Pistachio and Chocolate Tart

The day before, make your chocolate pastry.

Place the butter in you food processor, mix until smooth.

Add the icing sugar, almond powder and pinch of salt. Mix until you get an homogeneous mixture.

Add the egg, mix again.

Sift the flour and cocoa and mix some more.

Place your pastry in a cling film and set aside in your fridge for the night.

The day before, prepare the pistachio ganache.

Pour 30 g of cream in a saucepan. Add the honey.

Heat until it boils. Stop heating immediately.

Add the white chocolate.

When the chocolate is melted, mix.

Add the 70 g of cream and pistachio paste, mix.

Place a clingfilm directly on the mixture so that there's no air remaining.

Set aside in your fridge for the night (or at least 4 hours).

The next day, spread your pastry and place it in your buttered mold. Set aside in your fridge.

Preheat your oven at 180 C / 355 F degrees.

Make the pistachio cream.

Whisk the 50 g butter and icing sugar.

Add the egg, mix and add the ground pistachios.

Pipe this pistachio cream on your pastry and cook for 15 minutes.

Lower the oven to 160 C / 320 F degrees and cook 10 more minutes.

Let cool down on a grid.

Make the chocolate ganache.

Boil the milk and cream together in a saucepan. Set aside.

Mix the egg yolk and sugar until you get a foamy mixture.

Add the milk / cream and pour back in the saucepan.

Cook at medium heat for 3 minutes and keep whisking. You should get a very smooth mixture.

Remove from the heat and add the chocolate pieces. Wait 2 minutes for the chocolate to melt and mix.

Pour the ganache still warm on the pastry.

Place the bowl of your food processor and whisk in your freezer for a few minutes.

When the bowl is cold, pour the pistachio ganache inside and whisk for a few minutes. You should get a firm and compact ganache.

Garnish immediately your tart.