let cool slightly. 6. Spread the confit over the tart base. 7. Refrigerate for 30 minutes to set.

1. Soak the gelatin in cold water. 2. In a bowl, place the white chocolate and heavy cream. 3. In a saucepan, heat water, glucose, and sugar to 103°C. 4. Pour the hot syrup over the chocolate-cream mixture. 5. Add the drained gelatin and pistachio praline. 6. Blend with an immersion blender, avoiding incorporating air. 7. When the glaze reaches 35-38°C, remove the frozen pistachio dome from the freezer. 8. Place the dome on a wire rack and glaze it. 9. Carefully place the glazed dome on top of the tart. 10. Decorate the tart’s edge with halved fresh raspberries. 11. Let thaw in the refrigerator for 2-3 hours before serving.