Blood orange and pistachio tart

The days are getting longer, nature is getting greener and spring is really getting here. Spring time is the time for new tangy fruits like Rhubarb. One of the sad things though, is saying goodbye to one of my favorite fruits, the ruby red blood oranges of Sicily.
Since I will have to wait almost a year before they are back, here is a final homage to the lovely ruby red citruses.

(This recipe is an adaptation of Maja Vase, an inspiration of mine from Denmark. Check her out! http://majavase.dk)

Pistachio shortcrust
25 grams unsalted pistachios
125 grams pastry flour
50 grams confectioners sugar
75 grams cold butter
30 grams egg
good pinch of salt

In a blender or magimix, grind the pistachios until they are finely chopped. Add the flour, sugar, salt and butter and mix shortly until they are combined. Add the egg and form into a ball.
Roll the dough between two pieces of parchment paper and let it rest in the fridge for at least an hour.
Place into a 20 cm pastry ring, or springform, and slightly pierce the dough with a fork to release any air bubbles during baking.
Preheat the oven to 170 degrees celsius and start with the frangipane.

Pistachio frangipane
50 grams unsalted pistachios
50 grams fine caster sugar
50 grams softened butter
30 grams egg
1 cardamom pod, only the seeds
good pinch of salt

In a blender or magimix, grind the pistachios and cardamom seeds with the sugar until they are finely chopped. Add the butter, salt and the egg and pulse for a few seconds until well combined.
Fill the previous made pastry shell halfway with the frangipane and bake for approximately 20 minutes, or until golden and delicious.
Let cool completely until you go to the next step of making the ganache

Blood orange ganache
200 grams white chocolate, 35%
60 ml heavy cream
20 grams glucose syrup
50 ml blood orange juice
zest of one blood orange
1 cardamom pod, crushed

In a heavy based pan add the heavy cream and cardamom, bring to the boil and let it sit to infuse for 30 minutes. In the meanwhile chop the chocolate and place into a bowl. Remove the cardamom, add the orange zest, glucose orange juice, bring to a quick boil again and pour over the chocolate. After a minute start stirring to really combine the cream with the chocolate. If the chocolate doesn’t fully dissolve into the cream mixture, take a handheld blender and mix until it is one smooth mass.
Pour the ganache over the baked frangipane base and place in the fridge for at least one hour.

Decorate the cake with chopped pistachios, orange zest and some crushed pink rose petals.

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