Pistachio, Pink Peppercorn Mousse and Strawberry Tart
Recipe by: Thando Manyoni
See more of Thando’s creations: instagram.com/thando_manyoni
Sweet Crust
200g flour
40g icing sugar
¼ tsp salt
120g butter
1 egg yolk
Method:
Sieve flour, icing sugar and salt together in a bowl
Add butter to the flour mix. Combine through, using your finger tips until the mixture resembles breadcrumbs
Using a knife, cut through the egg yolk. Use your hands to bring the rough mass together. Do not knead or overmix.
Wrap the dough with plastic wrap and chill in the fridge for 20 minutes
Spray tart tins, roll out and line tart tins. Blind bake until golden brown
Pistachio Praline
1 cup granulated sugar
¼ cup water
½ cup pistachios
Oil (as needed)
Method:
Chop the nuts and toast them in a pan. Set aside in a bowl.
Combine sugar and water in a pan to make a caramel. Dissolve the sugar until it turns amber 3. Add the toasted nuts to the caramel. Combine and pour out onto a silicon mat or parchment paper 4. Allow praline to cool. Once cooled, blend in a blender adding oil a teaspoon at a time until the praline is smooth. Set aside
Pink Peppercorn Mousse
200g cream
1 gelatine sheet
10g eggs
60g egg yolks
25g castor sugar
110g white chocolate, melted
1 tbsp or more of pink peppercorns. ( add this to taste, you want to get the spicy kick without it being overwhelming)
Method:
Bloom gelatine sheets
Whisk eggs and sugar over a double boiler, melting the sugar and until the mixture coats the back of a spoon. Remove from heat and whisk until cool
Drain gelatine sheet and squeeze out excess water. Melt and add to egg mixture 4. Whip cream till stiff peaks
Fold in melted chocolate into the egg mixture, followed by cream
Add crushed pink peppercorns and fold in. Put mix in a piping bag and refrigerate until needed
Strawberry Gel
250g frozen strawberries
40g castor sugar
2 tsp agar agar
1 tsp citric acid
Method:
Combine strawberries and sugar in a saucepan, until the sugar dissolves. Stirring when needed 2. Once sugar has dissolved. Add the mixture to a blender and blend until smooth. Add the mixture back to the pot and bring to a simmer
Add agar and citric acid and simmer for 2 minutes
Pour into a piping bag and chill until ready to use
To Assemble:
Slice a punnet of strawberries
Melt ½ cup of white chocolate
Prepare apricot glaze
Brush melted chocolate in the tarts
Add one tablespoon of praline and spread
Pipe in mousse
Pipe strawberry gel and layer sliced strawberries in desired pattern
Brush on apricot glaze and serve
