California Pistachio Meringue Tart
Yield
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
