Saffron Pistachio White Chocolate Tart
Saffron-Pistachio Belgian White Chocolate Ganache Tart
Recipe developed by Ana, TartsJC
This recipe is inspired by flavors of classic Indian dessert flavors of 'kesar-pista', saffron and pistachio. The white chocolate is a perfect canvas for the intense fragrance and taste of saffron. The recipe is in several stages and is best made the day before as it needs to be refrigerated overnight.
Sugar in the crust can be entirely eliminated, as the white chocolate is fairly sweet. Salt in the crust is a must, to offset the sweetness of the chocolate. Pistachios, listed as a decorative topping, are a must, as they are integral to the flavor of the tart.
One 9" round tart, serves 8-10.
You will need one 9" tart pan with a removable base for this recipe.
Ingredients for crust
* 9 whole graham crackers (gluten free if preferred)
* 1/2 cup unsalted, toasted, mix of whole almonds and pistachios
* 1/2 tbsp pistachios roughly chopped
* 1 tbsp lightly packed light brown sugar (or you can skip sugar entirely)
* good pinch of salt (I use Himalayan pink salt)
* 5 tbsp unsalted butter, melted and cooled
*Plus 2tspn butter, melted, to grease tart pan
* 1 tspn pure vanilla extract
Ingredients for ganache
* 10 ozs white chocolate chips/or if using a block, finely chop (I use Callebaut white chocolate blocks or W2 callets)
* 7.5 ozs heavy whipping cream
* 3 good pinches of saffron
* 1 tbsp milk
Ingredients for decorating
* 1/4 cup slivered or roughly chopped pistachios
* 2 tspn crushed dried rose petals, from Rose Dose
* Boil one tbsp of milk and add 2 pinches of lightly crushed saffron to it and let it infuse for an hour. Reserve one pinch of saffron leaving threads whole.
* preheat oven to 350F
* grease 9" round tart pan with removable base, grease sides and base thoroughly
In a food processor, pulse toasted almonds, pistachios, sugar (if using) and salt till fairly ground, small chunks of nuts are fine. Add graham crackers and pulse a few times till you have a fine crumb. Add butter and vanilla and pulse a few times till butter is evenly distributed and you have a crumbly mixture. You don't want a paste.
Tip mix into tart pan and using a flat bottom cup or your fingers, pat the mixture evenly and firmly up the sides and bottom. Sprinkle 1/2 tbsp of roughly chopped pistachio all over the top and press into crust. Place tart pan on a baking sheet and bake for 10 minutes, rotating pan once, half way through.
Remove baking sheet with tart pan from oven and let the crust cool COMPLETELY. Leave the tart pan on the baking sheet which will make it easier to move the pan to the refrigerator later.
*Weigh chocolate into a large bowl
*in a heavy bottom pan, add infused saffron milk to heavy cream and bring it just to boiling point. Add the last pinch of saffron, leaving threads whole, and take the cream off the stove.
* pour cream on top of the chocolate and leave undisturbed for 3-4 minutes
* using a whisk or spatula, starting in the center and stirring in one direction, without lifting the whisk, gently bring the chocolate and cream together. This will minimize bubbles and may take a few minutes. Make sure the cream and chocolate are completely mixed, scraping bottom of the bowl. The color and fragrance of the saffron will now come through.
Let ganache cool for a few minutes and then gently pour ganache into the cooled crust, till it reaches the top edges. Leave the tart pan undisturbed for a couple of hours. Then carefully move the tart pan, on the baking sheet to the refrigerator. Loosely cover tart pan without touching the ganache.
Tart should chilled for 5-6 hours or overnight.
Before unmolding the tart, decorate top with slivered pistachios and rose petals. Unmold tart from the tart pan carefully and place on a flat serving platter.
Serve cold or 15-20 minutes from refrigeration for a more lush ganache.
The tart keeps for up to 4-5 days though is best, when served fresh.