The soft cocoa and pistachio tart is the cake I made for my husband’s birthday.
Alessandro’s birthday just passed, which he celebrated hundreds of miles away without us, so I immediately had to think of another dessert.
In reality, I didn’t feel like doing much baking
But since nothing brightens hearts and palates more than a dessert, I prepared this very easy soft cocoa tart, filled with pistachio namelaka cream. I’ve already talked about namelaka here, and this time I followed G. Fusto’s recipe from the book “my 24 sweet hours” while the soft tart is a new entry on the blog!
It is a dough very similar to sponge cake, and it’s poured into a clever mold.
It’s therefore an easy dessert to make, but certainly successful.
Get yourself a clever mold and make the soft cocoa and pistachio tart with me!
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Rest time: 12 Hours
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
24 cm Cake Pan
- 1 cup Type 1 flour
- 2 eggs
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 1/2 tsp baking powder
- 1/4 cup rice oil
- 1/2 cup whole milk (or skimmed)
- 1 tsp hazelnut paste (* optional)
- 5.6 oz white chocolate
- 2.9 oz pistachio paste
- 1 sheet gelatin (type paneangeli)
- 1 cup liquid fresh cream (35% fat)
- 1 1/4 tsp glucose
- 1/2 cup whole milk
- 7 fl oz water
- 2 tbsp sugar
- (*alternatively moisten the tart with a little milk)
Tools
- Tart Mold clever mold 24 cm
Preparation of the Soft Cocoa and Pistachio Tart
– Take the eggs out of the fridge at least an hour before, then whisk them with the sugar until you get a light mixture; add milk and oil slowly while mixing at low speed.
– Add the sifted powders and the hazelnut paste (if you use it).
– Grease and flour the mold and pour the mixture.
– Bake in a preheated oven at 340°F for 25-30′ (for me convection, if static calculate a few more minutes)
– Soak the gelatin in 0.3 fl oz of cold water.
– Chop the white chocolate and melt it in a bain-marie or microwave; add the pistachio paste and mix with a spatula.
– Bring milk and glucose to a boil and incorporate the softened and squeezed gelatin off the heat.
– Pour the milk, glucose, and gelatin mixture over the pistachio white chocolate and mix.
– Add the cold cream and emulsify with a hand blender trying not to incorporate air to avoid bubbles.
(if bubbles form during emulsification, sift the namelaka 3 or 4 times with a fine mesh sieve).
– Cover with cling film in contact and refrigerate for 12 hours.
Bring water and sugar to heat. As soon as the sugar dissolves, turn off and flavor with a used vanilla pod or orange peel.
– Turn the soft tart onto a serving plate and lightly moisten it with the cold syrup or milk.
– Pour the namelaka into a piping bag fitted with a star nozzle and decorate the base.
* you can choose to whip the namelaka with the beaters or not; I didn’t whip it this time because it was nice and firm)
– Decorate as desired (I used raspberries and sugar flowers q.b.) and store in the fridge in a cake stand or under a glass dome and take out of the fridge 10′ before serving.
Storage
store in the fridge
