California Pistachio Meringue Tart

 

meringue tart

Yield

2-4

Ingredients

Mousse:

Ingredients

Metric Grams

Metric High-Volume

Raspberry puree

120 g

1200 g

 

Sugar

31 g

310 g

 

Gelatin

15 g

150 g

 

Whipping Cream

200 g

2000 g

 

Total

366 g

3660 g

 

 

Tart Crust:

Ingredients

Metric Grams

Metric High-Volume

Butter

220 g

2200 g

 

Sugar

160 g

1600 g

 

Egg

66 g

660 g

 

Salt

1 g

10 g

 

Corn Starch

32 g

320 g

 

California Pistachios

60 g

600 g

 

Cake Flour

400 g

4000 g

 

Total

939 g

9390 g

 

 

Frosting:

Ingredients

Metric Grams

Metric High-Volume

Egg White

120 g

1200 g

 

Sugar (Eggs Whites Added)

20 g

300 g

 

Sugar

225 g

2250 g

 

Total

375 g

3750 g

 

Instructions

Mousse:
1. Mix raspberry puree with sugar, heat until melting;
2. Whip the cream;
3. Melt gelatin by heat;
4. Add the liquid mousse into gelatin by several times.

Tart Crust:
1. Mix butter and sugar, whipped;
2. Add in eggs in sequence;
3. Bake pistachio kernels and grind to powder;
4. Mix salt, corn starch, pistachio powder and cake flour and add into the butter mixture.

Frosting:
1. Add water to sugar and boil it to 110;
2. Whip the egg white until foam forms and add 300g sugar gradually until lightly whipped;
3. Add in boiled syrup and stir until whipped.

Add the mousse on the tart layer, dress it with frosting and coat the edge with pistachio powder

 

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