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Pistachio, Pink Peppercorn Mousse and Strawberry Tart

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