White Chocolate & Vanilla Mascarpone Tart with Orange & Pistachio

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By Darren Purchese

A simply delicious tart which took inspiration from a dessert at one of our favourite restaurants Cafe Di Stasio in Melbourne.

Photography by Patricia Niven

Time

3

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

12
servings

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Ingredients

Servings

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COMPONENTS

 Sweet Pastry Tart Case
 White Chocolate & Vanilla Mascarpone Cream
 White Chocolate Shards
 Pistachios

SWEET PASTRY TART SHELL

280g plain flour
90g icing sugar, sieved
1 salt
½ orange zest, finely grated
135g unsalted butter
1 egg, medium
1 yolk, medium
 egg wash – 2 yolks, splash of cream mixed and strained through a sieve
100g white chocolate, melted

WHITE CHOCOLATE & VANILLA MASCARPONE CREAM

340 ml cream, thickened
120g white chocolate, melted
1 vanilla pod
½ orange zest, finely grated
1 star anise
100g mascarpone

WHITE CHOCOLATE SHARDS

500g white chocolate, buttons or coarse chopped

ASSEMBLY

140g white chocolate shards
100g pistachios, chopped
 icing sugar
½ orange zest finely grated
1

For the pastry… Place flour, icing sugar, salt and zest into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands. Flatten out to approx. 1cm and wrap in clingfilm. Chill in fridge for 20 minutes.

 

2

To line the tart… Once rested, lightly flour the bench, and roll the pastry to approx. 2 mm thickness. Trim to the rough size around the tart tin leaving an extra 7 cm all the way around. Pick up the pastry by wrapping it around your rolling pin. Un-roll it over the tart tin. Press in the edges and ensure the base and sides have no holes or cracks in the pastry. Dock the bottom of the pastry with a fork. Rest again in the freezer for 10 minutes. You will have excess pastry, which can be frozen and reused.

 

3

To blind bake the tart…Preheat an oven to 180°C fan forced. Scrunch a sheet of baking paper in your hand and open it up, line the tart with the creased baking paper and fill it with baking beads. Blind bake the tart for 18 minutes, remove the paper and beads, and return to the oven to further bake at 160°C for another 8-10 minutes or until golden brown. Brush the hot tart with the egg wash and return to oven for a minute to set. Leave the tart to cool, carefully trim excess pastry from the ring using a sharp knife and brush the inside of the tart liberally with melted white chocolate and reserve until needed.

 

4

To make the cream… In a saucepan, heat 140 ml of cream with the vanilla seeds, orange zest and grate in the star anise. Bring to a boil and turn off the heat, leave to infuse for 10 minutes. Bring the cream back to the boil and strain it through a sieve onto the chocolate. Leave to sit for 30 seconds before stirring well with a spatula to combine. Leave to cool for 20 minutes before folding in the cold mascarpone and remaining 200 g cream. Leave covered in a container in the fridge for a minimum of an hour before use.

 

5

To temper the chocolate and make the shards… You will need to temper the white chocolate. Tempering is the process of heating and cooling chocolate to a specific temperature to ensure that it has a smooth texture, glossy finish, and a crisp snap when broken. Here's a method for tempering white chocolate with a double boiler.

Instructions: Begin by setting up a double boiler. Fill a pot or saucepan with a few inches of water and bring it to a simmer over medium heat. Place the heat-proof bowl on top of the pot, making sure that the bottom of the bowl does not touch the water. Add two thirds of the chopped white chocolate to the bowl and stir gently with a spatula until the chocolate is melted and smooth.

Remove the bowl from the pot and dry the bottom with a kitchen towel. Take the temperature of the chocolate with a digital thermometer and record the temperature. To begin tempering, you will need to cool the chocolate. You can do this by adding 1/3 of unmelted white chocolate to the melted chocolate and stirring until it has melted. Repeat this process twice, adding more unmelted white chocolate each time, until the chocolate has cooled to around 80°F (27°C). Now it's time to warm the chocolate back up to its working temperature. Place the bowl back over the simmering water and heat the chocolate to around 86°F (30°C), stirring frequently with the spatula. Be careful not to let the temperature go above 91°F (33°C), or the chocolate will lose its temper. Once the chocolate has reached its working temperature, remove the bowl from the heat and wipe the bottom of the bowl with a kitchen towel to prevent any water droplets from getting into the chocolate. You can now use the tempered chocolate for dipping, drizzling, or any other application. Be sure to work quickly, as the chocolate will begin to set as it cools. To make the shards, pour some tempered chocolate onto the acetate or baking paper and use the palette knife to spread it thinly and evenly across the surface. Leave the chocolate to set for five minutes before flipping the sheet upside down to flatten the chocolate. Repeat until all of the chocolate is used. If the chocolate starts to thicken or set while you are working with it, you can warm it up again in the double boiler for a few seconds until it is fluid again.

Once set, break irregular pieces of the chocolate and store in a container until needed. This will make more shards than you need but they store well in a cool dry place.

 

6

To assemble the tart… Remove from the fridge and transfer the mixture to a stand-mixing bowl. Whisk up the cream to thick ribbon using a machine or hand whisk. Be careful not to over whip this cream as it can separate quickly. Spread it into the prepared tart base. Scatter the nuts and arrange the chocolate shards on top of the cream to cover generously. Refrigerate the tart for 30 minutes. Grate over the orange zest and icing sugar, cut and serve.

 

 

1
0 hours 0 minutes

For the pastry… Place flour, icing sugar, salt and zest into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands. Flatten out to approx. 1cm and wrap in clingfilm. Chill in fridge for 20 minutes.

2
0 hours 0 minutes

To line the tart… Once rested, lightly flour the bench, and roll the pastry to approx. 2 mm thickness. Trim to the rough size around the tart tin leaving an extra 7 cm all the way around. Pick up the pastry by wrapping it around your rolling pin. Un-roll it over the tart tin. Press in the edges and ensure the base and sides have no holes or cracks in the pastry. Dock the bottom of the pastry with a fork. Rest again in the freezer for 10 minutes. You will have excess pastry, which can be frozen and reused.

3
0 hours 0 minutes

To blind bake the tart…Preheat an oven to 180°C fan forced. Scrunch a sheet of baking paper in your hand and open it up, line the tart with the creased baking paper and fill it with baking beads. Blind bake the tart for 18 minutes, remove the paper and beads, and return to the oven to further bake at 160°C for another 8-10 minutes or until golden brown. Brush the hot tart with the egg wash and return to oven for a minute to set. Leave the tart to cool, carefully trim excess pastry from the ring using a sharp knife and brush the inside of the tart liberally with melted white chocolate and reserve until needed.

4
0 hours 0 minutes

To make the cream… In a saucepan, heat 140 ml of cream with the vanilla seeds, orange zest and grate in the star anise. Bring to a boil and turn off the heat, leave to infuse for 10 minutes. Bring the cream back to the boil and strain it through a sieve onto the chocolate. Leave to sit for 30 seconds before stirring well with a spatula to combine. Leave to cool for 20 minutes before folding in the cold mascarpone and remaining 200 g cream. Leave covered in a container in the fridge for a minimum of an hour before use.

5
0 hours 0 minutes

To temper the chocolate and make the shards… You will need to temper the white chocolate. Tempering is the process of heating and cooling chocolate to a specific temperature to ensure that it has a smooth texture, glossy finish, and a crisp snap when broken. Here's a method for tempering white chocolate with a double boiler.

Instructions: Begin by setting up a double boiler. Fill a pot or saucepan with a few inches of water and bring it to a simmer over medium heat. Place the heat-proof bowl on top of the pot, making sure that the bottom of the bowl does not touch the water. Add two thirds of the chopped white chocolate to the bowl and stir gently with a spatula until the chocolate is melted and smooth.

Remove the bowl from the pot and dry the bottom with a kitchen towel. Take the temperature of the chocolate with a digital thermometer and record the temperature. To begin tempering, you will need to cool the chocolate. You can do this by adding 1/3 of unmelted white chocolate to the melted chocolate and stirring until it has melted. Repeat this process twice, adding more unmelted white chocolate each time, until the chocolate has cooled to around 80°F (27°C). Now it's time to warm the chocolate back up to its working temperature. Place the bowl back over the simmering water and heat the chocolate to around 86°F (30°C), stirring frequently with the spatula. Be careful not to let the temperature go above 91°F (33°C), or the chocolate will lose its temper. Once the chocolate has reached its working temperature, remove the bowl from the heat and wipe the bottom of the bowl with a kitchen towel to prevent any water droplets from getting into the chocolate. You can now use the tempered chocolate for dipping, drizzling, or any other application. Be sure to work quickly, as the chocolate will begin to set as it cools. To make the shards, pour some tempered chocolate onto the acetate or baking paper and use the palette knife to spread it thinly and evenly across the surface. Leave the chocolate to set for five minutes before flipping the sheet upside down to flatten the chocolate. Repeat until all of the chocolate is used. If the chocolate starts to thicken or set while you are working with it, you can warm it up again in the double boiler for a few seconds until it is fluid again.

Once set, break irregular pieces of the chocolate and store in a container until needed. This will make more shards than you need but they store well in a cool dry place.

6
0 hours 0 minutes

To assemble the tart… Remove from the fridge and transfer the mixture to a stand-mixing bowl. Whisk up the cream to thick ribbon using a machine or hand whisk. Be careful not to over whip this cream as it can separate quickly. Spread it into the prepared tart base. Scatter the nuts and arrange the chocolate shards on top of the cream to cover generously. Refrigerate the tart for 30 minutes. Grate over the orange zest and icing sugar, cut and serve.